Oatmeal-Raisin Cookies

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Oatmeal-Raisin Cookies

 

1-1/2 cups quick-cooking oats

3/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/4 teaspoon ground ginger

1/8 teaspoon salt

1/2 cup reduced-calorie stick margarine

1/3 cup light brown sugar, packed to measure

4 packets (or 1-1/4 teaspoons bulk) Sweet'N Low

2 egg whites

1 teaspoon vanilla extract

1/3 cup raisins

 

1. Preheat the oven to 375 F.

In a medium bowl, combine the oats, flour, cinnamon,

baking powder, ginger and salt; set aside.

In a large bowl, mix the margarine, sugar, Sweet'N Low,

egg whites and vanilla with an electric beater.

Stir in the dry ingredients until well blended.

Add the raisins.

 

2. Spray cookie sheets with nonstick cooking spray.

Drop the dough by rounded teaspoons onto cookie sheets.

Bake 8 to 10 minutes, or until lightly browned.

Cool on a wire rack.

Makes 3 dozen cookies or 18 servings.

 

Per Serving (2 cookies): 95 calories, 2 g protein, 15 g

carbohydrate, 3 g fat, 1 g saturated fat, 0 mg

cholesterol, 85 mg sodium

 

Diabetic Exchanges: 1 starch/bread exchange, 1/2 fat

exchange

 

Tip: Dark metal or dark-colored nonstick baking sheets

produce browner cookies than shiny metal or light-colored

nonstick baking sheets.

 

 

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