| 1 | Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). |
| 2 | Empty mixture into medium mixing bowl. |
| 3 | With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. |
| 4 | Switch to mixing spoon if dough becomes too stiff for mixer. |
| 5 | Lightly spray cookie sheet with pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. |
| 6 | You need only a very light film of the pam just to keep cookies from sticking. |
| 7 | Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. |
| 8 | Bake in preheated 350°F oven 6-8 minutes. |
| 9 | Do not overbake. |
| 10 | Cool on paper towels, removing from cookie sheets carefully. |
