Oatmeal-Almond Lace Cookies

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Added May 14th, 09 by
FoodConnect.com Test Kitchen


  • Categories: Cookies & Candy
  • Servings: 36 change
  • Calories per serving: 42
  • Prep Time: 10 mins
  • Cook Time: 10 mins


Nutritional Facts

Brought to you by
Per serving% Daily Value*
Calories 422%
Fat 2g3%
Cholesterol 7mg2%
Sodium 33mg 1%
Carbohydrates 6g2%

More facts>>

FoodConnect Nutritionals

This recipe is from Cooking Light Magazine (May 2008)

Ingredients

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                    [componentid] => 0
                    [method] => toasted
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            [268edbb3-f52d-d3b4-a928-6ff4921c5f16] => Array
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                    [title] => syrup, corn, light
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                    [quantity] => 0.33
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                    [title_custom] => light-colored corn syrup
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            [c007b328-59c2-a104-3136-b49f8bab28cf] => Array
                (
                    [title] => oil, canola
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                    [ingredientuuid] => c007b328-59c2-a104-3136-b49f8bab28cf
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                    [measure] => tablespoon
                    [title_custom] => canola oil
                    [componentid] => 0
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                )

            [377e83ff-53a8-41d4-4df3-6d4d1d062654] => Array
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                    [title] => butter, regular, pat
                    [ingredientid] => 4387
                    [ingredientuuid] => 377e83ff-53a8-41d4-4df3-6d4d1d062654
                    [quantity] => 2.00
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                    [title_custom] => butter
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                )

            [1da53642-0672-b6d4-d56a-2b9e7d9dd673] => Array
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                    [measure] => cup
                    [title_custom] => sugar
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                    [title] => eggs, raw, large
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                    [ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
                    [quantity] => 1.00
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                    [title_custom] => large egg
                    [componentid] => 0
                    [method] => 
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            [3ff6e74d-ec21-a234-2d94-23a13d39f4ff] => Array
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                    [title] => vanilla extract
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                    [title_custom] => vanilla extract
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            [1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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                    [title] => flour, all purpose, bleached, enrich
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                    [quantity] => 3.00
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                    [title_custom] => all-purpose flour
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                    [title_custom] => baking powder
                    [componentid] => 0
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            [b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
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                    [title_custom] => salt
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                )

            [f119b298-56b0-e074-4571-c5f3819313f3] => Array
                (
                    [title] => nuts, almonds, whole, blanched
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                    [quantity] => 0.25
                    [measure] => cup
                    [title_custom] => almonds
                    [componentid] => 0
                    [method] => chopped, blanched, toasted
                )

        )

)

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

Recipe Method

1. Preheat oven to 400 degrees.

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. 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. 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. Drop dough by heaping teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 400 degrees for 4 minutes or until golden. Cool on pans 2 minutes. Transfer parchment to cooling rack; cool completely.

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