1. Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick cooking spray. 2. In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy. 3. Add egg whites, egg, and vanilla extract; beat until smooth. 4. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined. 5. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool. 6. Repeat until all batter is used. Store cookies in tightly covered containers. Each cookie: About 90 calories, 1 g protein, 16 g carbohydrate, 2 g total fat (1 g saturated), 4 mg cholesterol, 65 mg sodium. Copyright ? 1995 The Hearst Corporation; all rights reserved Notes: If you thought the words delicious and low-fat could never be used to describe one cookie, think again. This ones chewy, sweet, and chock-full of chocolate bits, yet it still packs only 2 grams of fat per serving. Yields: About 4 dozen cookies; Work Time: 15 minutes; Total Time: 15 minutes preparation, plus 10 to 12 minutes cooking per batch, plus cooling. Recipe by: Homearts Recipe Archive Posted to MC-Recipe Digest by KitPATh on Feb 26, 1998