Oatmeal Raisin Cookies These oatmeal-raisin cookies are packed with flavor and have only 2 grams of fat per cookie. They'll keep in an airtight container up to 1 week or in the freezer for up to 1 month. Ingredients 1 cup all-purpose flour 1/2 tsp baking powder 1/2 tsp baking soda 3/4 tsp cinnamon 1/4 tsp salt 5 Tbsp stick margarine 1/4 cup granulated sugar 1/4 cup firmly packed light brown sugar 1 ea egg 1/4 cup low-fat (1%) milk 1 tsp pure vanilla extract 2 1/4 cups quick-cooking oats 2/3 cup seedless raisins Directions 1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. 2. In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside. 3. In a medium bowl, with an electric mixer on medium speed, beat the margarine until creamy, 2 minutes. Gradually blend in the sugars. Add the egg and continue beating until smooth, 1 minute. Beat in the milk and vanilla until smooth. Add the flour mixture to the margarine mixture in thirds, and blend until smooth, 2 minutes. Stir in the oats and raisins. 4. Drop the dough by teaspoonfuls onto the prepared baking sheet. Bake until lightly browned, about 7-9 minutes. With a spatula, remove the cookies to a rack and cool completely. Number of Servings: 20 Serving Size: 2 cookies Nutrition Total Calories: 115 Calories from Fat: 34 Total Fat: 4 g Saturated Fat: 1 g Cholesterol: 11 mg Sodium: 109 mg Total Carbohydrates: 18 g Dietary Fiber: 1 g Sugars: 7 g