Ingredients
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1 1/2 c. raisins
1/2 c. melted margarine (cooled)
2 egg whites, beaten
1 (10 oz.) can tomato soup
1 1/2 c. flour
2 c. quick-cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
2 tsp. cinnamon
1/2 c. chopped nuts
Preparation
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In bowl, soak raisins in hot water to cover for 5 minutes; drain.
Combine margarine, egg whites and soup in bowl.
Mix well. Stir in flour, oats, baking powder, baking soda, cinnamon, raisins and nuts.
Drop onto lightly greased cookie sheet. Flatten with fork, dipped in water.
Bake at 350\u00b0 for 12 to 15 minutes or until golden brown.
Cool on cookie sheet for 2 minutes.
Remove to wire rack.
Cool completely.
Yields 4 dozen.
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