CHOCOLATE RAISIN OATMEAL COOKIES

1/2 cup brown sugar; firmly packed

3 tablespoons stick margarine

1 tablespoon light-colored corn syrup

1 teaspoon vanilla extract

2 large egg whites

3/4 cup all-purpose flour

1/2 teaspoon baking powder

dash of salt

3/4 cup quick-cooking oats

1 (7 oz.) package milk chocolate-covered raisins (such as Raisinets)

cooking spray

1. Preheat oven to 350 degrees.

2. Combine brown sugar, margarine and corn syrup in a bowl; beat at medium speed of a mixer approximately 4 minutes or until light and fluffy. Add vanilla and egg whites to bowl; beat until well blended. Add flour, baking powder and salt; beat well. Stir in oats and chocolate-covered raisins.

3. Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake 12 minutes or until almost set. Cool on wire racks.

* CHEF'S NOTE: Be sure to use stick margarine. Tub-style margarine has a high water content and doesn't work well in baked products.

Yields 2 1/2 dozen cookies (Serving size = 1 cookie)

CALORIES: 73; PROTEIN: 1g; FAT: 2g; CARBS: 12g; FIBER: 1g; CHOL: 1mg; IRON: 0mg; SODIUM: 26mg; CALC: 12mg.

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