YIELD Makes 4 dozen cookies
|2||cups uncooked quick oats|
|2||cups all-purpose flour|
|1||tablespoon baking powder|
|1||cup granulated sugar|
|3/4||cup (1-1/2 sticks) butter, softened|
|1/2||cup creamy peanut butter|
|1/2||cup packed brown sugar|
|1/2||cup cholesterol-free egg substitute or 2 eggs|
|3||tablespoons miniature chocolate chips|
- Combine oats, flour and baking powder in large bowl; set aside.
- Beat granulated sugar, butter, peanut butter and brown sugar in large bowl at medium-high speed of electric mixer until well blended. Add egg substitute and vanilla; beat until light and fluffy. Add oat mixture; beat at low speed until combined. Wrap dough in plastic wrap. Refrigerate 1 to 2 hours or until easy to handle.
- Preheat oven to 375°F.
- For each bear, shape 1 (1-inch) ball for body and 1 (3/4-inch) ball for head. Place body and head together on cookie sheet; flatten slightly. Form 7 small balls for arms, ears, legs and nose; arrange on bear body and head. Place 2 chocolate chips on each head for eyes. Place 1 chocolate chip on each body for belly-button.
- Bake 9 to 11 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet. Remove to wire racks; cool completely.
|Serving Size:||1 cookie|
|Saturated Fat||2 g|
|Total Fat||5 g|
|Calories from Fat||41 %|
If you're looking for a side dish, try this recipe for emerilized (from scratch) green bean casserole from Jon and Kate Plus 8.
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