Yield: 36 servings
Measure | Ingredient |
---|---|
1 cup | Margarine, softened |
½ cup | Firmly packed brown sugar |
1 \N | Whole egg or egg white |
1 teaspoon | Vanilla |
1½ cup | QUAKER Oats (quick or old-fashioned, uncooked) |
1½ cup | All-purpose flour |
1 cup | Finely chopped nuts |
⅓ cup | Jelly or preserves |
Heat oven to 350'F. Beat margarine and sugar in large bowl until fluffy. Blend in egg and vanilla. Add combined oats and flour; mix well. Shape into 1" balls; roll in chopped nuts. Place 2" apart on ungreased cookie sheet. Make indentation in center of each ball with thumb. Fill each thumbprint with about ¼ teaspoon jelly. Bake 12-15 minutes or until light golden brown. Cool completely on wire rack.
Store loosely covered.
Makes about 3 dozen cookies.