Makes 18 Servings
1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1/2 tsp. baking powder
1/4 tsp. ground ginger
1/8 tsp. salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 tsp. bulk) Sweet ‘N Low®
2 egg whites
1 tsp. vanilla extract
1/3 cup raisins
Preheat oven to 375°F. Spray cookie sheet with nonstick cooking spray and set aside. In medium bowl, combine the oats, flour, cinnamon, baking powder, ginger, and salt; set aside. In a large bowl, mix the margarine, brown sugar, Sweet ‘N Low®, egg whites, and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. Drop the dough by rounded teaspoonfuls onto the cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack.
Oatmeal Chocolate Chip Cookies: Prepare the cookie dough as directed for Oatmeal Raisin Cookies except omit the cinnamon and ginger, increase the vanilla extract to 1-1/2 tsp., and use 1/3 cup mini semisweet chocolate chips instead of raisins.