butter-flavored cooking spray

2	cups (312 g) rolled oats

1 1/2

cups (185 g) unbleached all-purpose flour

1	teaspoon (5 ml) baking soda

1/2	teaspoon (2.5 ml) ground cinnamon

1/2	teaspoon (2.5 ml) ground nutmeg

1/2	teaspoon (2.5 ml) salt

2/3	cup dark raisins

1	large egg or 1/4 cup (60 ml) liquid egg substitute

3	tablespoons (45 ml) canola oil

3/4	cup (180 ml) unsweetened applesauce

1 1/2

teaspoons vanilla extract

1/3	cup (66 g) light brown sugar

1/3	cup (70 g) granulated sugar

1. Preheat oven to 350°F (180° C). Lightly spray a cookie sheet with cooking spray.
2. In a large bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt. Toss with raisins.
3. In a medium bowl, cream together egg, canola oil, applesauce, vanilla, and the sugars. Whisk to blend thoroughly.
4. Fold egg-sugar mixture into flour-oat mixture, 1/3 at a time, mixing well. Drop by the tablespoonful onto prepared cookie sheet, about 2 (5 cm) apart. Bake for 12 to 15 minutes until golden brown. Using a metal spatula, transfer cookies to a wire rack to cool. When cool, store in an airtight container.