Crunchy oatmeal cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Uncooked Quick Oats |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt (optional) |
| 1 | cup | Packed brown sugar |
| ½ | cup | White granulated sugar |
| ¾ | cup | Shortening |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| ¼ | cup | Molasses |
| glhewitt@phoenix.princeton.edu | ||
Directions
raisins, nuts, chocolate chips, birdseed, etc.
Preheat oven to 350 F
Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses. Mix in dry ingredients until mixed. Add "extras" -- raisins, nuts, chips, etc. (I like pecans and chocolate chips). Roll tablespoons of the batter into little balls (the molasses will make a mess out of your hands -- I have to wash them a few times) about ¾" or 1" in diameter; place on a greased cookie sheet. Press them down with your fingers to flatten them, and put them in the oven for 11-13 minutes. If you bake them at a bit lower than 350 you can do it longer and they get more crispy. Remove from oven and let sit for a minute or two so they don't fall apart when you cool them on a wire rack.
Enjoy!
Gary L Hewitt