Oatmeal-Almond Lace Cookies

Keep an eye on these delicate cookies while they bake because they can burn quickly.

Yield: 3 dozen (serving size: 1 cookie)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 42
  • Calories from fat: 36%
  • Fat: 1.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.7g
  • Carbohydrate: 6.4g
  • Fiber: 0.3g
  • Cholesterol: 2mg
  • Iron: 0.2mg
  • Sodium: 38mg
  • Calcium: 12mg

Ingredients

  • 1 cup regular oats, toasted
  • 1/3 cup light-colored corn syrup
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chopped blanched almonds, toasted

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine the first 3 ingredients in a medium bowl. Melt butter in a small saucepan over low heat. Cook 2 minutes or until butter begins to brown (do not burn). Pour into oat mixture; stir well.
  3. 3. Place sugar and egg in a medium bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla.
  4. 4. Combine flour, baking powder, and salt, stirring with a whisk. Stir flour mixture into egg mixture. Stir egg mixture into oat mixture. Add almonds; stir well to combine.
  5. 5. Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400° for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.
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