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Sally Moore of Stuart, Florida, modeled these jazzed-up oatmeal treats after her husband's favorite scone from a local bakery. The recipe is filled with good, healthy ingredients. Prep 40 minutes plus cooling Bake about 14 minutes per batch Makes about 4 1/2 dozen cookies 1 cup butter or margarine (2 sticks), softened 1 cup packed light brown sugar 1/2 cup granulated sugar 2 large eggs 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon almond extract Salt 3 cups oats, uncooked 1 cup chopped dried apricots 3/4 cup dried cranberries 3/4 cup sweetened flaked coconut 3/4 cup slivered almonds, toasted 1. Preheat oven to 350 deg. In large bow, with mixer on medium speed, beat butter and sugars 2 minutes or until creamy, occasionally scraping bow. Reduce speed to low; beat in eggs, flour, baking soda, cinnamon, almond extract, and 1/2 teaspoon salt just until blended. Stir in oats and remaining ingredients. 2. Drop dough by rounded measuring tablespoons, 2 inches apart, onto ungreased cookie sheet. Bake cookies 14 to 15 minutes or until tops are golden. Cool cookies on wire racks. Repeat with remaining dough. Each cookie: About 130 calories, 3 g protein, 18 g carbohydrate, 6 g total fat (3 g saturated), 2 g fiber, 18 mg. cholesterol, 85 mg sodium. |