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1
Preheat oven to 350u00b0. Combine flour, pumpkin pie spice, salt, and baking soda.
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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 and dried cherries.
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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.
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4
Bake, in batches, at 350u00b0 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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5
Carrot-Oatmeal-Pecan Snack Cookies: Prepare dough as directed through Step 2, stirring in 2 grated carrots with oats and cherries. Proceed with recipe as directed.
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6
Per cookie: Calories 99; Fat 7g (sat 3g, mono 9g, poly 5g); Protein 1g; Carb 1g; Fiber 1g; Chol 5mg; Iron 7mg; Sodium 70mg; Calc 18mg.
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7
Chocolate-Oatmeal-Pecan Snack Cookies: Prepare cookies as directed through Step Break 4 (87-oz.) dark chocolate bars into pieces. Microwave chocolate pieces in a small microwave-safe bowl at HIGH 45 seconds to 1 minute or until melted and smooth, stirring at 15-second intervals. Spoon chocolate into a small zip-top plastic bag. Snip 1 corner of bag with scissors to make a tiny hole. Drizzle chocolate onto cookies. Let stand 1 hour or until set.
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8
Note: For testing purposes only, we used CocoaVia Original Chocolate Bars.
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9
Per cookie: Calories 109; Fat 1g (sat 7g, mono 9g, poly 5g); Protein 2g; Carb 1g; Fiber 1g; Chol 5mg; Iron 8mg; Sodium 68mg; Calc 17mg.
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10
Place baked cookies in zip-top plastic freezer bags, seal, and store in the freezer for up to one month.
