Recipe - Oatmeal-Wheat Germ Bread

1 One half cup Allpurpose flour
1 teaspoon Baking soda
1 teaspoon Ground cinnamon
1 teaspoon Ground nutmeg
One half teaspoon Salt
One half teaspoon Ground ginger
1 cup Packed brown sugar
One half cup Granulated sugar
One half cup Stick margarine; softened
3 tablespoon Corn syrup; light
1 One half teaspoon Vanilla
2 lg Egg whites
1 lg Egg
3 cup Quickcooking oats
1 1/3 cup Raisins
Cooking spray

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 One half 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 MCRecipe Digest V1 #776 by Terry & Kathleen Schuller
schuller@ix.netcom.com on Sep 08, 1997