CRUNCHY OAT COOKIES

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Crunchy Oat Cookies image

Provided by Brenda Tunstill

Categories     Cookies     Dessert     Bake     Oat     Summer     Bon Appétit     Missouri     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 3 dozen

Number Of Ingredients 10

2/3 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
2 cups firmly packed golden brown sugar
1 egg
1 teaspoon cider vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups all purpose flour
Sugar

Steps:

  • Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)

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