Oatmeal crisps (pat's crispy oatmeal cookies)
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Margarine; softened |
| ¾ | cup | Light brown sugar |
| ½ | cup | Sugar |
| 1 | large | Egg |
| ½ | teaspoon | Vanilla |
| ¼ | teaspoon | Salt |
| ¾ | cup | All-purpose flour |
| 1¼ | cup | Quick-cooking oats |
| ½ | cup | Chopped nuts (optional) finely chopped |
| ½ | cup | Raisins, seedless (optional) moist |
Directions
Recipe by: Woman's Day (19xx) Preparation Time: 0:12 Cream butter and sugars until fluffy with electric mixer. Beat in egg, vanilla and salt.
By hand, stir in flour, a ¼ cup at a time. Stir in oats. (Add nuts and/o raisins now.)
Crop by rounded teaspoons about 2 inches apart. They will spread. But if you want them thinner still, flatten each one with a glass bottom that's been coated in granulated sugar.
Bake at 350. About 12 minutes (not too dry!) but browned. Cool on wire rack. Yield: 3-4 dozen
If raisins are dry, they will draw moisture from batter as they bake. So use real fresh or plumb them with a little boiling water; drain.