Saturday, October 20, 2007

Oatmeal Crisps

I got this recipe from Kathy's mom, Ama B, but if you like oatmeal cookies, these are as good as it gets. The nice thing is you can shape the cookie dough into rolls and wrap and freeze and then slice off a few cookies at a time for baking. In my house, they still don't last very long. More than one person has referred to these as "the best oatmeal cookies"

Makes 5 dozen cookies
1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 tsp vanilla
1 1/2 cups sifted all purpose flour
1 tsp. salt
1 tsp. soda
3 cups quick rolled oats

Cream shortening, sugar, eggs & vanilla. Beat well. Sift flour, salt & soda and add to creamed mixture. Stir in oats by hand and mix well.
Form dough into 2 rolls about 1 or 1 1/2 inch in diameter. (Mine always look a little more oval than round ). Chill thoroughly and slice into 1/4 inch thick slices and bake on ungreased baking sheet at 350 degrees for about 10 minutes. [You can also drop by small spoonfuls directly onto baking sheet if you are in a hurry, they are not quite as crisp but they are still very good.] [As I said above, you can wrap the rolls in wax paper and then in heavy duty foil and store in freezer for several weeks and can then slice and bake as needed. It doesn't take long for the dough to get soft enough to slice]

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