Best Oatmeal Thins Recipes
OATMEAL THINS
My aunt sends these cookies every Christmas and they are quickly devoured! They have a nice, buttery, cinnamon, oatmeal taste, and taste really good frozen (mmm...my favorite!). Sometimes these end up crispier and sometimes they're softer, but anyway they come out they're delicious!
Provided by The Milocat
Categories Dessert
Time 1h25m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
Steps:
- Cream together butter, sugar, and brown sugar.
- Mix in egg.
- Mix in baking soda, cinnamon, and flour.
- Stir in vanilla.
- Blend in oats and nuts.
- Roll into walnut sized balls (about 1 inch).
- Chill at least 1 hour.
- Place balls on greased cookie sheet and press flat with glass buttered and dipped in sugar.
- Bake at 350 for 10 minutes.
- I'm not sure how many this makes, but it always seems to be a lot!
Nutrition Facts : Calories 128.4, Fat 7.2, SaturatedFat 3.5, Cholesterol 19.4, Sodium 74.7, Carbohydrate 15.2, Fiber 0.7, Sugar 8.7, Protein 1.5
OATMEAL-RAISIN COOKIE THINS
The edges of these little guys may brown before the center, but don't panic; that's what makes them so delicious--a crunchy edge and soft center (and under 100 calories for two). They are best eaten within a day or two--although they won't last that long!
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield About 36 cookies
Number Of Ingredients 12
Steps:
- Position the oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper and lightly coat with cooking spray. Combine the oats, flour, cinnamon and salt in a food processor and pulse until the oats are finely chopped.
- Combine the oil, sugar and maple syrup in a medium saucepan over medium-low heat and cook, stirring, until the sugar dissolves, 2 to 3 minutes. Remove from the heat and stir in the oat mixture, raisins and vanilla. Let the mixture cool slightly. Stir in the egg white.
- Drop teaspoonfuls of batter about 2 inches apart on the prepared baking sheets. Sprinkle with the turbinado sugar if using. Bake until golden brown (the edges of the cookies will be a deeper golden brown), rotating the sheets about halfway through, 10 to 12 minutes. Let cool on the baking sheets for a few minutes, and then transfer to a rack to cool completely.
Nutrition Facts : Calories 90 calorie, Fat 4 grams, Cholesterol 0 milligrams, Sodium 70 milligrams, Carbohydrate 12 grams, Protein 2 grams, Sugar 8 grams
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