1/2 c. softened butter or margarine
1 egg, beaten
1/4 c. fat free milk
1 1/3 c. sugar substitute
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. baking soda
1 c. rolled oats
1 c. raisins

cup chopped nuts of choice
cup sugar free chocolate (I chop up unsweetened Ghirardelli squares)
1 tablespoon vanilla

Oven: 375


In a large bowl, cream butter, beat in egg, milk and sugar substitute. In another bowl, sift together flour, cinnamon, baking powder, nutmeg, salt and baking soda. Add dry ingredients to egg mixture and mix thoroughly. Stir in oats, raisins, nuts, chocolate and vanilla. Drop by heaping teaspoonful onto greased or parchment covered cookie sheet. Flatten slightly with tines of a fork. Bake for 15 minutes or until cookies are brown on the edges. Yield: about six dozen.

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