1/4 c. nonfat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. water
1/2 c. butter
1/2 c. brown Sugartwin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes. Drain, reserve liquid for later use. Combine butter, Sugartwin, egg and vanilla. Beat 1 minute at medium speed. Sift together dry ingredients. Add liquid from boiled raisins, then add dry ingredients. Beat 2 minutes at low speed. Stir in rolled oats and raisins. Fold in whipped nonfat dry milk. Drop from teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375 degrees for 15 to 20 minutes. Makes 3 1/2 dozen.