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Lemon Oat Lacies

2 cups (4 sticks) butter, slightly softened
1 cup granulated sugar
1 tablespoon grated lemon peel
1 teaspoon vanilla extract
3 cups Quaker Oats, Quick or Old Fashioned *
2 cups all-purpose flour
Powdered sugar

1. Heat oven to 350°F. In large bowl, beat margarine and sugar with electric mixer until creamy. Add bananas, egg, vanilla and food coloring; beat well. Add combined oats, flour, baking soda and salt; mix well. Stir in chocolate morsels. Scrape dough into 1-gallon heavy-duty resealable plastic food bag. Seal bag, squeezing out as much air as possible.
2. Cut a 3/8-inch opening in one corner of bag with scissors. Squeeze dough onto ungreased cookie sheets forming banana shapes*; leave about 1 1/2 inches between each “banana.”
3. Bake 8 to 10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered or wrap airtight and freeze.

Makes 4 1/2 dozen.

* For the best flavor and most delicate cookie we recommend using butter and Quick Quaker Oats.

Nutritional Information: 1 cookie: Calories 110, Calories from Fat 69, Total Fat 7g,Saturated Fat 1g, Cholesterol 19mg, Sodium 80mg, Total Carb 10g, Protein 1g.

Recipe provided courtesy of The Quaker Oat Company.

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