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Thursday, January 01, 2009

Oatmeal Crispies



For some reason most people seem to prefer soft oatmeal cookies, many with raisins. I, on the other hand, would kill for one of these oatmeal crispies (clipped out of my ancient Better Homes and Gardens cookbook from the 60s):

Oatmeal Crispies

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
2 well-beaten eggs
1 teaspoon vanilla
1 1/2 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon soda
3 cups quick-cooking oats
1/2 cup chopped walnuts

Thoroughly cream shortening and sugars; add eggs and vanilla; beat well. Sift dry ingredients; add to creamed mixture. Add oats and nuts. Mix well. Shape in rolls, chill thoroughly (I never do). Slice 1/4 inch thick (likewise, I ignore this part; I just make them as drop cookies). Bake on ungreased cooky sheet in moderate oven (350 degrees) 10 minutes. Makes 5 dozen.

I simply CANNOT throw this recipe out. These cookies are ecstasy in round form. Good warm, cool, whatever. Eat them all in one sitting and then call me.

1 comment:

Anonymous said...

these are the best! back in the 60's, we made them every Xmas; we did roll the dough into logs wrapped in waxed paper and stored them in the freezer; then the cookies can be baked up fresh when someone drops by; now, because i'm avoiding hydrogenated fats(like shortening)i substitute vegetable oil; i also use 1/2 as much sugar---they're still great!