3 cups uncooked old-fashioned oats

3 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 cup light butter (trans-fat free)

1 cup brown sugar

1 cup granulated sugar

1 tsp pure vanilla extract

2 tsp orange zest, optional

⅓ cup egg substitute (or 2 eggs)

½ cup golden raisins

1 Classic Butter Pecan Glucerna^® shake, chilled

1. Preheat the oven to 350°F.
2. Lightly mist 2 or 3 cookie sheets with nonstick vegetable oil spray and set them aside.
3. Place oats on another baking tray and place in the preheated oven for 5 to 7 minutes or until oats are lightly golden and toasted. Set aside and allow to cool.
4. In a mixing bowl, combine flour, baking powder, baking soda, salt, and cooled oats and set aside.
5. In the bowl of an electric mixer, combine light butter with brown and granulated sugars, and beat on medium speed for 2 minutes or until well blended.
6. Add vanilla and orange zest, and then blend for 1 minute.
7. Add egg substitute and mix until blended. Scrape the inside surface of the bowl.
8. Reduce the speed to low and add ⅓ of flour mixture, followed by ⅓ of the Glucerna shake. Repeat two more times. Scrape the inside surface of the bowl and beat on medium speed for 1 minute.
9. Fold raisins into the dough.
10. Cover batter with plastic wrap and chill for 30 minutes.
11. Drop large tablespoonful onto prepared cookie sheets.
12. Press the batter with the back of the spoon to help spread the cookies.
13. Bake the cookies for 12 to 14 minutes or until lightly browned.
14. Cool 2 to 3 minutes, and then transfer the cookies to a wire rack to cool completely.
15. Store the cookies in airtight containers or freeze individual portions in airtight containers.