 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
|
These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook. Ingredients:
1 cup butter, softened (2 cubes) |
1 cup granulated sugar |
1/2 cup brown sugar, packed |
1 egg |
1 1/2 cups flour |
1 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 1/2 cups quick-cooking rolled oats |
3/4 cup walnuts (may be ground in a blender) or 3/4 cup pecans, ground (may be ground in a blender) |
1 teaspoon vanilla extract |
granulated sugar, for dipping |
Directions:
1. In a large bowl cream the butter and add sugars, beating until fluffy.
2. Blend egg into creamed mixture.
3. Sift together into the creamed mixture the flour, soda, and cinnamon.
4. Blend in the oats, nuts and vanilla.
5. Chill dough 1 hour or more.
6. Preheat oven to 350. Grease cookie sheets.
7. Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
8. Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
9. Bake for 10-12 minutes, until lightly browned.
10. Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.
|
|