Market Mystery Cookies
Trans-fat Free, High Fiber, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 | cup |
brown sugar
dark, packed |
*
|
| 1 ¼ | cups |
rolled oats
old fashioned |
|
| 2 | tablespoons |
rolled oats
old fashioned |
|
| 1 | large |
eggs
lightly beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 237 | ml |
brown sugar
dark, packed |
*
|
| 296 | ml |
rolled oats
old fashioned |
|
| 3E+1 | ml |
rolled oats
old fashioned |
|
| 1 | large |
eggs
lightly beaten |
|
| 5 | ml |
vanilla extract
|
|
Directions
Melt butter in top of double boiler over simmmering water.
Stir in sugar until lump-free and smooth, stir in oatmeal, then egg.
Cook dough uncovered, 1 hour over bareluy simmering water, stirring occasionally.
Remove top of double boiler from heat, add vanilla and let dough stand at room temperature 1 hour, to firm.
( dough is quite runny when hot. ) Preheat oven to 350℉ (180℃) . Cover cookie sheets with foil, set aside.
drop dough by level ¼ teaspoonful, ½ inch apart.
Bake 7 minutes or until well-browned.
Cool to lukewarm, when cookies will peel away from foil.
Store in tightly covered container, with padlock, if desired.
