| 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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