Lacy Oatmeal Cookies
Easy to make, and these cookies are simply delicious!
Yield
24 servingsPrep
15 minCook
10 minReady
35 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pecans
finely chopped |
|
| ½ | cup |
oats, quick cooking
|
|
| ¼ | cup |
all-purpose flour
|
|
| ½ | cup |
brown sugar, light
packed |
*
|
| ½ | cup |
butter
not margarine, cut |
|
| 2 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pecans
finely chopped |
|
| 118 | ml |
oats, quick cooking
|
|
| 59 | ml |
all-purpose flour
|
|
| 118 | ml |
brown sugar, light
packed |
*
|
| 118 | ml |
butter
not margarine, cut |
|
| 3E+1 | ml |
milk
|
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
Line cookie sheet(s) with foil. Mix pecans, oats, and flour on a sheet of waxed paper.
Stir sugar, butter and milk in a small saucepan over low heat until butter melts.
Remove from heat.
Stir in nut mixture and vanilla and let cool 10 minutes.
Drop slightly rounded teaspoonfuls 3 inches apart on prepared cookie sheet(s).
Bake 8 to 9 minutes until cookies spread, look lacy and are lightly browned.
Cool on cookie sheet(s) on wire rack 1- 1½ minutes, until cookies harden slightly.
Using a broad metal spatula, remove to wire rack to cool completely.
Make 24 cookies.
If cookies become too hard to remove from foil, return to oven for 15 to 30 seconds to soften, then try again.
