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  Added: Apr 10, 2006  •  Visited (2551)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe (4)  •  Write review  •  Not rated Rate this recipe
 
Oatmeal Cookies
What You Need:
  • ˝ pound butter, softened
  • 1 cup granulated sugar
  • 1 cup datk brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1˝ cups unsifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick-cooking oatmeal
  • ˝ cup finely chopped walnuts

  • How To Cook:
    1. In a deep bowl, cream the butter and the granulated and dark brown sugar together by beating and mashing them against the sides of the bowl with the back of a large spoon until the mixture is light and fluffy.

    2. Beat in the eggs, one at a time, and add the vanilla extract. Combine the flour, baking soda and salt in a sifter and sift them together directly into the bowl.

    3. Stir vigorously until the batter is smooth, then mix in the oatmeal by the cupful. Stir in the walnuts. Divide the dough in half and, on a lightly floured surface, roll each half into a cylinder about 2 inches in diameter and 14 to 15 inches long. Wrap the cylinders in wax paper and refrigerate for at least 12 hours or overnight.

    4. Preheat the oven to 350. With a sharp knife, cut the cylinders of dough crosswise into rounds about 1/3 inch thick. Arrange the rounds 1 inch apart on ungreased baking sheets and bake in the middle of the oven for 8 to 10 minutes, or until cookies are delicately browned and firm to the touch.

    5. Transfer them to wire racks and cool them to room temperature before serving. In tightly covered jars or tins, the oatmeal cookies can safely be kept for 2 or 3 weeks.
     
    Serving Size: about 7 - 8 dozen 2-inch cookies
     This recipe is also available in:
    Cuisine » Americas » United States
    Main Ingredient » Grains & Cereals » Oatmeal
    Main Ingredient » Grains & Cereals » Flour
    Main Ingredient » Condiments » Vanilla
    Dish » Cookies

     





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