Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, oatmeal chocolate chip raisin cookies - nonfat (almost! ). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Oatmeal Chocolate Chip Raisin Cookies - Nonfat (almost! ) is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Oatmeal Chocolate Chip Raisin Cookies - Nonfat (almost! ) is something that I have loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have oatmeal chocolate chip raisin cookies - nonfat (almost! ) using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Oatmeal Chocolate Chip Raisin Cookies - Nonfat (almost! ):

1. Prepare 2 1/4 cup Flour
2. Prepare 1/2 cup Brown Sugar
3. Make ready 1 tbsp Cinnamon
4. Get 1 tsp Baking powder
5. Get 1 tsp Baking Soda
6. Take 1 cup Rolled Oats (Regular, not Instant)
7. Take 1 cup Chocolate Chips (only source of fat in this recipe!)
8. Take 1/2 cup Raisins
9. Make ready 4 Egg Whites
10. Prepare 1/4 cup Light Karo Syrup
11. Get 1/3 cup Apple Sauce
12. Take 1/3 cup Skim Milk
13. Take 2 tsp Vanilla

Instructions to make Oatmeal Chocolate Chip Raisin Cookies - Nonfat (almost! ):

1. Preheat oven to 375ºF
2. In 1 bowl, mix together all dry ingredients, including oats, chocolate chips, and raisins.
3. In another, large bowl, whisk together the remaining ingredients. Stir until just mixed; you don’t want to stir too much, as this will make the dough tough.
4. In 3 shifts, slowly add dry mixture to wet mixture until just mixed, as again, stirring too much will make the dough tough.
5. For cookies that will stay soft and chewy, cover dough and cool in the refrigerator for approximately 2 hours. This is an optional step. The dough baked right after mixing will still result in chewy cookies.
6. Scoop dough onto baking sheets using either a tablespoon or cookie dough scooper, with 2 rows of 3 scoops on each baking sheet.
7. Bake for 10 to 12 minutes, making sure not to over bake. Cookies will rise and appear half baked when they are pulled out of the oven. They will not spread out like regular cookies made with lots of sugar and butter.
8. Place on cooling rack until cookies are room temperature, then store in an airtight container. The cookies will remain soft and chewy due to the moisture from the brown sugar, applesauce, and milk.
9. Feel free to change the measurements of the brown sugar and Karo syrup for taste and/or to increase/decrease calories. Also feel free to change the amount of cinnamon, vanilla, chocolate chips, and raisins to your taste.
10. Ready to serve and ENJOY!

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