6 oz. uncooked quick oats
3/4 c. all purpose flour
1/3 c. plus 2 tsp. dark raisins
1/4 c. granulated sugar
2 tbsp. shredded coconut
1 oz. chopped walnuts
1/2 tsp. baking soda
1/3 c. plus 1 tbsp. plus 1 tsp. reduced-calorie sweet butter (tub), melted, cooled
1/4 c. thawed frozen egg substitute
1 tsp. vanilla extract

Preheat oven to 375 degrees. In large mixing bowl combine first 7 ingredients; set aside. In small mixing bowl combine remaining ingredients; add to oat mixture and stir to combine.

Using half of dough, drop dough by tablespoonfuls onto nonstick cookie sheet, forming 12 equal cookies and leaving a space of about 1 inch between each. Bake in middle of center oven rack until cookies are golden, 10 to 12 minutes. Transfer cookies to wire rack and let cool (cookies will harden as they cool). Using a cooled cookie sheet, repeat procedure 1 more time making 12 more cookies.

Makes 12 servings, 2 cookies each. Exchanges: 1F; 1/4 P; 1 B; 1/4 FR; 25 OPT.