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Prep Time: 1 hr 20 min.
Start to Finish: 1 hr 20 min.
Makes 3 dozen cookies
Serving size: 1 Cookie
Heat oven to 350°F. Lightly grease or spray cookie sheets. In large bowl, beat vegetable oil spread and sugars with electric mixer on low speed until creamy. Beat in buttermilk, egg whites and vanilla until well mixed.
On low speed, beat in flour, cinnamon, baking soda and salt until well mixed. Stir in oats, raisins and pecans. Drop dough by rounded tablespoonfuls onto cookie sheets 2 inches apart. Slightly flatten each.
Bake 11 to 13 minutes or until set and very light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely. Store in tightly covered container.
COOKING ESSENTIALS KITCHEN TIPS: How-To:
To toast the pecans, heat oven to 350°F. Spread pecans in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown.
Substitutions:
Don't have any buttermilk? To substitute, place 1 teaspoon vinegar in a 1 cup glass measuring cup; add fat-free (skim) milk to measure 1/3 cup. Let stand 5 minutes.
Success:
Flattening the cookies slightly helps the cookies bake more evenly.
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