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Oatmeal-Pine Nut Cookies

Yield Makes About 5 dozen cookies
Notes: Lining the baking sheets with cooking parchment makes it easier to remove these thin, crisp cookies.

Ingredients

  • 1/2 cup (1/4 lb.) butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 3/4 cup regular rolled oats
  • 1/2 cup pine nuts
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Nutrition Information

  • calories 47
  • caloriesfromfat 45 %
  • protein 0.8 g
  • fat 2.3 g
  • satfat 1.1 g
  • carbohydrate 6.1 g
  • fiber 0.2 g
  • sodium 38 mg
  • cholesterol 7.7 mg

How to Make It

  1. In a bowl, with a mixer on medium speed, beat butter and sugar until smooth. Beat in the egg and vanilla until well blended, scraping down sides of bowl as needed. In a small bowl, stir together flour, oats, pine nuts, baking soda, and salt; stir into butter mixture until well blended. Cover and chill until cold, about 1 hour, or up to 1 day.

  2. With lightly floured hands, roll dough into 1-inch balls and place about 2 inches apart on cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes).

  3. Bake in a 350° regular or convection oven until well browned, 6 to 10 minutes. Let cookies cool completely on sheets, then remove with a wide spatula. Serve or store airtight up to 2 days.