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Lehigh County Oatmeal Cookies

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Submitted by dambra719

Lehigh County oatmeal cookies with almond extract, rolled oats, and melted butter. A thin, crispy Pennsylvania Dutch heritage cookie that bakes in just 5 minutes.

YIELD

1 servings

PREP

25 min

COOK

5 min

READY

30 min

These oatmeal cookies from Lehigh County, Pennsylvania carry the hallmarks of Pennsylvania Dutch baking: simple ingredients, no-fuss technique, and a result that punches well above its weight. Rolled oats, sugar, melted butter, one egg, baking powder, and almond extract. That’s the whole list.

Almond extract instead of vanilla is what makes these distinctive. It gives each cookie a fragrant, almost marzipan-like quality that sets them apart from every other oatmeal cookie out there. Only half a teaspoon, but you’ll notice it immediately.

These bake fast: five minutes at 350°F (175°C). The short bake time means they come out thin and lacy with crisp edges and a slightly chewy center. Remove them from the pan while still warm or they’ll stick as the melted sugar hardens.

Kitchen Tips

  • Drop them small, about a teaspoon each. They spread significantly during baking.
  • Watch them closely. Five minutes is not a suggestion. At six minutes they go from golden to burnt.
  • A silicone baking mat works better than greasing the pan here. These cookies are mostly sugar and oats with very little flour, so they stick to metal easily.
  • Let them cool on a wire rack. They firm up as they cool and reach their final crispy texture after about 10 minutes.

Variations

  • Add a handful of sliced almonds to complement the almond extract flavor.
  • Stir in mini chocolate chips for a chocolate-almond oatmeal cookie.
  • Use brown sugar instead of white for a chewier cookie with a deeper, more caramel-like sweetness.

Ingredients

3 45
TABLESPOONS ML BUTTER
melted
½ 118
CUP ML SUGAR
¼ 1.3
TEASPOON ML SALT
1 ½ 355
CUPS ML ROLLED OAT
½ 2.5
TEASPOON ML BAKING POWDER
1 1
LARGE EACH EGG
well beaten
½ 2.5
TEASPOON ML ALMOND EXTRACT *

Directions

Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly.

Drop by teaspoonfuls onto a greased cookie sheet and bake at 350℉ (180℃) about 5 minutes.

Remove from pan while warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 423g (14.9 oz)
Amount per Serving
Calories 1660 30% from fat
 % Daily Value *
Total Fat 55g 84%
Saturated Fat 26g 129%
Trans Fat 0g
Cholesterol 276mg 92%
Sodium 899mg 37%
Total Carbohydrate 85g 85%
Dietary Fiber 25g 99%
Sugars g
Protein 91g
Vitamin A 25% Vitamin C 0%
Calcium 20% Iron 66%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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