Name: Crunchy Oat Cookies
Yield: Makes 3 dozen
Ingredients: 2/3 cup solid vegetable shortening; 1/2 cup (1 stick) butter, room temperature; 2 cups firmly packed golden brown sugar; 1 egg; 1 teaspoon cider vinegar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 cups rolled oats; 1 1/2 cups all purpose flour; Sugar

Recipe information

Yield
Makes 3 dozen

Ingredients

2/3 cup solid vegetable shortening

1/2 cup (1 stick) butter, room temperature

2 cups firmly packed golden brown sugar

1 egg

1 teaspoon cider vinegar

1/2 teaspoon baking soda

1/2 teaspoon salt

3 cups rolled oats

1 1/2 cups all purpose flour

Sugar

Preparation

Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)

TagsCookie Dessert Oat Rice & Grains Snack Nut Free Make Ahead Baking Electric Mixer Bon Appétit

Recipe notes

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