Oatmeal Lacies 1930
Yield
3 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
sugar
|
|
| ¼ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
rolled oats
* see note |
|
| 2 | teaspoons |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
rolled oats
* see note |
|
| 1E+1 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
Directions
- Oats--either kind, quick or regular but not the instant type.
Cream sugar and shortening well, Add eggs one at a time.
Mix together rest of ingredients then add to creamed mixture.
Drop by teaspoons 2 to 3 inches apart on a well greased cookie sheet.
Back at 375℉ (190℃) for 10 minutes.
These will puff up and then spread while baking.
Remove from cookie sheet immediatly when taking from oven .
These will be real soft but will get hard as they sit.
