Entenmann's Fat-free Oatmeal Raisin Cookies

Description
Source: Waldine van Geffen

Ingredients

 * 1 tbsp molasses
 * 3 raw egg whites
 * 1 cup dark raisins
 * 1½ tsp vanilla
 * 1 cup light brown sugar — packed
 * 1 cup granulated sugar
 * ½ cup non-fat dry milk powder
 * ½ tsp cinnamon
 * 1½ tsp baking powder
 * 2½ cup Quaker brand quick-cooking rolled oats
 * 1 cup all-purpose flour

Directions

 * 1) Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5 – 10 seconds).
 * 2) Empty mixture into medium mixing bowl.
 * 3) With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions.
 * 4) Switch to mixing spoon if dough becomes too stiff for mixer.
 * 5) Lightly spray cookie sheet with pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking.
 * 6) You need only a very light film of the PAM just to keep cookies from sticking.
 * 7) Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet.
 * 8) Bake in preheated 350°F oven 6 – 8 minutes. Do not overbake.
 * 9) Cool on paper towels, removing from cookie sheets carefully.