Ingredients
1 1/2 c. quick-cooking rolled oats, uncooked
2/3 c. butter, melted
2 eggs, beaten
4 tsp. artificial sweetener
1 1/2 c. sifted cake flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. skim milk
1 tsp. vanilla
1/4 c. raisins
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
Milled whole oats — pancakes, muffins, cookies, porridge bread
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Measure oats into a mixing bowl. Stir in melted butter and mix well. Blend in eggs and sweetener. Add dry ingredients alternately with milk and vanilla. Add raisins. Drop by level teaspoons onto greased cookie sheets. Bake at 400° for 10 to 15 minutes or until golden brown. Makes 72 cookies. Two cookies contain 70 calories and equals 1 starch exchange.