Oatmeal-Pine Nut Cookies

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

Yield: Makes About 5 dozen cookies
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 47
  • Calories from fat: 45%
  • Protein: 0.8g
  • Fat: 2.3g
  • Saturated fat: 1.1g
  • Carbohydrate: 6.1g
  • Fiber: 0.2g
  • Sodium: 38mg
  • Cholesterol: 7.7mg

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

Preparation

  1. 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. 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. 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.
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