oatmeal refrigerator cookies

Categories

Cookie

Yield

72 Servings

Cream butter, brown sugar and flavoring together until fluffy. Stir in flour and oats; mix until blended. Divide dough in half. Shape each half into a roll 1-½ inches in diameter. Roll one roll in chocolate shot and the other in nuts. Wrap and refrigerate or freeze.

Cut in ¼-inch slices and place on ungreased baking sheet. Bake at 350 degrees for 12-15 minutes. Cool on baking sheet until firm before removing to cooling rack. Makes 6 dozen. (Editor's note: That's right; no eggs or baking powder!) FOOD SECTION, ARKANSAS GAZETTE, 12/29/1966

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .