Oataroons Food

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

Ingredients

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

Ingredients

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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