1/2 c (1 stick) light corn-oil spread; (56 to 60 percent fat)
3/4 cup packed dark brown sugar
1/2 cup Sugar
2 large egg whites
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats, uncooked
1 cup low-fat semisweet-chocolate pieces
1/2 cup dark seedless raisins
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 375°F. Spray 2 large cookie sheets with nonstick cooking spray.

In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.

Add egg whites, egg, and vanilla extract; beat until smooth.

With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.

Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks.

Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool.

Repeat until all batter is used. Store cookies in tightly covered containers.

Makes 4 dozen cookies.