Dig into these crispy and chewy oatmeal goodies. Light and lacy-looking with a hint of almond and flaky coconut. These are truly the creme de la creme!
Total Time
1hr 30min
4.7
3 Ratings
Author: Garlic & Zest
Servings:
12
Ingredients
•
2
cups
Oatmeal
•
1
cup
Brown Sugar
, firmly packed
•
1/2
cup
Vegetable Oil
•
1
Eggland's Best Classic Egg
, lightly beaten
•
1/2
tsp
Salt
•
1/2
tsp
Almond Extract
•
1/2
cup
Sweetened Coconut Flakes
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C).
2.
Mix Oatmeal (2 cups) and Brown Sugar (1 cup) in a medium bowl. Pour Vegetable Oil (1/2 cup) over oatmeal mixture and toss well to combine. Set aside for one hour.
3.
Add Eggland's Best Classic Egg (1), Salt (1/2 tsp), Almond Extract (1/2 tsp), and Sweetened Coconut Flakes (1/2 cup). Mix well.
4.
Line a sheet pan with parchment paper. With a teaspoon, scoop out rounded spoonfuls onto the parchment paper, leaving about 2 inches around the perimeter of the cookies, which will spread as they bake.
5.
Bake for 12-15 minutes. Let the cookies cool for several minutes on the cookie sheet before transferring them to a cooling rack.
Nutrition Per Serving
CALORIES
200
FAT
10.8 g
PROTEIN
1.8 g
CARBS
25.4 g
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