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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A recipe from Rachael Ray. They have 35 calories each. They are egg-free. Ingredients:
1/3 cup brown sugar |
1/4 cup corn syrup |
4 tablespoons unsalted butter |
1/2 cup rolled oats |
1/4 cup flour |
1 pinch salt |
1/3 cup dried cranberries |
1/2 cup shelled pistachios, chopped |
Directions:
1. Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
2. Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
3. TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.
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