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Cook Time: 40 minutes
Ingredients:
- 1/2 cup quick-cooking rolled oats
- 1/4 teaspoon salt
- 1 egg white
- 1 cup brown sugar, firmly packed
- 1/2 teaspoon vanilla
- 1/2 cup chopped pecans
Preparation:
Heat oats at 300° for 10 minutes. In a mixing bowl, beat salt and egg white until stiff and dry; add sugar gradually and beat until blended. Add vanilla, oats and pecans. Drop by teaspoonfuls onto greased parchment paper on cookie sheets, or use a silicone baking mat.
Bake at 300° about 40 minutes. Remove at once to wire racks to cool. Makes about 2 1/2 dozen toasted oat cookies.
Bake at 300° about 40 minutes. Remove at once to wire racks to cool. Makes about 2 1/2 dozen toasted oat cookies.
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