Ingredients
Method of Preparation
Whip non-fat dry milk with ice water until the stiff peaks form (about 4 to 5 minutes). Cook raisins in water for about 2 minutes and drain water. Mix margarine, sugar twin, egg and vanilla. Beat for an about 1 minute at a medium speed. Mix dry ingredients into raisin mixture and stir well. Beat for 2 minutes. Add rolled oats and raisins and stir well. Fold in whipped non-fat milk. Drop by each teaspoonful into a non-greased cookie sheet in 2 inches apart. Bake at 375 degrees for about 15 to 20 minutes. Flavoursome and finger licking raisin cookies are ready to serve.