Oatmeal Raisin Cookies

Yield: 3 dozen cookies (18 servings) Preheat oven to 375°F. In medium bowl, combine the oats, flour, cinnamon, baking powder, ginger, and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet ‘N Low®, egg whites, and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Per serving (2 cookies) DIABETIC FOOD EXCHANGES: 1 starch/bread exchange, 1/2 fat exchange. This recipe represents a 20 percent reduction in calories per serving from a traditional Oatmeal Raisin Cookie recipe. Oatmeal Chocolate Chip Cookies Prepare the cookie dough as directed for Oatmeal Raisin Cookies except: Omit the cinnamon and ginger, increase the vanilla extract to 1-1/2 tsp., and use 1/3 cup mini semisweet chocolate chips instead of raisins. Yield: 3 dozen cookies (18 servings) Per serving (2 cookies) DIABETIC FOOD EXCHANGES: 1 starch/bread exchange, 1/2 fat exchange. This recipe represents a 30 percent reduction in calories per serving from a traditional Oatmeal Chocolate Chip Cookie recipe.