| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Cookies, Desserts |
48 |
Servings |
INGREDIENTS
| 3/4 |
c |
Firmly packed brown sugar |
| 6 |
tb |
Margarine; softened |
| 1/4 |
c |
Sugar |
| 1 |
|
Egg |
| 6 |
tb |
Skim milk |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Ground nutmeg |
| 1 |
c |
Quick-cooking oats; uncooked |
| 3/4 |
c |
Raisins |
|
|
Vegetable cooking spray |
INSTRUCTIONS
Cream first 3 ingredients at medium speed of an electric mixer until light
and fluffy. Add egg; beat well. Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture,
beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking
spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on
wire racks.
Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g
Carbohydrate;
4 mg Cholesterol; 51mg Sodium
NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our
Test Kitchens one summer. She left us with this tasty treat from her own
files.
Recipe by: Cooking Light, June 1994, page 98
Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 15,
98, converted by MM_Buster v2.0l.
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