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Flourless Chewy Oatmeal Cookies

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Recipe

 

Yield

1 1/2 dozen

Prep

40 min

Cook

17 min

Ready

57 min
Trans-fat Free, High Fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
cup butter, unsalted
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1 ½ cups rolled oats
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½ cup sugar
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¼ cup brown sugar
scant, firmly packed
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teaspoon salt
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1 teaspoon vanilla extract
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1 each eggs
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Ingredients

Amount Measure Ingredient Features
79 ml butter, unsalted
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355 ml rolled oats
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118 ml sugar
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59 ml brown sugar
scant, firmly packed
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0.6 ml salt
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5 ml vanilla extract
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1 each eggs
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Directions

Melt the butter and set aside to cool.

Place oats in a medium-sized bowl.

Stir in both sugars and the salt and blend to break up any lumps.

In a separate bowl, whisk together the melted butter, vanilla and egg.

Stir this into the oat mixture, mixing with your hands or a large wooden spoon to work in the ingredients.

Form into a large ball of dough.

Chill the dough 20 minutes.

Preheat oven to 350℉ (180℃).

Meanwhile, prepare a baking sheet by lining with parchment paper.

Form the chilled dough into 1-inch balls and flatten down very slightly on the baking sheet.

Bake for 13 to 17 minutes or until the edges are nicely browned and the tops of the cookies are medium golden in color.

Cool well on the baking sheet (about 10 minutes) before attempting to remove, using a metal spatula or icing knife.

The dough can also be brought to room temperature and flattened more when placed on the baking sheet to make a large, crisp and lace-like cookie.

Keep the cookies refrigerated.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 115g (4.1 oz)
Amount per Serving
Calories 47839% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 87mg 29%
Sodium 92mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 6g 25%
Sugars g
Protein 23g
Vitamin A 11% Vitamin C 0%
Calcium 4% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
 

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