Oatmeal Marguerites
Delicious oatmeal marguerites combine buttery, nutty flavors with a hint of vanilla, making them perfect for teatime treats or casual gatherings with friends.
Ingredients
Instructions
- Beat butter until creamy.
- Add brown sugar and beat well.
- Beat in egg and vanilla.
- Sift together flour, salt, baking powder, and soda.
- Blend in rolled oats and nut meats.
- Grease tins or place miniature papers in miniature cupcake tins.
- Drop spoonfuls of dough into tins.
- Bake at 375°F (190°C) for 10 to 12 minutes.
- Frost with vanilla frosting.
Tips & Substitutions
For a nuttier flavor, consider using toasted nuts or swapping in almond flour for part of the sifted flour. If you prefer a sweeter touch, add a few chocolate chips or dried fruit to the mix. Ensure the butter is at room temperature for easier creaming, and always sift your dry ingredients to maintain a light texture. This recipe can also be adapted for gluten-free diets using a suitable flour blend.
Serving Suggestions
These delightful cookies pair beautifully with a scoop of ice cream, making them a great dessert option for gatherings. Serve them alongside coffee or tea for a cozy afternoon treat. For a fun twist, try drizzling them with caramel sauce or a sprinkle of sea salt. They also complement savory dishes like Snappy Liverwurst And Beer Dip for a well-rounded snack spread.
Storage & Reheating
Store leftover Oatmeal Marguerites in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag, where they can last for up to three months. To reheat, simply pop them in a 350°F (175°C) oven for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Marguerites contains roughly 1056 calories, with 4g protein, 112g carbohydrates, and 64g fat. It is an excellent source of calcium (35% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 2410mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the butter with a non-dairy alternative?
Yes, you can use plant-based margarine or coconut oil as a substitute for butter. Just make sure to choose a product that can be creamed, as this will help maintain the texture of the cookies. Additionally, if you're using coconut oil, ensure it's softened but not melted for the best results.
What kind of nuts work best in this recipe?
Chopped walnuts or pecans are excellent choices for this recipe, adding a rich flavor and crunch. You can also experiment with almonds or hazelnuts based on your preference. Just remember to chop them coarsely to ensure even distribution throughout the cookies.
Can I make these cookies without eggs?
Absolutely! You can replace the egg with a flaxseed meal by mixing 1 tablespoon of flaxseed with 2.5 tablespoons of water and letting it sit until it thickens. Alternatively, you can use 1/4 cup of applesauce or mashed banana for moisture. Both options will keep the cookies soft and delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).