Toasted Oatmeal Cookies
A Betty Crocker betty-crocker-cookies recipe for Toasted Oatmeal Cookies.
Ingredients
- 2 0.5 cup quick-cooking or old-fashioned oats
- 1 cup chopped walnuts
- 1 0.5 cup packed brown sugar
- 1 cup butter or margarine, softened
- 1 tsp vanilla
- 1 egg
- 1 cup all-purpose flour
- 1 tsp baking soda
- 0.3 tsp salt
Instructions
- 1
Heat oven to 350º. Spread oats and walnuts in ungreased jelly roll pan, 15 1/2 × 10 1/2 × 1 inch. Bake 15 to 20 minutes, stirring occasionally, until light brown; cool. Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in oat mixture and remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "42 Cookies" Protein; 14g Carbohydrate; 4mg Cholesterol; 98mg Sodium Other Carbohydrates Toasting the oatmeal gives it a nutty flavor and slightly crunchy texture. Toasted oats are much lower in calories and fat than nuts and can be used in place of nuts in recipes such as no-bake and drop cookies. Make It Your Way Vanilla-Frosted Toasted Oatmeal Cookies would taste so good with a Page 228 hot cup of coffee or hot chocolate. Make and bake cookies as directed. When completely cool, frost with Vanilla Frosting in Frosted Banana Oaties recipe.