Oatmeal Crisps (pat’s Crispy Oatmeal Cookies)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Sweets | 42 | Servings | |
INGREDIENTS
| 3/4 | c | Margarine, softened |
| 3/4 | c | Light brown sugar |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1/2 | t | Vanilla |
| 1/4 | t | Salt |
| 3/4 | c | All-purpose flour |
| 1 1/4 | c | Quick-cooking oats |
| 1/2 | c | Chopped nuts, optional |
| finely chopped | ||
| 1/2 | c | Raisins, seedless optional |
| moist |
INSTRUCTIONS
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 1/4 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 73
Calories From Fat: 38
Total Fat: 4.4g
Cholesterol: 4.4mg
Sodium: 54mg
Potassium: 41mg
Carbohydrates: 7.7g
Fiber: <1g
Sugar: 3.7g
Protein: 1.1g