This recipe is from Cooking Light Magazine (May 2008)
Ingredients
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[title] => nuts, almonds, whole, blanched
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-
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.