Ingredients Jump to Instructions ↓

  1. 3/4 cup no-trans-fat 68% vegetable oil spread stick, softened

  2. 3/4 cup packed brown sugar

  3. 1/2 cup granulated sugar

  4. 1/3 cup buttermilk

  5. 2 egg whites

  6. 2 teaspoons vanilla

  7. 2 cups Gold Medal® whole wheat flour

  8. 1 1/2 teaspoons ground cinnamon

  9. 1 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 2 cups old-fashioned oats

  12. 1 cup raisins

  13. 1/3 cup chopped pecans or walnuts, toasted

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.

  2. On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.

  3. Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.


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