Oatmeal Raisin Cookies by Jessica Seinfeld

Yields: 2 dozen
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Nonstick cooking spray or parchment paper
1 cup whole-wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup firmly packed or light brown sugar (I used Splenda brown sugar blend)
6 tablespoons trans-fat-free soft tub margarine spread, chilled (I used applesauce in this batch and Smart Balance in another, both worked well)
½ cup banana puree (about 1 banana)
½ cup zucchini puree
1 large egg white
½ cup raisins
½ cup walnuts (optional)

Preheat the oven to 350F. Coat two baking sheets with cooking spray, or line with cooking parchment.

In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt and cinnamon, and shake or stir to mix.

In a large bowl, beat the sugar and margarine with a wooden spoon until just combined. Do not over-mix. Add the banana and zucchini purees, and the egg white and stir just to blend. Add the flour mixture, raisins, and walnuts if using and stir to combine.

Drop the dough by heaping tablespoonful onto the baking sheets, leaving about 1 inch in between. Bake until golden brown, 12 to 15 minutes. Let the cookies cool on the baking sheets for 4 to 5 minutes, just until they are firm enough to handle, then transfer to a rack to cool completely.

*Note: The recipe suggests not using an electric mixer because it will make the cookies tough. I did not use it and they were extremely soft.