---------- Recipe via Meal-Master (tm) v8.05
       Title: Oatmeal Raisin Cookies/slp
  Categories: Cookies
       Yield: 20 servings
     3/4 c  Applesauce
   1 1/4 c  Packed light brown sugar
       2    Egg whites
     1/3 c  Skim milk
   1 1/2 ts Vanilla
     1/2 c  All-purpose flour
       1 ts Baking soda
     1/2 ts Salt; optional
       1 ts Ground cinnamon
     1/2 ts Ground cardamom
     1/4 ts Freshly grated nutmeg
     1/8 ts Ground cloves
   1 1/2 ts Grated orange zest
       3 c  Quick-cooking oats
       1 c  Raisins
            Nonstick cooking spray;
   Recipe by: St. Louis Post-Dispatch 10/28/96
      Preheat oven to 375 degrees. Combine applesauce, sugar, egg whites, milk
   and vanilla in a mixing bowl; whisk until smooth. Add the flour, baking
   soda, salt, cinnamon, cardamom, nutmeg, cloves and zest; stir just to mix.
   Stir in oats and raisins.
      Coat three cookie sheets with cooking spray. (This is unnecessary with
   nonstick pans.) Spoon the batter onto the cookie sheets, 2 heaping
   tablespoons at a time, leaving 3 inches between cookies. Gently flatten
   each cookie with a wet spatula.
      Bake 12 to 14 minutes, until firm and lightly browned on the bottom.
   (Watch closely; they burn faster than butter-based cookies.)Let cool on the
   cookie sheet 1 minute, then transfer to a rack to cool completely. Store in
   an airtight container. Yield: 20 cookies.
      From “High-Flavor Low-Fat Vegetarian Cooking” by Steve Raichlen,
   (Viking, $24.95).