- 1 1/2 cups reduced fat margarine, softened
- 1/2 cup reduced fat peanut butter
- 1/3 cup sugar
- 1/3 cup packed brown sugar
- 1 egg
- 2 egg whites
- 2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 3/4 cup SKOR® English Toffee Bits
- In a large mixing bowl, cream margarine, peanut butter and sugars. Beat in egg and egg whites. Combine the oats, flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in chocolate chips and toffee bits.
- Drop by tablespoonfuls 2 in. apart onto baking sheets coated with nonstick cooking spray; flatten slightly. Bake at 350 degrees F for 9-11 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.