Whip nonfat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes. Drain, reserve liquid for later use. Combine butter, Sugar twin, egg and vanilla. Beat 1 minute at medium speed. Sift together dry ingredients. Add liquid from boiled raisins, then add dry ingredients. Beat 2 minutes at low speed. Stir in rolled oats and raisins. Fold in whipped nonfat dry milk. Drop from teaspoon 2 inches apart onto ungreased cookie sheet. Bake at 375ºF. for 15 to 20 minutes. Makes 3 1/2 dozen.