by:
Donna Monday
These crisp, light, crisp cookies are perfect with a cup of coffee or tea.
Oatmeal Crispies
1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups raw
quick-cooking oats
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Directions
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 kitchen appliance
to 350 degrees.
Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto unlubricated
cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; move out from cookie sheets.
