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Crisp Oatmeal Cookies

Author/Submitted by: Blue Ribbon Cookies ISBN 0-312-01739-1
Servings: 50
Categories: Cookies / Desserts

1  cup  shortening
1  cup  brown sugar
1  cup  granulated sugar
2  whole  eggs
1  teaspoon  vanilla extract
1 1/2  cups  flour
1  teaspoon  baking soda
1  teaspoon  salt
3  cups  quick-cooking oats
1/2  cup  chopped nuts

1. Cream together the shortening and sugars. Beat in the eggs and vanilla. 2. Sift together the flour, soda, and salt, then stir it into the creamed mixture. 3. Stir in the oatmeal, 1/2 cup a time, mixing thoroughly after each addition. Add the nuts after the last addition of oatmeal. 4. Divide the dough in half and roll out each portion into a long log about 2 inches in diameter. Wrap and chill each log for several hours in the refrigerator. 5. Slice the dough into disks, about 1/8 to 1/4 inch thick and place on a greased baking sheet. Be sure to leave room for the cookies to spread as they cook. 6. Bake in a pre-heated 350 F oven for 10-15 minutes, or until lightly browned. Remove from the sheet to cool.

You'll get 4-5 dozen cookies depending on how thick you slice them. This recipe was entered in the Polk County fair by Susan Peterson, St. Croix Falls, WI ------------------------------

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