Try this Oatmeal Crisps Recipe for crunchy and nutritious cookies.
Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated.
Oatmeal helps lower cholesterol and boosts the immune system. You don’t have to eat oatmeal plain to enjoy its healthful benefits. Try this Oatmeal Crisps Recipe for a crunchy cookie packed with nutritional fiber. This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.
2 cups shortening
2 cups firmly packed brown sugar
2 cups granulated sugar
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon salt
6 cups old-fashioned oats
3 cups all-purpose flour
1 cup chopped nuts
6 ounces (1 cup) chocolate morsels (optional)
1. Mix together all of the ingredients. Put several large spoonfuls of dough onto a sheet of waxed paper. Chill at least overnight.
2. Preheat oven to 350° F. Bake the dough on ungreased baking sheets for about 7 minutes, or until edges just begin to lightly brown. The dough keeps for weeks rolled up in the refrigerator, and it is easy to slice and bake at any time.
Yield: 6 dozen oatmeal crisps
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