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Title: Crunchy Oatmeal Cookies
Categories: Biscuit Cookie
Yield: 1 Servings
| 3 | c | Uncooked Quick Oats |
| 1 | c | All-purpose flour |
| 1 | ts | Baking soda |
| 1/2 | ts | Salt (optional) |
| 1 | c | Packed brown sugar |
| 1/2 | c | White granulated sugar |
| 3/4 | c | Shortening |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 1/4 | c | Molasses |
raisins, nuts, chocolate chips, birdseed, etc.
Preheat oven to 350 F
Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses. Mix in dry ingredients until mixed. Add "extras" -- raisins, nuts, chips, etc. (I like pecans and chocolate chips). Roll tablespoons of the batter into little balls (the molasses will make a mess out of your hands -- I have to wash them a few times) about 3/4" or 1" in diameter; place on a greased cookie sheet. Press them down with your fingers to flatten them, and put them in the oven for 11-13 minutes. If you bake them at a bit lower than 350 you can do it longer and they get more crispy. Remove from oven and let sit for a minute or two so they don't fall apart when you cool them on a wire rack.
Enjoy!
Gary L Hewitt glhewitt@phoenix.princeton.edu From:
"Wendy Lockman" previous next