Oatmeal-raisin hermits

42 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour
¾ teaspoon Baking powder
¾ teaspoon Baking soda
½ teaspoon Ground cinnamon
¼ teaspoon Salt
⅛ teaspoon Ground nutmeg
1¼ cup Brown sugar; firmly packed
6 tablespoons Stick margarine; melted
2 tablespoons Light corn syrup
1 tablespoon Vanilla extract
1 tablespoon Water
3 Egg whites
1⅔ cup Regular oats
1⅔ cup Raisins
⅓ cup Pecans; chopped, toasted
Vegetable cooking spray

Directions

INSTRUCTIONS: Make sure the raisins you use are fresh and soft. Dry raisins will absorb the moisture from the cookie dough, making the cookies dry.

Preheat oven to 350 degrees.

Combine first 6 ingredients in a bowl; stir well, and set aside. Combine brown sugar and next 5 ingredients (brown sugar through egg whites) in a large bowl; beat at medium speed of a mixer until well-blended. Stir in oats, raisins, and pecans; let stand 5 minutes. Stir in flour mixture.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until almost set.

Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks. Yield: 3-½ dozen (serving size: 1 cookie).

Recipe By : Cooking Light YEAR: 1996 ISSUE: March PAGE: 97 Posted to Digest eat-lf.v096.n186 Date: Sun, 13 Oct 1996 14:47:19 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : NUTRITIONAL INFORMATION: CALORIES 97 (24% from fat); PROTEIN 1.5g; FAT 2.6g (sat 0.4g, mono 1.2g, poly 0.8g); CARB 17.5g; FIBER 0.8g; CHOL 0mg; IRON 0.6mg; SODIUM 64mg; CALC 17mg

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