Categories: cookies

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1 cup packed dark brown sugar
• 3/4 cup light stick butter, softened
• 1/2 cup fat-free sour cream
• 2 egg whites
• 2 cups quick-cooking (not instant) rolled oats
• 3/4 cup raisins

Directions

1. Adjust oven racks to divide the oven into thirds and preheat oven to 375 F. Spray 2 large baking sheets with nonstick spray.

2. Combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl and set aside.

3. With an electric mixer on high speed,beat the brown sugar and butter until light and fluffy. Beat in sour cream and egg whites, scraping the bowl. With the mixer on low speed, add the flour mixture, beating just until blended. Add the oats and raisins, stir with a spoon to mix.

4. Drop the dough by 2 teaspoonfuls onto the baking sheets, placing the spoonfuls about 1 1/2 inches apart. Bake, switching baking sheets between racks halfway through cooking time, until cookies are lightly browned at the edges, 12-14 minutes. Transfer to racks and cool completely. Repeat with remaining batter.

5. Serving size: 3 cookies

6. 110 calories

7. 3 g fat

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