These nutritious cookies are great with a cup of cold low-fat milk for breakfast on the go. Store them in zip-top plastic freezer bags in the freezer for up to one month.
Southern Living FEBRUARY 2008
1. Preheat oven to 350°. Combine flour, pumpkin pie spice, salt, and baking soda.
2. Beat butter, cream cheese, and sugar at medium speed with an electric mixer until fluffy. Add egg substitute and vanilla, beating until blended. Gradually add flour mixture, beating at low speed just until blended. Stir in oats, dried cherries, and grated carrot.
3. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray; gently flatten dough into circles. Sprinkle about 1/2 tsp. chopped pecans onto each dough circle, gently pressing into dough.
4. Bake, in batches, at 350° for 13 to 14 minutes or until a wooden pick inserted in centers comes out clean. Remove cookies from baking sheets to wire racks, and let cool 10 minutes.
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