Oatmeal-Pecan Lace Cookies

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Oatmeal-Pecan Lace Cookies

 

From Prevention

 

 

 

Ingredients

 

 

2 tablespoons pecans

1 cup old-fashioned rolled oats

1/2 cup packed light brown sugar

1/2 cup granulated sugar

2 tablespoons all-purpose flour

2 tablespoons reduced-calorie tub margarine (8 grams of fat per

tablespoon), melted

1 tablespoon canola oil

2 - large egg whites

2 tablespoons water

1 teaspoon vanilla extract

1 square (1 ounce) semisweet chocolate, chopped

 

 

Preparation

1 Preheat the oven to 350 degrees. Spray 2 large baking sheets with nonstick

spray; set aside. Place the pecans in a jelly-roll pan and toast for 8 to 10

minutes, or until lightly browned. Transfer to a cutting board and chop

finely; set aside. In a large bowl, combine the oats, brown sugar,

granulated sugar and flour, and stir well. Add the margarine, oil, egg

whites, water, vanilla and chopped pecans, and stir to combine. For each

cookie, spoon 2 level teaspoons of the batter onto one of the prepared

baking sheets and smooth it into a 2 1/2-inch circle. Leaving 1 1/2 inches

between cookies, repeat to make 18 cookies (9 per sheet). Place both baking

sheets in the oven and bake for 7 minutes (switching the sheets halfway

through baking), or until the edges of the cookies are lightly browned.

2 Let the cookies stand for about 2 minutes before removing them to wire

racks to cool completely. Repeat with the remaining batter, spraying the

baking sheets again, if necessary. When the cookies have cooled completely,

transfer them back to the baking sheets, working in batches if necessary. In

a small saucepan, melt the chocolate over low heat. Place the melted

chocolate in a plastic food storage bag. With scissors, snip a small piece

from the corner of the bag. Drizzle some melted chocolate over each cookie.

Freeze the cookies for 5 minutes, or until the chocolate hardens.

 

Nutritional Analysis

Number of Servings: 3 dozen cookies

Per Serving

calories from fat 27% calories per cookie 47

cholesterol 0 mg fat 1.4 g

 

 

 

 

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