Hg's Oatmeal Raisin Softy - Ww Points = 2

• 34 cup oats, regular oats
• 13 cup whole wheat flour
• 14 cup raisins, chopped (not packed)
• 14 cup brown sugar (not packed)
• 2 tablespoons Splenda granular
• 2 tablespoons whipped butter, light (or light buttery spread like Brummel & Brown)
• 2 tablespoons unsweetened applesauce
• 2 tablespoons liquid egg substitute (like Egg Beaters Original)
• 14 teaspoon vanilla extract
• 14 teaspoon baking soda
• 14 teaspoon cinnamon
• 1 dash salt

1. Preheat oven to 350 degrees.
2. In a medium bowl, combine brown sugar, Splenda, butter, applesauce, egg substitute, and vanilla extract, and mix thoroughly with a wire whisk or fork.
3. Add flour, baking soda, cinnamon, and salt, and stir until completely mixed and smooth.
4. Add oats and raisins, and mix until both are thoroughly coated with the batter.
5. Line a large baking sheet with parchment paper.
6. Spoon batter onto the sheet in 6 evenly spaced mounds.
7. Using the back of a spoon, spread and flatten batter into circles about 3 1/2 inches wide.
8. Place in the oven and bake for about 10 minutes, until a toothpick inserted into the center of a cookie comes out clean.
9. Remove baking sheet from the oven, and allow cookies to cool for 1 minute on the sheet.
10. Then slide parchment paper onto a cool surface, and let cool completely.
11. Enjoy!

oats, whole wheat flour, raisins, brown sugar, splenda, whipped butter, unsweetened applesauce, liquid egg substitute, vanilla, baking soda, cinnamon, salt

Taken from www.food.com/recipe/hgs-oatmeal-raisin-softy-ww-points-2-356445 (may not work)