Cinnamon-Raisins Cookies

• 6 tablespoons reduced fat margarine or 6 tablespoons light butter
• 34 cup light brown sugar, plus
• 2 tablespoons light brown sugar
• 3 tablespoons fat free egg substitute
• 1 teaspoon vanilla extract
• 1 14 cups whole wheat pastry flour
• 12 teaspoon baking soda
• 12 teaspoon baking powder
• 1 14 teaspoons ground cinnamon
• 12 cup dark raisin
• 12 cup chopped walnuts

1. Place the margarine or butter and the brown sugar in the bowl of a food processor or electric mixer, and process until smooth.
2. Add the egg substitute and vanilla extract, and process until smooth.
3. Place the flour, baking soda, baking powder and cinnamon in a medium-sized bowl, and stir to mix well.
4. Add the flour mixture to the margarine mixture, and process to mix well.
5. Stir in the raisins and walnuts.
6. Coat a baking sheet with nonstick cooking spray.
7. Drop rounded teaspoonfuls of the dough onto the sheet, spacing them 1 1/2 inches apart.
8. Bake at 300 degrees for 16 for 18 minutes or until golden brown.
9. Cool the cookies on the pan for 1 minute.
10. Then transfer to wire racks and cool completely.
11. Serve immediately, or transfer to an airtight container.

margarine, light brown sugar, light brown sugar, egg substitute, vanilla, whole wheat pastry flour, baking soda, baking powder, ground cinnamon, dark raisin, walnuts

Taken from www.food.com/recipe/cinnamon-raisins-cookies-31841 (may not work)