Oatmeal Raisin Cookies
100% Whole Gain, Sugar Free
1 1/2 cups whole grain flour
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/4 cup no-fat dry milk powder
1 cup margarine, softened
1 1/4 cups SPLENDA 2 large eggs
1 tablespoon molasses
1 1/2 teaspoons vanilla extract 3 cups old-fashioned oatmeal, uncooked 1 cup raisins Preheat oven to 350 degrees.
Spray 2 baking sheets with butter-flavored cooking spray.
Combine baking powder, soda, cinnamon, and dry milk powder
Add flour and set aside.
Beat margarine and SPLENDA at medium speed with an electric miser until fluffy.
Add eggs, molasses, and vanilla, beat until blended.
Gradually add flower mixture, beating at low speed until blended.
Fold in oats and raisins.
Drop cookies by tablespoonful onto baking sheets.
Lightly flatten cookies
Bake for 10 to 12 minutes or until lightly browned. Do not over bake.
Place baking sheets on wire rack and let set for 5 minutes before removing
cookies.
Coconut Variation: Substitute 1 teaspoon coconut extract for vanilla
and 1 cup flaked coconut for raisins.
** Bob’s Red Mill (bobsredmill.com)
produces whole-grain products.
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