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Title: Oatmeal-Spice Cookies
Categories: Cookie Bar
Yield: 52 Servings
| 1 1/2 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1 | ts | Ground cinnamon |
| 1 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1 | c | Packed brown sugar |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Stick margarine; softened |
| 3 | tb | Corn syrup; light |
| 1 1/2 | ts | Vanilla |
| 2 | lg | Egg whites |
| 1 | lg | Egg |
| 3 | c | Quick-cooking oats |
| 1 1/3 | c | 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 1. Preheat oven to 350 degrees. 2. 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. 3. 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 1/2 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
Posted to MM-Recipes Digest V4 #3
Recipe by: Cooking Light, September 1997, page 119
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