Ingredients Jump to Instructions ↓

  1. 2 1/2 cups regular rolled oats

  2. 1/2 cup pecans

  3. 3/4 cup whole wheat flour

  4. 3/4 cup golden raisins

  5. 1 1/2 tsp. ground cinnamon

  6. 5 egg whites

  7. 2 tsp. vanilla

  8. 1/2 tsp. salt

  9. 2/3 cup packed brown sugar

  10. 1/3 cup granulated sugar

Instructions Jump to Ingredients ↑

  1. 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.


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