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Oatmeal Thins Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Vegetable shortening||1⁄2 Cup (8 tbs)|
|Granulated brown sugar replacement||1⁄3 Cup (5.33 tbs)|
|Granulated fructose||2 Teaspoon|
|Low fat milk||1⁄4 Cup (4 tbs)|
|Quick cooking oatmeal||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1860 Calories from Fat 992
% Daily Value*
Total Fat 113 g173.6%
Saturated Fat 27.4 g136.8%
Trans Fat 13.5 g
Cholesterol 1.2 mg
Sodium 1205.5 mg50.2%
Total Carbohydrates 190 g63.3%
Dietary Fiber 15.4 g61.5%
Sugars 5.9 g
Protein 33 g65.8%
Vitamin A 0.1% Vitamin C 0.97%
Calcium 15.1% Iron 49.5%
*Based on a 2000 Calorie diet
Beat shortening, brown sugar replacement, and fructose until mixture is light and fluffy.
Add milk and beat well.
Gradually add flour mixture to creamed mixture.
Stir to blend completely.
Stir in oatmeal.
Divide dough in half.
Roll out dough on a floured surface to a scant 1/4 in. (8 mm) thickness.
Cut into 18 forms, using a floured 2 in. (5 cm) cutter.
Place forms on greased cookie sheet.
Roll out remaining dough and repeat cutting.
Bake at 350°F (175°C) for 10 minutes, or until lightly browned.
Move to cooling rack.