WW Points: 2
1 3/4 cups quick-cooking oatmeal
1 cup all-purpose flour
2 tablespoons nonfat dry milk
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup light brown sugar - (firmly packed)
1/4 cup unsalted stick margarine
1 egg white
1/2 cup skim milk
3/4 cup raisins
1 teaspoon vanilla
Arrange the oven racks to divide the oven into thirds; preheat the oven to 375 degrees. Spray 2 nonstick baking sheets with nonstick cooking spray.
In a large bowl, combine the oatmeal, flour, dry milk, baking powder, cinnamon and salt.
In another large bowl, with an electric mixer at high speed, beat the sugar, margarine and egg white until light and fluffy. With the mixer at low speed, alternately add the skim milk and the flour mixture with the raisins and vanilla; stir until just combined (do not overmix).
Drop the dough by tablespoons onto the baking sheets, making 24 cookies. Bake until golden, about 15 minutes. Cool completely on a rack; store in an airtight container for 3 to 4 days.
95 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 52 mg Sodium, 17 g Total Carbohydrate, 1 g Dietary Fiber, 2 g Protein, 34 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/