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

Kathy Farrell-Kingsley
Recipe by Cooking Light May 2008

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Yield:
3 dozen (serving size: 1 cookie)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

42 calories; calories from fat 36%; fat 1.7g; saturated fat 0.5g; mono fat 0.7g; poly fat 0.3g; protein 0.7g; carbohydrates 6.4g; fiber 0.3g; cholesterol 2mg; iron 0.2mg; sodium 38mg; calcium 12mg.
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