Ingredients:

• 2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 1/4 cups granulated sugar
• 1/2 cup (1 stick) Blue Bonnet^® spread, softened
• 1/2 cup plain non-fat yogourt OR lemon low-fat yogourt
• 2 egg whites OR 1 egg
• 1 tablespoon grated lemon peel
• 1 tablespoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 cup powdered sugar
• Granulated sugar

How to make it:

1. Beat 1‑1/4 cups granulated sugar and margerine until creamy. Add yogurt, egg whites, lemon peel and vanilla; beat well. Gradually add combined oats, flour, baking powder and baking soda; mix well. Cover; chill 1 to 3 hours.
2. Heat oven to 375°F.
3. Lightly spray cookie sheets with non‑stick cooking spray.
4. With lightly floured hands, shape dough into 1‑inch balls. Place 3 inches apart on cookie sheets. Flatten to 1/8‑inch thickness with bottom of glass dipped in granulated sugar.
5. Bake 10 to 12 minutes or until edges are lightly browned.
6. Cool 2 minutes on cookie sheets; remove to wire rack.
7. Sift powdered sugar over warm cookies.
8. Cool completely. Store tightly covered.