*  Exported from  MasterCook  *
                Entenmann’s Fat-Free Oatmeal Raisin Cookies
 Recipe By     :
 Serving Size  : 48   Preparation Time :0:00
 Categories    : Desserts                         Cookies
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----WALDINE VAN GEFFEN VGHC42A-----
    1      tablespoon    Molasses
    3                    Raw egg whites
    1      cup           Dark raisins
    1 1/2  teaspoons     Vanilla
    1      cup           Light brown sugar -- packed
    1      cup           Granulated sugar
      1/2  cup           Non-fat dry milk powder
      1/2  teaspoon      Cinnamon
    1 1/2  teaspoons     Baking powder
    2 1/2  cups          Quaker brand quick-cooking -- rolled oats
    1      cup           All-purpose flour
 Put molasses, egg whites and raisins into blender and blend on high speed
 just to mince but not to puree (about 5-10 seconds). Empty mixture into
 medium mixing bowl. With mixer beat in on medium speed each of the
 remaining ingredients, beating well after each addition, adding both the
 oats and flour in small portions. Switch to mixing spoon if dough becomes
 too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off
 excess lightly with paper towel; any excess of the cookie sheet may burn
 while cookies are baking. You need only a very light film of the Pam just
 to keep cookies from sticking. Use 1 measuring teaspoonful of dough for
 each cookie and place 2 apart on prepared cookie sheet. Bake in preheated
 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing
 from cookie sheets carefully. Source: Gloria Pitzer
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