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  • 1/2 Cup(s) (1 stick) margarine, softened
  • 1-1/4 Cup(s) Sugar
  • 1/2 Cup(s) plain nonfat yogurt or lemon low-fat yogurt
  • 2 egg whites or 1 egg
  • 1 Tablespoon(s) grated lemon peel
  • 1/2 Teaspoon(s) vanilla
  • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1-1/2 Cup(s) all-purpose flour
  • 1 Teaspoon(s) Baking Powder
  • 1/2 Teaspoon(s) Baking Soda
  • 1/4 Cup(s) Powdered Sugar

Cooking Instructions

Lightly spray cookie sheet with no-stick cooking spray or oil lightly. Beat margarine and 1-1/4 cups sugar until fluffy. Add yogurt, egg whites, lemon peel and vanilla; mix until well blended. Gradually add combined remaining ingredients except powdered sugar; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375°F. With lightly floured hands, shape dough into 1-inch balls; place on prepared cookie sheet. Using bottom of glass dipped in sugar, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered.


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