Less Guilt Oatmeal Raisin Cookies

Preheat oven to 325 F. Lightly coat several large cookie sheets with nonstick cooking spray. In a blender or food processor blend or process oats and pecans, a portion at a time, until coarsely ground. Transfer to a very large bowl. Add whole wheat flour, raisins, and cinnamon; set aside. In a large mixing bowl combine egg whites, vanilla, and salt; beat with an electric mixer on medium to high speed just until stiff peaks begin to form. Combine sugars; add to egg white mixture, 1/3 cup at a time, beating until sugar is almost dissolved. Fold beaten egg white mixture into oat mixture. Drop from a teaspoon onto prepared cookie sheets. Bake for 12 to 15 minutes or until set. Cool on cookie sheets for 2 minutes. Transfer to wire racks; cool completely. Serve cookies the day they are are prepared. For longer storage, pack in freezer containers; seal, label, and freeze.