Oatmeal Cookie Crackers Recipe
Ingredients
| 1/2 cup Land O' Lakes Butter | ||
| Sugar | 1 Cup (16 tbs) | |
| Soda | 1 Teaspoon | |
| Hot water | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 2 cups quick-cooking rolled oats | ||
| 2 to 2 1/2 cups Pillsbury's Best | ||
| Regular Flour | ||
| Salt | To Taste | |
Directions
Cream butter.
Gradually add sugar; continue creaming until light and fluffy.
Dissolve soda in hot water; add to creamed mixture.
Blend in salt and rolled oats.
Add flour gradually to form a stiff dough; mix thoroughly.
Divide into 4 parts.
Shape into squares; flatten to 1/2 inch thickness.
Roll out 1 part on floured surface to a 16x8-inch rectangle.
Sprinkle with salt; roll in lightly.
Cut into 2-inch squares, diamonds or triangles.
Place on greased cookie sheets.
Bake at 350° for 7 to 10 minutes until delicately browned.
Gradually add sugar; continue creaming until light and fluffy.
Dissolve soda in hot water; add to creamed mixture.
Blend in salt and rolled oats.
Add flour gradually to form a stiff dough; mix thoroughly.
Divide into 4 parts.
Shape into squares; flatten to 1/2 inch thickness.
Roll out 1 part on floured surface to a 16x8-inch rectangle.
Sprinkle with salt; roll in lightly.
Cut into 2-inch squares, diamonds or triangles.
Place on greased cookie sheets.
Bake at 350° for 7 to 10 minutes until delicately browned.
Chef
