Entenmann's Fat-free Oatmeal Raisin Cookies

Preheat oven to 350°F.

Combine the 3 raw egg whites, molasses, and vanilla in a large mixing bowl and beat until well blended.

Stir in the packed light brown sugar and granulated sugar into the egg white mixture until fully combined.

In a separate bowl, whisk together the all-purpose flour, non-fat dry milk powder, baking powder, and cinnamon.

Fold the dry ingredient mixture into the wet ingredients until just combined.

Stir in the quick-cooking rolled oats and dark raisins until evenly distributed throughout the dough.

Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.

Bake for 12 minutes until the edges are set and the tops are lightly firm to the touch.

Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.