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Happy Face Cookies




Source of Recipe


Internet


List of Ingredients




1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups oats (quick or old fashioned, uncooked)*
1 1/4 cups (2 1/2 sticks) margarine or butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla

TO FROST AND DECORATE:
1 cup reduced-fat peanut butter, marshmallow fluff or light spreadable cream cheese
Assorted edible decorations such as sunflower seeds, wheat germ, nuts, chocolate pieces and coconut


Recipe



TO MAKE THE COOKIES:
Preheat oven to 350 degrees F.

In medium bowl, combine flours, baking soda and salt; mix well. Stir in oats. In large bowl, beat margarine and sugars with electric mixer until creamy, about 5 minutes. Beat in egg and vanilla. Add flour mixture; mix well.

Drop dough into 20 mounds, 4 inches apart, on ungreased cookie sheets. With fingers, flatten to 2-1/2-inch diameter.

Bake 11 to 14 minutes or until light golden brown. (Do not overbake.) Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

Store cookies tightly covered.

TO FROST AND DECORATE COOKIES:
Spread peanut butter in thin layer on top of cooled cookies; create happy faces with dried fruit, sunflower seeds, chocolate pieces, coconut, etc.

*If using old fashioned oats, add an additional 2 tablespoons flour.

Cook's Tip:
Vegetable oil spreads, light or reduced-calorie products, and butter or margarine that is whipped or in tubs are not recommended for this recipe.

Makes 20 large cookies