| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Cookies, Copycat, Desserts, Low cal, Low fat |
48 |
Servings |
INGREDIENTS
| 1 |
T |
Molasses |
| 3 |
|
Egg Whites |
| 1 |
c |
Dark raisins |
| 1 1/2 |
t |
Vanilla |
| 1 |
c |
Light brown sugar, packed |
| 1 |
c |
Granulated sugar |
| 1/2 |
c |
Nonfat Dry Milk Powder |
| 1/2 |
t |
Cinnamon |
| 1 1/2 |
t |
Baking powder |
| 2 1/2 |
c |
Quick-Cooking Oats |
| 1 |
c |
All-purpose flour |
| 1 |
|
g Sod 21mg CFF 4.2% |
INSTRUCTIONS
Put molasses, egg whites and raisins into blender and blend on high
speed just to mince but not to puree (about 5-10 seconds). Empty
mixture into medium mixing bowl. With mixer beat in on medium speed
each of the remaining ingredients, beating well after each addition,
adding both the oats and flour in small portions. Switch to mixing
spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet
with Pam and wipe off excess lightly with paper towel; any excess of
the cookie sheet may burn while cookies are baking. You need only a
very light film of the Pam just to keep cookies from sticking. Use 1
measuring teaspoonful of dough for each cookie and place 2" apart on
prepared cookie sheet. Bake in preheated 350F oven 6-8 minutes. Do not
overbake. Cool on paper towels, removing from cookie sheets carefully.
Source: Gloria Pitzer NOTES : Cal 67.2 Total Fat 0.3g Sat Fat 0.1g
Carb 15.1g Fib 0.6g Pro Posted to EAT-LF Digest by Reggie Dwork
<reggie@reggie.com> on Oct 30, 1998, converted by MM_Buster v2.0l.
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