Surprise your loved ones by sticking a
couple of these chocolate chip and oatmeal cookies into their
lunches.
Dinosaur
Eggs
- 1/2 pound (2 sticks) margarine
or butter, softened
1 cup powdered sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/4 cups Quaker® Oats (quick or old fashioned, uncooked)
1/2 cup cornstarch
1/4 teaspoon salt (optional)
Approximately 24 assorted bite-size candies
Colored sugar, nonpareils, sprinkles or flavored powdered sugar
- Heat oven to 325°F.
In large bowl, beat margarine and sugar until creamy. Add egg
and vanilla; beat well. Add combined flour, oats, cornstarch
and salt; mix well.
- Shape dough into 1-1/2-inch
balls. Press candy piece into center of each ball; shape dough
around candy so it is completely hidden. Lightly pinch one side
of dough to form egg shape. Roll cookies in desired decorations
until evenly coated (or leave uncoated and coat in powdered sugar
after baking, as directed below). Place on ungreased cookie sheets.
- Bake 16 to 20 minutes
or until cookies are set and lightly browned on the bottom. Remove
to wire rack. Cool completely. Store tightly covered.
Makes 2 dozen.
Tip: Cookies can be coated
in powdered sugar. Bake cookies as directed above. Remove to
wire rack; cool 5 minutes. Place 3/4 cup powdered sugar in plastic
bag. Add two cookies at a time; shake gently until coated. Cool
completely on wire rack.
Nutrional Information: 1 filled cookie:
Calories 200, Calories From Fat 110, Total Fat 12g, Saturated
Fat 4g, Cholesterol 5mg, Sodium 100mg, Total Carbohydrates 23g,
Dietary Fiber 1g, Protein 3g, Total Sugars 12g.
Recipe provided courtesy
of The Quaker Oats Company.
