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.

Related recipes