Oatmeal-raisin Cookies Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Firmly packed brown sugar,
6 tbsp: Margarine, softened
1/4 cup: Sugar,
1: Egg,
6 tbsp: Skim milk,
1 tsp: Vanilla extract,
1 cup: All-purpose flour,
3/4 tsp: Baking soda,
1/2 tsp: Ground cinnamon,
1/4 tsp: Salt,
1/4 tsp: Ground nutmeg,
1 cup: Quick-cooking oats, uncooked
3/4 cup: Raisins,
Vegetable cooking spray,
Directions:
Cream first 3 ingredients at medium speed of an electric mixer until light
and fluffy. Add egg; beat well. Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture,
beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking
spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on
wire racks.
Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g
Carbohydrate;
4 mg Cholesterol; 51mg Sodium
NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our
Test Kitchens one summer. She left us with this tasty treat from her own
files.
Recipe by: Cooking Light, June 1994, page 98
Posted to EAT-LF Digest by Betsy Burtis on Sep 15,
98, converted by MM_Buster v2.0l.
Source from luhu.jp
and fluffy. Add egg; beat well. Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture,
beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking
spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on
wire racks.
Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g
Carbohydrate;
4 mg Cholesterol; 51mg Sodium
NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our
Test Kitchens one summer. She left us with this tasty treat from her own
files.
Recipe by: Cooking Light, June 1994, page 98
Posted to EAT-LF Digest by Betsy Burtis
98, converted by MM_Buster v2.0l.
Source from luhu.jp