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Cook'n with Betty Crocker 
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Oatmeal Cookies |
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Serves: 36 Print this Recipe1/3 cup raisins 3/4 cup water, boiling 1/4 cup brown sugar 6 packets artificial sweetener (equal to 1/4 cup sugar) 1 cup margarine, diet, (2 sticks) at room temperature 1 egg 2 egg whites 1 teaspoon vanilla extract 2 cups unbleached flour 1 1/2 teaspoons cinnamon, ground 1 teaspoon baking powder, double-acting 1/2 teaspoon baking soda 2 cups rolled oats, reqular or quick, not instant These cookies are a good snack because the oatmeal provides protein and fiber to raise blood sugar slowly. 1. Preheat oven to 375°F. 2. Combine raisins and boiling water and set aside to cool to room temperature. 3. Cream together sugar, sweetener, and margarine at medium speed until light and fluffy. Add egg, egg whites, and vanilla to creamed mixture and mix at low speed for 1 minute. 4. Stir together flour, cinnamon, baking powder, and soda to blend well. 5. Add oats to creamed mixture along with flour mixture, raisins, and liquid in which raisins were soaked. Mix at medium speed until flour is moistened. 6. Drop by heaping tablespoonfuls onto nonstick cookie sheets or sheets that have been lined with aluminum foil. Press down lightly with fingers dipped in cold water to form circles about 2 inches across. Bake for 10-12 minutes. Transfer from hot cookie sheet to wire rack to cool to room temperature. Food exchanges per 1-cookie serving: ½ BREAD, ½ FAT This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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