Oatmeal Wafers
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½cup butter
- Âľcup sugar
- 1teaspoon cinnamon
- 1cup quick-cooking oatmeal
- 2tablespoons flour
- 1teaspoon baking powder
- 1egg
Nutritional analysis per serving (48 servings)
38 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 5 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 9 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter and stir in remaining ingredients.
- Step 2
Butter and flour 2 or 3 cookie sheets.
- Step 3
Drop batter from teaspoon onto cookie sheets, 3 inches apart. Bake at 375 degrees about 6 to 8 minutes, until golden brown.
- Step 4
Let stand 1 or 2 minutes before removing from cookie sheet. Then remove quickly from cookie sheet with sharp knife and curve over clean broom handle and cool.
- Step 5
Store in covered container to keep crisp. These are very fragile cookies.
- If cookies cool too quickly to shape, return to oven for a minute or less to soften.
Private Notes
Comments
We are now calling this oatmeal crack. Can’t stop eating it.
The perfect simple cookie to add crunch to ice cream and other soft sweets. Notes: Using cookie sheets with silicone mats is fine instead of buttered floured sheets. (Using a metal spatula, not sharp knife to lift cookies) Also, I found the whole broom handle thing unnecessary. Unless you're going to fill them, you can make it easier and just roll them up into little sticks or just leave them flat. I also took a few and softly molded them while warm into ramekins to make little ice cream cups.
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