Oatmeal Florentines
Yield
3 dozenPrep
22 minCook
8 minReady
30 minLow Fat, Low in Saturated Fat, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
vegetable shortening
butter flavoured |
*
|
| 1 ½ | cups |
oats, quick cooking
|
|
| ⅔ | cup |
sugar
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | each |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
cinnamon
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
vegetable shortening
butter flavoured |
*
|
| 355 | ml |
oats, quick cooking
|
|
| 158 | ml |
sugar
|
|
| 15 | ml |
all-purpose flour
|
|
| 1 | each |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
cinnamon
|
|
Directions
In large skillet, melt ¼ cup shortening.
Add oats.
Cook and stir on medium heat, 10 minutes, or until oats are golden brown.
Cool to room temperature.
Preheat oven to 350℉ (180℃). Grease baking sheets with shortening.
Coat with flour, then shake off excess flour.
Place remaining shortening in medium-size microproof bowl.
Microwave on medium power 1 minute.
Repeat until melted.
Add toasted oats, sugar, flour, egg, vanilla, baking powder and cinnamon.
Stir until well-blended.
Drop by level measuring tablespoonfuls 3 inches apart onto greased baking sheets.
Bake 8 to 9 minutes or until lightly browned.
Cool on baking sheet 1 minute.
Remove carefully to cooling racks with wide pancake turner.
