Best Oataroons 166162 Recipes

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OATAROONS



Oataroons image

Who doesn't love a healthy cookie?! Adapted from Lean and Luscious and Meatless by Bobbie Hinman; I got this recipe from www.CoopFoodStore.com.

Provided by Roosie

Categories     Drop Cookies

Time 32m

Yield 24 cookies, 8 serving(s)

Number Of Ingredients 6

1 egg white
1/4 teaspoon cream of tartar
1/4 cup sugar
1/2 teaspoon almond extract
2 tablespoons walnuts, finely chopped
1/2 cup rolled oats

Steps:

  • Preheat oven to 350ºF.
  • Lightly oil a baking sheet or spray with a nonstick cooking spray.
  • Beat the egg white on medium speed with an electric mixer until frothy.
  • Add cream of tartar and beat on high speed until stiff.
  • Gradually, slowly add sugar beating well after each addition.
  • Beat in almond extract.
  • Gently fold in walnuts and oats.
  • Drop mixture by rounded teaspoons onto prepared baking sheet.
  • Bake about 12 minutes, or until bottoms of cookies are lightly browned.
  • Remove to a wire rack to cool.

OATMEAL-PECAN LACE COOKIES



Oatmeal-Pecan Lace Cookies image

Recently received this recipe from Weight Watchers and had to give them a try. These tiny crisp cookies are perfect for satisfying a sweet tooth. These are reminiscent of Roosie's wonderful Oataroons Recipe #97116, but with a buttery chewiness. 2 WW points per serving.

Provided by justcallmetoni

Categories     Drop Cookies

Time 22m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 9

cooking spray
1 1/4 cups rolled oats
1/2 cup dark brown sugar, packed
1 teaspoon baking powder
1/2 cup chopped pecans, finely chopped
1/8 teaspoon table salt
1/3 cup unsalted butter, melted
1 large egg, beaten
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350ºF and prepare 2 cookie sheets with cooking spray or a layer of treated parchment paper.
  • Mix oats, sugar, baking powder, pecans and salt together in a large bowl until well incorporated.
  • Add butter, egg and vanilla to oat mixture;and mix well. Allow "batter" to stand for one minute.
  • Drop teaspoonfuls (not tablespoons) of batter onto cookie sheets and flatten each out, leaving 2-inches between each cookie. (They spread quite a bit while baking.)
  • Bake cookies until edges turn golden, about 9 to 12 minutes, and remove from the oven. Let cookies sit on on cookie sheets for 2 minutes before removing to a cooling rack.

Nutrition Facts : Calories 100.2, Fat 6.2, SaturatedFat 2.5, Cholesterol 20.8, Sodium 43.3, Carbohydrate 10.2, Fiber 0.8, Sugar 6.1, Protein 1.6

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