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  • 1 1/4 Cup(s) granulated sugar
  • 1/2 Cup(s) (1 stick) Blue Bonnet® spread, softened
  • 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 Tablespoon(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
  • granulated sugar
  • 1/4 Cup(s) Powdered Sugar

Cooking Instructions

Beat 1-1/4 cups granulated sugar and spread until creamy. Add yogurt, egg whites, lemon peel and vanilla; beat well. Gradually add combined oats, flour, baking powder and baking soda; mix well. Cover; chill 1 to 3 hours. Heat oven to 375°F. Lightly spray cookie sheets with nonstick cooking spray. With lightly floured hands, shape dough into 1-inch balls. Place 3 inches apart on cookie sheets. Flatten to 1/8-inch thickness with bottom of glass dipped in granulated sugar. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheets; remove to wire rack. Sift powdered sugar over warm cookies. Cool completely. Store tightly covered.


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