Jumbo Oat Cookies
Description
These Jumbo Oat Cookies are a comforting classic, delivering a perfect balance of chewy texture and crisp edges. Made with hearty Quaker oats, all-purpose flour, and a touch of almond extract, they offer a warm, nostalgic flavor profile that pairs beautifully with coffee or tea. The addition of sliced almonds adds a delightful crunch and nutty depth. Ideal for family gatherings, holiday baking, or simply treating yourself to a homemade dessert, these cookies are easy to prepare with pantry staples. They bake to a light golden brown, ensuring a tender interior while maintaining a satisfying structure. A timeless recipe that brings home-style warmth to any occasion.Ingredients
Directions
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Preheat oven to 350 degrees Fahrenheit (177&# 194;°C).
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In a large bowl, beat sugar, softened margarine, and corn syrup until the mixture is light and fluffy.
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Add the slightly beaten egg whites and almond extract to the bowl; mix well until fully incorporated.
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In a separate bowl, combine the uncooked Quaker oats, all-purpose flour, baking soda, salt, and sliced almonds.
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Gradually add the dry ingredients to the wet mixture; mix well until a uniform dough forms.
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Drop the dough by 1/4 cup measures onto an ungreased cookie sheet, spacing them about 2 inches apart.
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Gently press each mound into a 3-inch circle.
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Bake for 14-16 minutes, or until the edges are light golden brown.
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Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack or aluminum foil to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.5mg1%
- Total Carbohydrate 45.0g15%
- Dietary Fiber 0.0g0%
- Sugars 45.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cookies tightly covered in an airtight container at room temperature to maintain freshness.
For a vegan variation, ensure the margarine used is plant-based and substitute egg whites with a vegan egg replacer or additional flax meal mixed with water.
If you prefer a chewier texture, use old-fashioned rolled oats instead of quick oats.
Do not overbake; the cookies will continue to set as they cool. Remove them when they are just golden to avoid hardness.
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