1-1/2 cups quick-cooking oats, 1 teaspoon vanilla extract, 2 egg whites, 4 packets (or 1-1/4 teaspoons bulk) Sweet’N Low, 1/3 cup light brown sugar, packed to measure, 1/2 cup reduced-calorie stick margarine, 1/8 teaspoon salt, 1/4 teaspoon ground ginger, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 3/4 cup all-purpose flour, 1/3 cup raisins
Preparation
1. Preheat the oven to 375F. 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. Tip: Dark metal or dark-colored nonstick baking sheets produce browner cookies than shiny metal or light-colored nonstick baking sheets.
