Crisp Oatmeal Cookies Recipe
Ingredients
| Shortening | 1 Cup (16 tbs) (butter or margarine) | |
| Brown sugar | 1 Cup (16 tbs), firmly packed | |
| Eggs | 2 Small, beaten | |
| All purpose flour | 2 Cup (32 tbs) | |
| Baking soda | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Rolled oats | 2 Cup (32 tbs) | |
| Vanilla extract | 1 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 4274 Calories from Fat 2007
% Daily Value*
Total Fat 227 g349.9%
Saturated Fat 55.7 g278.7%
Trans Fat 27 g
Cholesterol 321.4 mg107.1%
Sodium 2457.1 mg102.4%
Total Carbohydrates 506 g168.8%
Dietary Fiber 24.6 g98.4%
Sugars 205.5 g
Protein 60 g120.8%
Vitamin A 7.4% Vitamin C
Calcium 15.2% Iron 112.7%
*Based on a 2000 Calorie diet
Directions
Beat in eggs.
Sift together flour, baking soda and salt; add to egg mixture.
Stir in oats and vanilla; blend well.
Chill.
Divide dough into sections for easy handling, and roll out very thin on floured pastry cloth.
Cut with 2 1/2-inch floured cookie cutter, and place on lightly greased sheet.
Bake at 375 °F. 6â€â€8 minutes.
Cooled baked cookies can be put together in sandwich fashion with jam or date fillings.
Makes 6 dozen single cookies.
Chef
