Prep 10 mins
Cook 12 mins
Great lunchbox cookies, from Canadian Diabetes Association.
- 1⁄3 cup butter
- 1⁄3 cup lightly packed brown sugar
- 1⁄4 cup water
- 1 cup all-purpose flour
- 1 cup quick-cooking rolled oats
- 1 teaspoon cinnamon
- 1⁄2 teaspoon baking soda
- Cream butter and sugar to gether until light and fluffy.
- Beat in water.
- Combine flour, oats, cinnamon and baking soda.
- STir into creamed mixture.
- Roll out 1/8 inch thick on a lightly floured surfaace.
- Cut into 2 1/2 inch circles.
- Place on lightly greased baking sheet.
- Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
- Remove from pan.
- Do not under cook these cookies, they should be crisp.
- Cool and store in covered container.
- They freeze well in a covered container.
I usually follow a recipe exactly first time around, and I am glad I did, these were terrific. Not too sweet, nice and crunchy. Will be making these on a regular basis.
Mmmmmm, Dorothy, these are soooooooooo good! I used salted butter, and was hoping it wouldn't ruin the recipe, but it turned out great! I didn't change a thing, but had to bake for 20 minutes in my notoriously slow oven. A tip: Remove these from the cookie sheet onto the cooling rack quickly. Once they start to cool on the sheet, they tend to get stuck to it, and break when you try to pry them loose :-) My whole family loves these! According to my sister, "The cinnamon did it!"
Having a sweet tooth tonight, I was looking for a low fat cookie recipe. I love oatmeal cookies! I think I rolled these out too thick so they came out more like little bicuits than cookies, but they still tasted good. I sprinkled a bit more sugar and cinnamon on top.