Oatmeal-Molasses Cookies the Editors of Publications International, Ltd.
Makes 36 servings
|1||cup whole wheat flour|
|1||cup all-purpose flour|
|1||teaspoon baking soda|
|1||teaspoon ground cinnamon|
|1/2||teaspoon ground ginger|
|1/2||cup cholesterol-free egg substitute|
|1/2||cup granulated sugar|
|1/4||cup packed light brown sugar|
|1/4||cup (1/2 stick) margarine or butter|
|1/4||cup mild-flavored molasses|
|1||cup uncooked quick oats|
- Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
- Combine whole wheat flour, all-purpose flour, baking soda, cinnamon, salt and ginger in medium bowl; set aside.
- Combine egg substitute, sugars, margarine and molasses in large bowl with electric mixer at high speed until well blended. Add flour mixture. Stir in oats and raisins. Drop dough by teaspoonfuls onto prepared cookie sheet.
- Bake 10 minutes or until firm to touch. Remove to wire rack and cool completely.
|Serving Size:||1 cookie|
|Calories from Fat||18 %|
|Total Fat||2 g|
|Saturated Fat||<1 g|
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