Gradient overlay
  • 14 T (1 stick + 6 T) margarine
  • 3/4 cup powdered sugar
  • 1/2 tsp almond extract or 2 tsp vanilla
  • 1 3/4 cup all purpose flour
  • 1/4 tsp salt
  • 1 cup Quaker® Oats
  • 1/2 cup chopped almonds

Cooking Instructions

Heat oven to 325°F. Beat margarine, sugar and almond extract until well blended. Add flour and salt; mix until well blended. Stir in oats and almonds. Using level measuring tablespoonfuls, shape dough into crescents. Bake on ungreased cookie sheet 14 to 17 minutes or until bottoms are light golden brown. Remove to wire rack. Sift additional powdered sugar generously over warm cookies. Cool completely. Store tightly covered.


RATINGS & REVIEWS


Vanishing Oatmeal
Raisin Cookies

GET RECIPE

No-fuss breakfasts for
on-the-go mornings

MAKE OVERNIGHT OATS