Pat's Crispy Oatmeal Cookies
Yield
1 dozenPrep
15 minCook
12 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
margarine
softened |
|
| ¾ | cup |
brown sugar, light
|
*
|
| ½ | cup |
sugar
|
|
| 1 | large |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 ¼ | cups |
oats, quick cooking
|
|
| ½ | cup |
nuts
chopped |
|
| ½ | cup |
raisins, seedless
seedless |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
margarine
softened |
|
| 177 | ml |
brown sugar, light
|
*
|
| 118 | ml |
sugar
|
|
| 1 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
all-purpose flour
|
|
| 296 | ml |
oats, quick cooking
|
|
| 118 | ml |
nuts
chopped |
|
| 118 | ml |
raisins, seedless
seedless |
|
Directions
Cream butter and sugars until fluffy with electric mixer.
Beat in egg, vanilla and salt.
By hand, stir in flour, a ¼ cup at a time.
Stir in oats.
Add nuts and/or raisins now (optional).
Crop by rounded teaspoons about 2 inches apart.
They will spread.
But if you want them thinner still, flatten each one with a glass bottom that's been coated in granulated sugar.
Bake at 350℉ (180℃).
About 12 minutes (not too dry!) but browned.
Cool on wire rack.
If raisins are dry, they will draw moisture from batter as they bake.
