Oatmeal Cookies No. 2

⁽¹⁾

If you just want to make a basic cookie, try this delicious treat that goes well with a cup of tea for breakfast.

30 minutes Prep: 20 minutes Cook: 10 minutes

42 calories per serving view nutrition facts

36 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1/2	cup	brown sugar	packed
1/2	cup	sugar
1/2	cup	vegetable shortening
1	each	egg
1	teaspoon	vanilla extract
1	tablespoon	milk
1	cup	flour, all-purpose
1/2	teaspoon	baking soda
1/2	teaspoon	baking powder
1/2	teaspoon	salt
1	cup	rolled oats	quick-cooking

Directions

Preheat oven to 350 degrees. Grease cookie sheets.

Beat the sugars, shortening, egg, vanilla extract and milk until smooth. Sift together the flour, baking soda, baking powder and salt. Add all at once to the egg mixture. Beat until smooth. Add the oats, mix well.

Drop from a teaspoon 2 inches apart onto the cookie sheets. Bake for 12 minutes, or until light brown.

Reviews

I made these and they came out wonderful.
over 7 years ago

-5

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 12g

Amount per Serving

Calories 42 10% of calories from fat

	% Daily Value*
Total Fat 0.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 42mg	2%
Total Carbohydrate 8.0g	3%
Dietary Fiber 1.0g	2%
Sugars 3.0g
Protein 1.0g	3%

Vitamin A	0%		Vitamin C	0%
Calcium	1%		Iron	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to rhubarb crisp

Last Recipes Viewed

Recipe Bite

Chili_Powder

by Laurie

General:Chili Powder is a blend of spices that usually includes ground chili peppers, oregano, cumin, and garlic powder....

Member Review

Pumpkin Cranberry Bread

I have made this Pumpkin Cranberry Bread for countless times, every time amazing feeling, this time I use more cranberries, a little sour, but still nice!

Reviewed by happyzhangbo