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Oatmeal Wedges

Country.Chef's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs), softened
  Sugar 1⁄2 Cup (8 tbs)
  Water 3 Tablespoon
  Vanilla 1 Teaspoon
  All purpose flour/Unbleached flour 1 Cup (16 tbs) (Pillsbury Brand)
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Quick-cooking rolled oats 1 1⁄2 Cup (24 tbs)
  Walnuts 1 Cup (16 tbs), finely chopped
  Water 2 Tablespoon
  Sugar 4 Teaspoon
Directions

Heat oven to 425°F.
In large bowl, beat margarine and 1/2 cup sugar until light and fluffy.
Add 3 tablespoons water and vanilla; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda and salt.
Add rolled oats and walnuts; mix to form a stiff dough.
Divide dough into four parts.
Shape each part into a smooth round ball.
On ungreased cookie sheets, press or roll each ball of dough into 14-inch thick circle.
With knife, score each into 8 wedges; leave wedges in place.
Prick each wedge 3 times with fork.
Brush with water and sprinkle each round with 1 teaspoon sugar.
Bake at 425°F for 6 to 11 minutes or until light golden brown.
With sharp knife, cut wedges apart while hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Oat
Interest: 
Healthy

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3070 Calories from Fat 1471

% Daily Value*

Total Fat 171 g263.4%

Saturated Fat 66.4 g331.8%

Trans Fat 0 g

Cholesterol 241.9 mg80.6%

Sodium 843.8 mg35.2%

Total Carbohydrates 356 g118.6%

Dietary Fiber 28.1 g112.4%

Sugars 123.5 g

Protein 56 g112.2%

Vitamin A 56.6% Vitamin C 2.2%

Calcium 23.6% Iron 73.7%

*Based on a 2000 Calorie diet

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Oatmeal Wedges Recipe