GETTING READY FOR THE DAY!
Coolers are filled and packed with ice, the golf cart the kids rent is loaded up.
AND THIS IS HOW LUNCH IS PREPARED.
There is something for everyone.
And a few oatmeal cookies, too.
OATMEAL COOKIES – JUST SLICE AND BAKE
This is a favorite recipe because I can make large batches, just roll into logs
and then keep frozen until ready to slice, bake and serve. Plus, it’s a time saver
to always have cookie dough on hand.
1 CUP SHORTENING* | 1 ½ CUPS FLOUR |
½ CUP DARK BROWN SUGAR | 1 TSP SALT |
½ CUP LIGHT BROWN SUGAR | 1 TSP BAKING SODA |
1 CUP SUGAR | 3 CUPS OATMEAL |
½ CUP PECANS or WALNUTS – chopped, toasted | 2 EGGS – beaten ½ TSP VANILLA – or to taste |
In a large mixing bowl, cream shortening and sugars.
In a separate bowl, mix eggs and vanilla together and the add to sugar mixture. Mix well with a spoon. Add oatmeal and nuts and stir until well mixed.
Form dough into long rolls. Wrap in saran wrap and chill or freeze
When ready to bake, preheat oven to 375º.
Slice dough into ¼-inch slices. Bake on a ungreased cookie sheet for 10 to 13 minutes.
Cool for 1 minute before transferring to wire racks to cool.
These freeze well.
NOTE: I use Crisco in this recipe for the shortening.
BUON MANGIATA!
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