Toasted Oats Cookies

Toasted Oats Cookies

"A great variation on oatmeal cookies!"
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Ingredients

servings 129 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 129 kcal
  • 6%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Add oats; saute, stirring constantly, until golden -- about 5 minutes. Remove from heat; cool.
  3. Meanwhile, sift flour with cinnamon, salt, and soda; set aside.
  4. In large bowl, combine sugar, egg, and vanilla. With wooden spoon, or portable electric mixer at medium speed, beat until light.
  5. Stir in rolled oats and flour mixture until well combined.
  6. Drop by slightly rounded teaspoonfuls, 3 inches apart, onto ungreased cookie sheets.
  7. Bake 10 to 12 minutes, or until golden. Remove to wire rack. Cool.

Reviews

Read all reviews 27
  1. 34 Ratings

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Most helpful positive review

The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look lik...

Most helpful critical review

This recipe was ok, but for two people we didnt need 4 dozen cookies so I halved it. This may have been the problem, but they were at first too runny and then when they baked, turned a bit too-...

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The oats took longer to toast than 5 minutes; I kept toasting them until they were separated like a grain and not a lumpy mix. It was a bit unclear from the recipe what the oats were to look lik...

Soooooo good! I used Quaker old fashioned oatmeal and followed the recipe exactly. My only complaint is that it didn't make enough! I will be making these cookies again and doubling the recip...

This recipe is great! I used a different method to toast the oats though...even though that may take something from the recipe...I toasted my oats in a jellyroll pan at 350 for 20 minutes stirr...

I was looking for a cookie with very little flour since I'm wheat sensitive. I substituted oat flour and these turned out great! Otherwise, I followed the recipe exactly, cooking them a minute o...

awesome recipe! i added mini chocolate chips to half of the dough and they tasted great! Must make them again! Be careful baking these cookies though, they burn quite easily at the bottom, mine ...

I really liked these a lot, although my husband complained that they weren't "doughy" enough for him. He still managed to eat plenty. I would have given this 4.5 stars!

These cookies are terrible...because I can't stop eating them! Not too sweet with a big crunch. A great snacking biscuit!

I thought this recipe was delicious! My boyfriend wanted something that was loaded with oats and this was the perfect recipe. Two modifications I made is that I reduced the butter to 1/2 c. and ...

absolutely delicious!!!!!!!!!!

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