Prep 10 mins
Cook 12 mins
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 Oataroons, but with a buttery chewiness. 2 WW points per serving.
- 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
- 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.
I was going to post this until I saw it already listed. My sister-in-law sent this recipe to me. I did not have parchment paper so I used waxed paper. I lost two batches becuse of my oven temperture. The rest turned out okay with 9 minutes in the oven. Also, like Roseflr my first batch crumbled because I didn't let them cool long enough. After cooling I just lifted the corner of the waxed paper and peeled the paper away from each cookie. I also made them gluten free by using g/f oatmeal. Thanks for the recipe.
I made these to go along with a Mango Fool for dessert with girlfriends. The cookies turned out beautiful, thin and buttery. I substituted regular butter and left out the salt. I also used chopped roasted pistashios instead of pecans and the flavor is awesome. I used insulated (airbake) pans with lightly oiled parchment paper. They are very delicate; crisp, but not at all crumbly. Perhaps I needed to bake a little longer to be crisper because they actually tend to droop if held too long and would stick to each other so I separated with wax paper until time to eat them.
I prepared these WW German Oatmeal Lace Cookies for my famlies (ancestral) German Christmas Gathering this 2009. I,m the one each year to make the traditional cookies that I have since childhood. This sub for the old traditional Lace Kache was totally more enjoyed by most of the family. They really liked the flavor and the good nutrition (non-overfattening aspect. And, I had enjoyed the ease in preparation.