Oatmeal Wedges Recipe
Ingredients
| Butter margarine | 1/2 Cup (16 tbs), softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Water | 3 Tablespoon | |
| Vanilla | 1 Teaspoon | |
| Pillsbury | 1 Cup (16 tbs) | |
| All Purpose or Unbleached | ||
| Flour | ||
| Baking soda | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups quick-cooking rolled oats | ||
| Walnuts | 1 Cup (16 tbs), finely chopped | |
| Water | ||
| Sugar | 4 Teaspoon | |
Directions
Heat oven to 425°F.
In large bowl, beat margarine and 1/2 cup sugar until light and fluffy.
Add 3 tablespoons water and vanilla; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda and salt.
Add rolled oats and walnuts; mix to form a stiff dough.
Divide dough into four parts.
Shape each part into a smooth round ball.
On ungreased cookie sheets, press or roll each ball of dough into 14-inch thick circle.
With knife, score each into 8 wedges; leave wedges in place.
Prick each wedge 3 times with fork.
Brush with water and sprinkle each round with 1 teaspoon sugar.
Bake at 425°F for 6 to 11 minutes or until light golden brown.
With sharp knife, cut wedges apart while hot.
In large bowl, beat margarine and 1/2 cup sugar until light and fluffy.
Add 3 tablespoons water and vanilla; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda and salt.
Add rolled oats and walnuts; mix to form a stiff dough.
Divide dough into four parts.
Shape each part into a smooth round ball.
On ungreased cookie sheets, press or roll each ball of dough into 14-inch thick circle.
With knife, score each into 8 wedges; leave wedges in place.
Prick each wedge 3 times with fork.
Brush with water and sprinkle each round with 1 teaspoon sugar.
Bake at 425°F for 6 to 11 minutes or until light golden brown.
With sharp knife, cut wedges apart while hot.
Chef
