12 ounces all-purpose flour
2 teaspoons salt
2 teaspoons baking soda
1 pound shortening
1 pound granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
1 pound quick rolled oats, uncooked
8 ounces nuts, chopped
Yield: 8 dozen
1. Combine flour, salt, and soda in mixer bowl.
2. Add shortening, sugar, eggs, and vanilla to flour mixture. Mix on low speed about 5 minutes, using flat beater.
3. Add rolled oats and nuts. Mix on low speed to blend. Shape dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper and chill.
4. Cut dough into slices 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.
5. Bake at 350°F for 12-15 minutes.
Notes: For smaller cookies form into four 1 1/2-inch rolls and slice 1/8 inch thick. Yield: approximately 25 dozen.
VARIATION:
Oatmeal Coconut Crispies. Add 1 cup flaked coconut.
2 teaspoons salt
2 teaspoons baking soda
1 pound shortening
1 pound granulated sugar
1 pound brown sugar
7 ounces eggs (about 4 total)
2 teaspoons vanilla
1 pound quick rolled oats, uncooked
8 ounces nuts, chopped
Yield: 8 dozen
1. Combine flour, salt, and soda in mixer bowl.
2. Add shortening, sugar, eggs, and vanilla to flour mixture. Mix on low speed about 5 minutes, using flat beater.
3. Add rolled oats and nuts. Mix on low speed to blend. Shape dough into three 2-lb rolls, 2 inches in diameter. Wrap in waxed paper and chill.
4. Cut dough into slices 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.
5. Bake at 350°F for 12-15 minutes.
Notes: For smaller cookies form into four 1 1/2-inch rolls and slice 1/8 inch thick. Yield: approximately 25 dozen.
VARIATION:
Oatmeal Coconut Crispies. Add 1 cup flaked coconut.
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