Recipe - Entenmanns Fat-Free Oatmeal Raisin Cookies

WALDINE VAN GEFFEN VGHC42A
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1 One half teaspoon Vanilla
1 cup Light brown sugar; packed
1 cup Granulated sugar
One half cup Nonfat dry milk powder
One half teaspoon Cinnamon
1 One half teaspoon Baking powder
2 One half cup Quaker brand quickcooking;
rolled oats
1 cup Allpurpose flour

Put molasses, egg whites and raisins into blender and blend on high speed
just to mince but not to puree (about 510 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
350~ oven 68 minutes. Do not overbake. Cool on paper towels, removing from
cookie sheets carefully. Source: Gloria Pitzer
Posted to EATL Digest 26 Sep 96

Date: Fri, 27 Sep 1996 07:20:28 0400

From: Lilia Prescod lprescod@ITRC.UWATERLOO.CA