Makes about 6 large cookies
- 1-2/3 cup + 1/4 cup + 3 Tablespoons all-purpose flour (excuse the odd measurements – I had to add more to reach the proper consistency)
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 1/2 cup light butter, softened
- 1/2 cup sugar
- 2 Tablespoons + 2 teaspoons Egg Beaters
- 1 Tablespoon + 1 teaspoon skim milk
- 1 teaspoon pure vanilla extract
- 2/3 cup old-fashioned rolled oats
- powdered sugar (for rolling)
- sprinkles (optional)
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with cooking spray.
- In a mixing bowl, combine flour, baking powder, and salt. Using an electric mixer, add butter, sugar, milk, Egg Beaters, and vanilla. Mix until combined.
- Stir in oats.
- Lightly coat a clean surface and rolling pin with powdered sugar. Roll out dough to about 1/4-inch thickness and cut with large cookie cutters (I used heart shapes). Evenly sprinkle cookies.
- Bake large cookies for about 14 minutes. For smaller cookies, adjust cooking time accordingly.
