Nonstick cooking spray
1/2 c (1 stick) light corn-oil
-spread; (56 to 60 percent
-fat)
3/4 c Packed dark brown sugar
1/2 c Sugar
2 lg Egg whites
1 lg Egg
2 ts Vanilla extract
2 c All-purpose flour
1 c Quick-cooking oats; uncooked
1 c Low-fat semisweet-chocolate
-pieces
1/2 c Dark seedless raisins
1 ts Baking soda
1/2 ts Salt
1. Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick
cooking spray.
2. In large bowl, with mixer at low speed, beat corn-oil spread, brown
sugar, and sugar until combined. Increase speed to high; beat until light
and fluffy.
3. Add egg whites, egg, and vanilla extract; beat until smooth.
4. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda,
and salt until combined.
5. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets.
Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until
golden, rotating cookie sheets between upper and lower racks halfway
through baking time. With pancake turner, remove cookies to wire racks to
cool.
6. Repeat until all batter is used. Store cookies in tightly covered
containers.
Each cookie: About 90 calories, 1 g protein, 16 g carbohydrate, 2 g total
fat (1 g saturated), 4 mg cholesterol, 65 mg sodium.
Yields
48 Servings