3 c Uncooked Quick Oats
1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
1 c Packed brown sugar
1/2 c White granulated sugar
3/4 c Shortening
1 Egg
1 ts Vanilla extract
1/4 c Molasses
raisins, nuts, chocolate chips, birdseed, etc.
Preheat oven to 350 F
Mix dry ingredients. Cream together sugars, shortening, vanilla, molasses.
Mix in dry ingredients until mixed. Add “extras” — raisins, nuts, chips,
etc. (I like pecans and chocolate chips). Roll tablespoons of the batter
into little balls (the molasses will make a mess out of your hands — I
have to wash them a few times) about 3/4″ or 1″ in diameter; place on a
greased cookie sheet. Press them down with your fingers to flatten them,
and put them in the oven for 11-13 minutes. If you bake them at a bit lower
than 350 you can do it longer and they get more crispy. Remove from oven
and let sit for a minute or two so they don’t fall apart when you cool them
on a wire rack.
Enjoy!
Gary L Hewitt
glhewitt@phoenix.princeton.edu
From
Yields
1 Servings