1. Set oven rack in the center; preheat to 400°F 2. Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess. 3. Combine oats, corn syrup and oil in a medium bowl. 4. Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) 5. Pour into the oat mixture and stir to combine. Set aside. 6. Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla. 7. Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture. 8. Add the oat mixture and dried cherries; stir gently to combine. 9. Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. 10. Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy. 11. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (NOT a rack). ---------------------------------------------------------------------------
Nutrition
Ingredients
