March 30, 2007, Newsletter Issue #168: Swedish Oatmeal Cookies
Tip of the Week
This twist on oatmeal cookies is just delightful. The preparation is a little more fussy, since you remove the cookies halfway through baking and add a topping, but your guests will love them.
3/4 cup flour
1/2 cup sugar
1/2 cup brown sugar
1/8 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1 egg
1 1/2 cups rolled oats
Combine all ingredients for cookies and mix well.
1/3 cup sugar
1/4 cup butter
1 tablespoon corn syrup
1/3 cup chopped cashews
Combine sugar, margarine and corn syrup in small saucepan and bring to a boil. Remove from heat and stir in cashews. Set aside.
Drop cookie dough onto ungreased cookie sheets and bake at 350 degrees for 8 minutes. Remove from heat and spoon about 1/2 teaspoon of the cashew topping onto center of each cookie. Return to oven and bake another 6 - 8 minutes or until golden brown. Cool cookies slightly before removing from sheet. Cool completely.
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