Oatmeal Lace Cookies with Dried Tart Cherries
From EatingWell: July/August 1994
These crisp wafer cookies are simply irresistible.
- 1 cup rolled oats
- 1/3 cup corn syrup
- 1 tablespoon canola oil
- 2 tablespoons butter
- 1 large egg
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup chopped dried tart cherries
- Set oven rack in the center; preheat to 400°F. Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess.
- Combine oats, corn syrup and oil in a medium bowl. Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into the oat mixture and stir to combine. Set aside.
- Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla.
- Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture. Add the oat mixture and dried cherries; stir gently to combine.
- Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).
Tips & Notes
- Make Ahead Tip: Store in an airtight container with parchment or wax paper between the layers.
Per serving: 49 calories; 2 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 8 g carbohydrates; 1 g protein; 0 g fiber; 37 mg sodium; 13 mg potassium.
Carbohydrate Servings: 1/2
Exchanges: 1/2 other carbohydrate
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- Ease of Preparation
- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- July/August 1994