Giant Raisin Oat Cookies Recipe
Ingredients
| Sugar | 3/4 Cup (16 tbs) | |
| Light corn syrup | 1/3 Cup (16 tbs) | |
| Margarine | 1/3 Cup (16 tbs), softened | |
| Egg whites | 2 | |
| Orange peel | 1/2 Teaspoon, grated | |
| 1 1/4 cups Quaker Oat Bran hot cereal, uncooked | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Quick oats | 1 Cup (16 tbs), uncooked | |
| Baking soda | 1/2 Teaspoon | |
| Raisins | 1/2 Cup (16 tbs) | |
Directions
Heat oven to 350°F.
Beat sugar, corn syrup and margarine until light and fluffy.
Add egg whites and orange peel; beat until well blended.
Gradually add combined oat bran, flour, oats and baking soda, mixing well.
Stir in raisins.
Drop by scant 1/4 cups onto ungreased cookie sheet.
Gently press into 3-inch circle.
Bake 14 to 16 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to foil.
Cool completely.
Store tightly covered in freezer or at room temperature.
Beat sugar, corn syrup and margarine until light and fluffy.
Add egg whites and orange peel; beat until well blended.
Gradually add combined oat bran, flour, oats and baking soda, mixing well.
Stir in raisins.
Drop by scant 1/4 cups onto ungreased cookie sheet.
Gently press into 3-inch circle.
Bake 14 to 16 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to foil.
Cool completely.
Store tightly covered in freezer or at room temperature.
Chef
