| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies, And, Bars | 52 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1 | c | Packed brown sugar |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Stick margarine; softened |
| 3 | tb | Corn syrup; light |
| 1 1/2 | ts | Vanilla |
| 2 | lg | Egg whites |
| 1 | lg | Egg |
| 3 | c | Quick-cooking oats |
| 1 1/3 | c | Raisins |
| Cooking spray |
INSTRUCTIONS
Generous amounts of cinnamon, nutmeg, and ginger give this cookie its spicy kick. If you prefer a milder flavor, you can cut the amount of spices in half Preheat oven to 350 degrees. Combine first 6 ingredients in a small bowl. and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well blended. Stir in oats and raisins, and let stand 5 minutes. Stir in flour mixture. Drop dough by level tablespoonfuls 2 inches apart onto baking sheet with cooking spray. Bake at 350 degrees for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks. Yield: 4 1/2 dozen (serve size:1 cookie). Note: Store cookies in an airtight container for up to 1 week. CALORIES 79 (24% from fast); FAT 2.1 g (sat 0.4g, mono 0.9g; poly 0.7g); PROTEIN 1.5g; CARB 13.9g; FIBER 0.8g; CHOL 4mg; IRON 0.5mg; SODIUM 71mg; CALC Recipe by: Cooking Light, September 1997, page 119 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997
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