Best Cookies: Oatmeal Crispies

By Donna Monday


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