Best Cookies: Oatmeal Crispies
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by: Donna Monday
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| These crisp, light, crunchy cookies are perfect with a cup of coffee or tea. Oatmeal Crispies 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 Directions 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. |
Last modified onSubota, 21 Rujan 2013 10:37