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
- 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.
- 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.”
- 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.
