| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; (1 stick) |
| 1/4 |
c |
Firmly packed golden brown sugar |
| 1/4 |
c |
Dark corn syrup |
| 2 |
c |
Old-fashioned oats |
| 1/2 |
c |
Chopped toasted hazelnuts; (about 2 ounces) |
| 1/4 |
c |
Shelled sunflower seeds |
INSTRUCTIONS
Preheat oven to 350F. Line 9-inch square baking pan with foil, leaving
2-inch overhang. Melt butter, sugar and syrup in heavy medium
saucepan over medium-low heat, stirring until sugar dissolves. Mix in
oats, nuts and sunflower seeds. Transfer mixture to prepared pan.
Press down firmly to form even layer. Bake until golden brown, about
25 minutes. Transfer to rack and cool. Using foil sides as aid, lift
cookie out of pan. Carefully cut into squares. (Can be prepared 2
days ahead. Store in airtight container at room temperature.)
Makes about 25.
Bon Appetit May 1993
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