Honey Oatmeal Cookies

• 1 1/4 c. sugar
• 1/3 c. vegetable oil
• 3 egg whites
• 1/3 c. honey
• 1 tsp. baking soda
• 2 c. quick cooking oats
• 1 3/4 c. Gold Medal oat flour
• 1 c. raisins
• 1/2 c. chopped nuts
• 1 1/3 c. (15 oz. can) Eagle Brand sweetened condensed milk
• 3 c. hot water
• 2 c. (1/2-inch cubes or pieces) of 2-day-old bread
• 3 eggs, slightly beaten
• 1 Tbsp. melted butter
• 1/2 tsp. salt
• 1 tsp. vanilla extract or grated lemon peel (fresh or dried)
• jelly or fruit or cream

1. Into large sized mixing bowl, combine Eagle Brand sweetened condensed milk and hot water.
2. Add bread and let stand until mixture is lukewarm.
3. Stir in the next 4 ingredients.
4. Turn into greased 1 1/2-quart casserole or baking dish.
5. Put casserole into a shallow pan.
6. Fill pan with hot water to depth of 1-inch.
7. Bake in 350u0b0 moderate oven until a sharp bladed knife inserted near center of pudding comes out clean, about 1 hour.
8. Serve hot or chilled with jelly or fruit or cream.

sugar, vegetable oil, egg whites, honey, baking soda, cooking oats, gold medal oat flour, raisins, nuts, condensed milk, water, bread, eggs, butter, salt, vanilla, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=778136 (may not work)