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Toasted Oats Cookies

Toasted Oats Cookies

Ceil Wallace

Ceil Wallace

A great variation on oatmeal cookies!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
  3. Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
  4. In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
  5. Stir in rolled oats and flour mixture until well combined.
  6. Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
  7. Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.
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Reviews

ULTRASCICHICK
15

ULTRASCICHICK

5/18/2003

The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look like. However, I figured it out and they turned out great! I have tried a number of oatmeal cookie recipies and this one is the best by far. I don't even time them, just watch them and about 30 seconds after they have fallen they're done. Chewyish with crispy edges. These are really easy too...I'm a novice at this. I brought them in to my department and they were gone in no time. Try this one!

kilijen
10

kilijen

1/21/2008

Soooooo good! I used Quaker old fashioned oatmeal and followed the recipe exactly. My only complaint is that it didn't make enough! I will be making these cookies again and doubling the recipe. Delicious!

shannonu
6

shannonu

12/7/2010

I was looking for a cookie with very little flour since I'm wheat sensitive. I substituted oat flour and these turned out great! Otherwise, I followed the recipe exactly, cooking them a minute or two longer. They came out crunchier and tasted like the BEST granola bar I'd ever eaten! Yay! Now I have something for breakfast that's wheat-free and yummy. Thanks!

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