| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
New, Text, Import |
42 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 3/4 |
ts |
Baking soda |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground nutmeg |
| 1 1/4 |
c |
Brown sugar; firmly packed |
| 6 |
tb |
Stick margarine; melted |
| 2 |
tb |
Light corn syrup |
| 1 |
tb |
Vanilla extract |
| 1 |
tb |
Water |
| 3 |
|
Egg whites |
| 1 2/3 |
c |
Regular oats |
| 1 2/3 |
c |
Raisins |
| 1/3 |
c |
Pecans; chopped, toasted |
|
|
Vegetable cooking spray |
INSTRUCTIONS
INSTRUCTIONS: Make sure the raisins you use are fresh and soft. Dry raisins
will absorb the moisture from the cookie dough, making the cookies dry.
Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; stir well, and set aside. Combine
brown sugar and next 5 ingredients (brown sugar through egg whites) in a
large bowl; beat at medium speed of a mixer until well-blended. Stir in
oats, raisins, and pecans; let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated
with cooking spray. Bake at 350 degrees for 12 minutes or until almost set.
Let cool 2 minutes or until firm. Remove cookies from pans; let cool on
wire racks. Yield: 3-1/2 dozen (serving size: 1 cookie).
Recipe By : Cooking Light YEAR: 1996 ISSUE: March PAGE: 97
Posted to Digest eat-lf.v096.n186
Date: Sun, 13 Oct 1996 14:47:19 -0400
From: "Sharon L. Nardo" <snardo@onramp.net>
NOTES : NUTRITIONAL INFORMATION:
CALORIES 97 (24% from fat); PROTEIN 1.5g; FAT 2.6g (sat 0.4g,
mono 1.2g, poly 0.8g); CARB 17.5g; FIBER 0.8g; CHOL 0mg; IRON 0.6mg;
SODIUM 64mg; CALC 17mg
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”