Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 24
| Quantity | Ingredient | Add |
|---|---|---|
| ¾ c. Hy-Vee unsalted butter | ||
| ½ c. creamy sunflower butter | ||
| 1 c. Hy-Vee sugar | ||
| 1 c. Hy-Vee light brown sugar | ||
| 2 Hy-Vee large eggs | ||
| ¼ c. Hy-Vee low-fat milk | ||
| 1 tsp. almond extract | ||
| 2 c. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee rolled oats | ||
| 1 tsp. cinnamon | ||
| 1 tsp. salt |
Directions
- Preheat oven to 350°F. Coat nonstick baking sheet with nonstick cooking spray. In mixing bowl combine butter, sunflower butter, sugar and brown sugar. Using electric mixer, mix until well-combined.
- Add eggs one at a time, mixing well after each addition. Add milk and almond extract, mixing until well-combined.
- In separate medium bowl combine flour, oats, cinnamon and salt. Add half of flour mixture to butter mixture; mix to combine. Add remaining flour mixture; mix well.
- Spoon dough by rounded tablespoons 2 inches apart on baking sheet. Bake 10 to 12 minutes or until golden brown.
Nutrition facts
Servings
200 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 30mg
- Sodium: 105mg
- Total Carbohydrates: 28g
- Protein: 3g
Recipe Source:
Try-Foods International, Hy-Vee HealthMarket, April 2009.