Jeweled Lace Cookies

A recipe from Rachael Ray. They have 35 calories each. They are egg-free.

• Ready In: 25 mins
• Serves: 48
• Yields: 4 dozen

Ingredients

• 1⁄3 cup brown sugar
• 1⁄4 cup corn syrup
• 4  tablespoons unsalted butter
• 1⁄2 cup rolled oats
• 1⁄4 cup flour
• 1  pinch salt
• 1⁄3 cup dried cranberries
• 1⁄2 cup  shelled pistachios, chopped

Directions

1. Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
2. Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
3. TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.