1. Preheat the oven to 350° F. Lightly mist 2 or 3 cookie sheets with nonstick vegetable oil spray. Set them aside.
    
2. Place the oats on another baking tray and place tray in the preheated oven for 5 to 7 minutes or until the oats are lightly golden and toasted. Cool.
    
3. In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cooled oats and set aside.
    
4. In the bowl of an electric mixer, combine the light butter and both sugar substitutes and beat on medium speed for 2 minutes, or until well blended. Add the vanilla and orange zest and blend for 1 minute. Add the egg substitute and mix until incorporated. Scrape the inside surface of the bowl.
    
5. Reduce the speed to low and add one third of the flour mixture, followed by one third of the Glucerna. Repeat 2 more times. Scrape the inside surface of the bowl and beat on medium speed for 1 minute. Fold the raisins into the dough. Cover the batter with plastic wrap and chill for 30 minutes.
    
6. Drop the batter by rounded tablespoonfuls onto the prepared cookie sheets. Press the batter with the back of the spoon to help spread the cookies.
    
7. Bake the cookies for 12 to 14 minutes or until lightly browned. Cool 2 to 3 minutes, then transfer the cookies to a wire rack to cool completely. Store the cookies in airtight containers or freeze individual portions in airtight containers.
    

*Splenda is not a registered trademark of Abbott Laboratories
 

NUTRITION FACTS
Serving Size 1 cookie	Amount Per Serving	%DV*
	Total Fat 2.5g	4%
	Saturated Fat 1g	6%
Calories 80	Cholesterol 5mg	2%
Calories from Fat 25	Sodium 85mg	4%
	Total Carbohydrate 12g	4%
	Dietary Fiber less than 1g	3%
	Sugars 3g
	Protein 2g
Vitamin C 2% Calcium 2% Iron 4%

© 2008 Abbott Laboratories