2/3 cup reduced-calorie margarine 1/2 cup unsweetened orange juice 1 1/2 cups Splenda Granular 2 eggs, beaten, or equivalent in egg substitute 1/2 tsp. Vanilla extract 1 1/3 cups cake flour 1 1/4 cups quick oats 1 tsp baking soda 1/2 cup seedless raisins
Preheat oven to 375 degrees. Spray 3 baking sheets with butter-flavored cooking spray. In a large bowl, combine margarine, orange juice, Splenda, eggs, and vanilla extract. Add flour, oats, baking soda, and raisins, Mix gently just to combine. Drop batter by tablespoonfuls onto prepared baking sheets to form 32 cookies. Flatten cookies with the tines of a fork, making a crisscross pattern. Bake for 10-12 minutes. Do not over bake. Place baking sheets on wire racks and let set for 5 minutes. Remove cookies from baking sheets and continue to cool on wire racks.
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