1 cup 65% vegetable oil
spread
1/2 cup granulated sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups Quaker® Oats (quick or old fashioned, uncooked)
1 1/4 cups all-purpose flour
2 large eggs
1 cup firmly packed brown sugar
1 cup apricot preserves
1 cup finely chopped almonds
Heat oven to 350°F.
In large bowl, beat spread,
granulated sugar, almond extract, and vanilla extract on medium
speed of electric mixer until creamy. Add oats and flour; mix
until thoroughly blended.
Roll level measuring tablespoons
of dough into balls; place into ungreased mini muffin pan cups
(1 1/2-inch diameter and 1-inch deep). Press dough over bottom
and up sides of each muffin cup, being careful not to press dough
over rims. Set aside.
In medium bowl, combine
eggs, brown sugar, preserves and almonds; mix well. Fill each
dough “cup” with 1 level measuring tablespoon of filling.
Bake 25 to 30 minutes,
until edges of dough are golden brown. Cool in pans on wire racks.
To remove from pans, run
tip of a paring knife around rim of each muffin cup, then gently
lift out cookies with knife and transfer to serving plate.
Makes about 40 cookies.
NUTRITION INFORMATION: 1/40 of recipe (1 cookie). Calories
130, Calories From Fat 50, Total Fat 6g, Saturated Fat 1g, Cholesterol
10mg, Sodium 55mg, Total Carbohydrates 18g, Dietary Fiber 1g,
Protein 2g.
Baker’s Notes:
Buy sliced almonds and
chop into small pieces with chef’s knife.
If muffin pan cups are
smaller or larger than specified in the recipe, recipe will make
more/fewer cookies and the amount of filling per cup will be
more/less than specified.
Recipe provided courtesy
of The Quaker Oats Company.
