Entenmann's Fat-free Oatmeal Raisin Cookies

Ingredients

 * waldine van geffen
 * 1 tbsp molasses
 * 3 raw egg whites
 * 1 cup dark Raisins
 * 1 1/2 tsp vanilla
 * 1 cup light brown sugar -- packed
 * 1 cup granulated sugar
 * 1/2 cup non-fat dry milk powder
 * 1/2 tsp cinnamon
 * 1 1/2 tsp baking powder
 * 2 1/2 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.
 * 9) Do not overbake. Cool on paper towels, removing from cookie sheets carefully.