½ cup pastry flour
½ cup whole wheat flour
½ tsp. ground cinnamon
½ tsp. grated nutmeg
¼ tsp. baking soda
¼ tsp. ground ginger
1 stick (½ cup) margarine, softened
¼ cup granulated sugar
¼ cup packed brown sugar
2 large eggs or equivalent Egg Replacer
½ tsp. vanilla extract
2 Tbs. cold water
¾ cup old-fashioned rolled oats
½ cup raisins
- Preheat oven to 350 degrees. Lightly grease one or more baking sheets.
- In medium bowl, mix both flours, cinnamon, nutmeg, baking soda, and ginger. Set aside.
- In large bowl with an electric mixer, beat margarine and granulated and brown sugars until light and fluffy. Beat in eggs or Egg Replacer, vanilla and water until blended. Add dry ingredients and beat just until blended. Stir in oats and raisins.
- Drop by rounded tablespoonfuls onto prepared baking sheet(s), spacing them about 2 inches apart. Bake until golden, 10 to 15 minutes. Remove to wire racks to cool. Store cookies in an airtight container up to 5 days.