Something different and delicious. These take two days to make.

Advertisement

Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.

    Advertisement
  • Day Two: Preheat oven to 350 degrees F (175 degrees C).

  • To the chilled mixture, add the beaten egg and the nuts.

  • To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.

Nutrition Facts

151.4 calories; 2.1 g protein; 14.9 g carbohydrates; 10.3 mg cholesterol; 69.2 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/22/2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts the batter became very crumbly so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good but maybe I'll make them again and maybe not. If I make them again I would reduce the sugar by 2-3 TBspoons. Read More
(7)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/22/2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts the batter became very crumbly so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good but maybe I'll make them again and maybe not. If I make them again I would reduce the sugar by 2-3 TBspoons. Read More
(7)
Rating: 4 stars
12/22/2005
I went for this as it's something different. Followed recipe exactly even though I thought perhaps that's too much sugar. With addition of the Brazil nuts the batter became very crumbly so I used a small melon ball scooper and packed the batter into the scooper and placed the balls on a Silpat mat. The cookies were tasty - very sweet nutty orangy flavor. I can best describe my reaction as ambivalent - they were kind of good but maybe I'll make them again and maybe not. If I make them again I would reduce the sugar by 2-3 TBspoons. Read More
(7)
Rating: 5 stars
12/15/2006
I used half sugar & half splenda for my double batch and cut the amount to just over a half cup. The melon baller worked pretty well but i cut the cooking time to 11min. Yummy! People loved them and it was nice to give them a healthier cookie for a change. Plus one that I can eat (I'm a low carber) Next time I make I'll toast the chopped nuts just a bit before adding them. Read More
(6)
Advertisement
Rating: 4 stars
03/09/2010
I got great reviews on this cookie! It wasn't a soft macaroon-like cookie I thought it would be as the oats were a little tough still but I didn't leave them in the fridge over nigh either - only for 6 hours. Either way I liked this cookie and the orange adds just the little bit extra! Read More
(4)
Rating: 5 stars
04/08/2004
This recipe was great. It was suprisingly moist an very sweet. It was worth the cracking of the brazil nuts. The orange zest really gives it a unique taste. Read More
(2)
Rating: 5 stars
05/14/2015
Used walnuts instead. Amazing!!!! Read More
Advertisement
Rating: 4 stars
04/26/2020
Tasted good but stuck to my baking sheet like glue. I did sub half the oil for applesauce and cut back on the sugar a little, so it could be my fault. Next time I will use a silicone mat or parchment paper and sub vanilla for orange peel. Read More