Best Cookies: Oatmeal Crispies
Author: Donna Monday
These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.
- 1 cup firmly packed brown sugar
- ½ cup butter, softened
- ½ cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 cups uncooked quick-cooking oats
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
Combine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).
Heat oven to 350 degrees.
Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.
About the author
© Donna Monday
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