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Libbie's Oatmeal Cookies Fine Oats

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“These cookies do not have white flour in them, just oatmeal that has been run though a food processor. Has raisins. This is a very soft cookie that really expands. I am putting in the option of almond flour with this. Rudy likes them both ways. This is a very old cookie recipe; they must have made these cookies when they ran out of white flour.”
READY IN:
22mins
YIELD:
3 dozen
UNITS:
US

Ingredients Nutrition

  • 3 tablespoons butter
  • 1 cup sugar
  • 3 egg yolks
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 2 12 cups oatmeal, made into flour by running through food processor, Libbie calls it fine oatmeal
  • 12 cup almond flour (optional)
  • 34 cup raisins
  • 3 egg whites, beaten stiff

Directions

  1. Cream sugar butter together.
  2. Add egg yolks; add vanilla.
  3. Add baking powder.
  4. Add fine oatmeal and almond flour if you want.
  5. Add raisins; fold in beaten egg whites.
  6. Dough will wet; it takes some stirring to get whites into dough.
  7. Using a teaspoon, because these cookies get big and really expand without the almond flour, place onto buttered cookie sheet because they want to stick.
  8. Bake in 425 degree Fahrenheit oven for 7 minutes to 10 minutes. Don't let the almond flour cookies get too brown; they are better a little softer.

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