Giant Honey & Oat Cookies
Yield
18 eachPrep
20 minCook
15 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
|
|
| ¾ | cup |
vegetable shortening
softened |
*
|
| ⅔ | cup |
honey
|
|
| 3 | each |
egg whites
|
*
|
| 4 | cups |
oats, quick cooking
or old fashioned |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
|
|
| 177 | ml |
vegetable shortening
softened |
*
|
| 158 | ml |
honey
|
|
| 3 | each |
egg whites
|
*
|
| 946 | ml |
oats, quick cooking
or old fashioned |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
Directions
Heat oven to 350℉ (180℃).
Grease cookie sheet.
Mix sugar, shortening, honey and egg whites in large bowl.
Stir in remaining ingredients.
Drop dough by level ¼ cupfuls, about 3 inches apart, onto cookie sheet.
Bake 11 to 14 minutes or until edges are light brown (centers will be soft).
Cool 3 to 4 minutes; remove from cookie sheet.
Cool on wire rack
