Preheat oven to 375°. Lightly coat baking sheets with nonstick cooking spray.
In a large bowl, with mixer at low speed, beat margarine and sugars until blended. Increase speed to high and beat until well combined, about 1 1/2 minutes.
At low speed, add egg whites, egg and vanilla and beat to combine well.
In a bowl, combine flours, oats, baking powder, cinnamon, salt and raisins. Gradually add dry mixture to the egg mixture and stir until combined.
Drop dough by rounded teaspoonfuls, about 2 inches apart, on baking sheets. Flatten dough into rounds (dough will be very moist and sticky; for easier shaping, flatten with a spoon sprayed with cooking spray).
Bake cookies for 13 to 15 minutes, or until golden. Transfer cookies to wire racks to cool. Cookies will keep about 1 week stored in a tightly covered container.
Preheat oven to 375°. Lightly coat baking sheets with nonstick cooking spray.
In a large bowl, with mixer at low speed, beat margarine and sugars until blended. Increase speed to high and beat until well combined, about 1 1/2 minutes.
At low speed, add egg whites, egg and vanilla and beat to combine well.
In a bowl, combine flours, oats, baking powder, cinnamon, salt and raisins. Gradually add dry mixture to the egg mixture and stir until combined.
Drop dough by rounded teaspoonfuls, about 2 inches apart, on baking sheets. Flatten dough into rounds (dough will be very moist and sticky; for easier shaping, flatten with a spoon sprayed with cooking spray).
Bake cookies for 13 to 15 minutes, or until golden. Transfer cookies to wire racks to cool. Cookies will keep about 1 week stored in a tightly covered container.
Thank you!