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 %|
You Might Also Like
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Read these Seafood appetizer recipes to bring the bounty of the sea to your table in bite-size morsels.