Makes about 30. Recipe is from Maureen Detweiler, of New Orleans.
1½ cups old-fashioned oatmeal
½ cup sliced almonds
½ cup chopped pecans
¼ cup brown sugar
1 tablespoon flour
¼ cup vegetable oil (not olive oil)
¼ cup pancake syrup (maple, Log Cabin, etc.)
1 tablespoon vanilla extract
1 egg white
½ teaspoon salt
1. Preheat oven to 300 F.
2. Mix the first five ingredients in a bowl. Set aside.
3. In another bowl, whisk the last five ingredients together. Pour the wet mixture into the dry mixture and blend well.
4. Line a large cookie sheet with foil and spray with nonstick vegetable cooking spray, such as Pam. Drop mixture by tablespoonful onto the foil. Flatten slightly. The cookies may be placed close together; they do not expand during baking.
5. Bake 30 minutes. Cool before removing from foil.