A Tiny Batch of Oatmeal Macaroons
When my grandmother died, a little handwritten notebook full of her recipes made its way to me. This is one of the recipes that was in it, slightly adapted. The recipe was in fact not hers but her mothers, making this recipe quite the old family heirloom.
One of the things I like about this recipe is that it makes so few cookies, and they are quite healthy. I can make a batch and when the two of us scarf the lot in a day or two - as is certain to happen - there isn't any lingering guilt about it. They are not crazy-sweet, but they have a nice nutty, crunchy quality that goes really well with a mid-afternoon cup of tea.
I always make these with old-fashioned rolled oats, because that's what I always have around. They might be a little sturdier if made with a finer rolled oat. However, just give them their resting period before and after baking, and they'll be fine as-is.
12 to 16 cookies
25 minutes - 15 minutes prep time
1 tablespoon unsalted butter
2 tablespoons honey
1 extra-large egg
1/2 teaspoon almond extract
a pinch of salt
1 cup rolled oats
1/2 cup shredded unsweetened coconut,
OR 1/4 cup shredded unsweetened coconut
and 1/4 cup chopped nuts
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Cream the butter and honey. Beat in the egg and the almond extract.
Add the salt, oats and coconut, with the nuts if you are using them. Mix well and let the mixture sit for at least 5 minutes.
Use a disher (melon baller) or tablespoon to press the mixture against the side of the bowl, then gently slide the cookies thus formed onto the cookie sheet.
Bake the cookies for 8 to 10 minutes, until just lightly browned around the edges. Cool the tray of cookies on a rack; don't try to remove the cookies until they have cooled.
One of the things I like about this recipe is that it makes so few cookies, and they are quite healthy. I can make a batch and when the two of us scarf the lot in a day or two - as is certain to happen - there isn't any lingering guilt about it. They are not crazy-sweet, but they have a nice nutty, crunchy quality that goes really well with a mid-afternoon cup of tea.
I always make these with old-fashioned rolled oats, because that's what I always have around. They might be a little sturdier if made with a finer rolled oat. However, just give them their resting period before and after baking, and they'll be fine as-is.
12 to 16 cookies
25 minutes - 15 minutes prep time
1 tablespoon unsalted butter2 tablespoons honey
1 extra-large egg
1/2 teaspoon almond extract
a pinch of salt
1 cup rolled oats
1/2 cup shredded unsweetened coconut,
OR 1/4 cup shredded unsweetened coconut
and 1/4 cup chopped nuts
Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
Cream the butter and honey. Beat in the egg and the almond extract.
Add the salt, oats and coconut, with the nuts if you are using them. Mix well and let the mixture sit for at least 5 minutes.
Use a disher (melon baller) or tablespoon to press the mixture against the side of the bowl, then gently slide the cookies thus formed onto the cookie sheet.
Bake the cookies for 8 to 10 minutes, until just lightly browned around the edges. Cool the tray of cookies on a rack; don't try to remove the cookies until they have cooled.
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