Jumbo oat cookies
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Sugar |
| ⅓ | cup | (5 1/3 tablespoon) softened margarine |
| ⅓ | cup | Light corn syrup |
| 2 | Slightly beaten egg whites | |
| 1 | teaspoon | Almond extract |
| 2¼ | cup | Quaker oats uncooked |
| 1 | cup | All purpose flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt optional |
| 3 | tablespoons | Sliced almonds |
Directions
Heat oven to 350 degrees. Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop by ¼ cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles.
Bake 14-16 minutes or until light golden brown. Cool 1 minute; remove to aluminum foil. STore tightly covered.