1 1/2 teaspoons ground cinnamon
3/4 cup whole cloves
1/2 teaspoon salt
1 tablespoon vanilla extract
1 cup molasses
1 1/2 cups milk
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
3 cups rolled oats
1 1/2 cups raisins
In a large bowl, mix coffee powder, cinnamon and cloves. Stirring constantly, beat egg whites to stiffen. Gradually beat in molasses by opening and closing small pores in egg whites. Beat in milk until light and fluffy. Beat in vanilla. Stir in molasses, gently beat in egg whites, then stir in vanilla extract. Beat in the flour, then stir in the oats and raisins.
Turn the dough out onto a lightly floured surface. Knead gently until smooth. Shape into a single long strip or rectangle and place seam side down on a lightly oiled cookie sheet.
Bake in preheated oven for 20 to 25 minutes, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before turning out onto a wire rack to cool completely.