Oatmeal Crisps
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
milk
|
|
| 1 | teaspoon |
lemon juice
or vinegar |
|
| 1 ½ | cups |
brown sugar
firmly packed |
*
|
| ¾ | cup |
vegetable shortening
melted |
*
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 3 | cups |
rolled oats
old fashioned or quick, uncooked |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
milk
|
|
| 5 | ml |
lemon juice
or vinegar |
|
| 355 | ml |
brown sugar
firmly packed |
*
|
| 177 | ml |
vegetable shortening
melted |
*
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
rolled oats
old fashioned or quick, uncooked |
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
Directions
Heat oven to 375℉ (190℃). Grease cookie sheet(s).
Pour milk into a large bowl.
Stir in lemon juice, then the sugar, melted shortening, salt and vanilla.
Add remaining ingredients and stir until blended.
Form rounded teaspoonfuls into 1-inch balls.
Place 3-inches apart on prepared cookie sheet(s).
Dip the bottom of a large drinking glass in water and use it to press each ball to ⅛ inch thickness.
Bake 8 to 10 minutes until set and lightly browned.
Cool on cookie sheet(s) on wire rack 45 to 60 seconds, just until firm enough to handle, then remove to wire rack to cool completely.
For a fancy cookie, drizzle with melted chocolate.
