Wednesday, December 14, 2005
Oatmeal Crisps
Makes 25
Preheat oven to 350. Line two baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, mix 8 tablespoons softened butter, 6 tablespoons sugar, 4 tablespoons all-purpose flour, 2 teaspoons vanilla extract and 1/2 teaspoon salt until smooth. Mix in 2/3 x 2 (what the heck is the math here? High school math was too long ago...) cups rolled oats. Drop firmly packed teaspoons of dough 2 inches apart onto baking sheets. Bake until golden, rotating sheets halfway through, 12-15 minutes. Cool on sheet 1 minute; with a very thin spatula, transfer to paper towels to cool completely.
Sweetnicks Note: Light, tasty and crispy.
Preheat oven to 350. Line two baking sheets with parchment paper or spray with non-stick spray. In a medium bowl, mix 8 tablespoons softened butter, 6 tablespoons sugar, 4 tablespoons all-purpose flour, 2 teaspoons vanilla extract and 1/2 teaspoon salt until smooth. Mix in 2/3 x 2 (what the heck is the math here? High school math was too long ago...) cups rolled oats. Drop firmly packed teaspoons of dough 2 inches apart onto baking sheets. Bake until golden, rotating sheets halfway through, 12-15 minutes. Cool on sheet 1 minute; with a very thin spatula, transfer to paper towels to cool completely.
Sweetnicks Note: Light, tasty and crispy.
link | posted at 10:17 AM
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