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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
     Serving Size: 48 - Change
Nutritional Facts
Servings Per Recipe: 48

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chewy Chocolate Chip Oatmeal Raisin Cookies

Recipe Tags: Cookie Recipes

Date Added: January 04, 2014

Ingredients:

1 Unit Cooking Spray 1 Unit Nonstick cooking spray Butter flavored
1/2 Cup Corn 1/2 Cup (1 stick) light corn-oil spread (56 to 60 percent fat)
3/4 Cup Dark Brown Sugar 3/4 Cup Packed dark brown sugar
1/2 Cup Sugar 1/2 Cup Sugar
2 Eggs 2 Egg whites ;
1 Egg 1 Egg separated
2 Teaspoons Extract Of Vanilla 2 Teaspoons Extract Of Vanilla or orange flower water; optional
2 Cups All-Purpose Flour 2 Cups All-purpose flour
1 Cup Oats 1 Cup Quick-cooking oats uncooked
1 Cup Chocolate 1 Cup Low-fat semisweet-chocolate pieces
1/2 Cup Raisin 1/2 Cup Dark seedless raisins
1 Teaspoon Baking Soda 1 Teaspoon Baking soda level - dissol ved in milk
1/2 Teaspoon Salt 1/2 Teaspoon Salt and pepper to taste
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Directions:

1. Preheat oven to 375 degrees F Spray 2 large cookie sheets with nonstick cooking spray.

2. In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined.

3. Increase speed to high; beat until light and fluffy.

4. Add egg whites, egg, and vanilla extract; beat until smooth.

5. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.

6. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets.

7. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time.

8. With pancake turner, remove cookies to wire racks to cool.

9. Repeat until all batter is used. Store cookies in tightly covered containers.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Corn, Natural Sweeteners, Fructose Malabsorption allergies.
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