RICH OAT COOKIES For Printer Friendly Version CLICK HERE

These old-fashioned oatmeal cookies are crisp and delicious. If you like raisins in your oatmeal cookies, toss a handful of raisins or dried cranberries in with the rolled oats. And yes, this is an eggless recipe.

1-1/2 cups all-purpose flour (375 mL)
1/2 tsp salt (2 mL)
1/2 cup butter, softened (125 mL)
1/2 cup shortening (125 mL)
1 cup lightly packed brown sugar (250 mL)
1 tsp baking soda (5 mL)
2 tbsp boiling water (25 mL)
1/2 tsp vanilla (2 mL)
2 cups old-fashioned, large flake rolled oats (500 mL)

Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper.

In bowl, stir together flour and salt.

In bowl of electric mixer, cream butter and shortening until light. Gradually blend in brown sugar until smooth. In small bowl, dissolve baking soda in boiling water. Add to creamed mixture along with vanilla and beat until smooth. Add flour mixture until blended, then mix in rolled oats.

Shape into small balls and place 2 inches apart on cookie sheets. Press with floured fork to flatten. Bake 10 to 14 minutes or until golden brown. Transfer to wire rack to cool. Makes about 5 dozen cookies.