Prep 10 mins
Cook 10 mins
Keep rolls of cookie dough in the refrigerator or freezer. These could be great for OAMC. The recipe calls for quick cooking oats, but I used the long cooking ones that I have on hand. Time does not include chill time for dough. source: Farm Journal Country Cookbook
- 1 1⁄2 cups sifted flour
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons salt
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar, firmly packed
- 2 eggs, well beaten
- 1 teaspoon vanilla
- 3 cups quick-cooking rolled oats
- Sift together flour, soda, and salt.
- Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
- Blend together dry ingredients and shortening mixture.
- Add oats.
- Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
- May be frozen at this point.
- Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
- Cool on racks.
These are very good! I made exactly as written (with quick oats), except I did use a tablespoon of vanilla. I needed 1 dozen cookies right then, so I rolled the dough into walnut sized balls and baked on parchment at 350 degrees for about 10 minutes. The cookies were a nice combination of chewy and crispy. I froze the remainder of the dough in rolls and will update when I bake another batch. Julia, thank you for the posting! Farm Journal recipes are very reliable and I'm always to have a new one to try!