1 1/4 c. sugar, divided
1 tsp. ground cinnamon
1 c. corn oil butter
1 (8 oz.) container Egg Beaters = 2 eggs
1/4 tsp. almond extract
1 tsp. baking powder
1 c. granulated light brown sugar
1 tsp. vanilla extract
2 c. all purpose flour
1 tsp. baking soda
1 1/2 c. raisins
2 1/2 c. regular oats, uncooked
1 c. finely chopped almonds (opt.)

Preheat oven to 350 degrees.

Combine 1/4 cup sugar and cinnamon in a small bowl, stir well or until well blended; set aside.

Cream shortening (butter) in a large mixing bowl; add remaining 1 cup sugar, brown sugar, Egg Beaters and flavorings, beating until well blended. Combine flour, baking powder and soda in a medium mixing bowl, add oats, raisins and almonds, if used, stirring well, add to creamed mixture, mixing well. Shape dough into 1" balls; roll in reserved sugar and cinnamon mixture then place 2" apart on a greased cookie sheet. Can press down with a fork dipped in water. Bake for 10 minutes. Cool slightly on cookie sheets; remove to wire racks to cool completely. Store in container. Makes between 6 to 8 dozen.