Cookies: Oatmeal Crispies
These crisp, light, crunchy cookies are perfect with a cup of coffee or
- 1 cup firmly packed brown sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 cups uncooked quick-cooking oats
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
¼ teaspoon salt
Combine brown sugar, butter and shortening in large bowl. Beat at medium speed,
scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to
low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food
wrap. Refrigerate until firm (2 to 3 hours).
Heat oven to 350 degrees.
Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto
ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove
from cookie sheets.
- About The Author
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