Entenmann's Fat-Free Oatmeal Raisin Cookies

Recipe Ingredients

1 tablespoon	15ml	Molasses
3		Raw egg whites
1 cup	160g / 5.6oz	Dark raisins
1 1/2 teaspoons	7.5ml	Vanilla
1 cup	160g / 5.6oz	Light brown sugar - packed
1 cup	198g / 7oz	Granulated sugar
1/2 cup	118ml	Non-fat dry milk powder
1/2 teaspoon	2.5ml	Cinnamon
1 1/2 teaspoons	7.5ml	Baking powder
2 1/2 cups	156g / 5.5oz	Quaker brand quick-cooking - rolled oats
1 cup	62g / 2.2oz	All-purpose flour

Recipe 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 over bake. Cool on paper towels, removing from cookie sheets carefully.

Source:
Gloria Pitzer

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