Cookies, Oatmeal Crispies 

Perfectly flavored sweet crispy delightful oatmeal cookies! You can use this recipe for oatmeal chocolate chip or oatmeal raisin too. And you can scoop very small for a party!

Stir in:
17 oz (4 3/4 c) rolled oats
2 c nuts (almonds or walnuts) (not so optional)

Either leave the dough, covered, on the counter for an hour or two to hydrate or refrigerate a day or two. Or scoop and refrigerate then freeze the scoops.

Bake at convection 375* on lightly oiled baking sheets about 11 minutes until medium brown and a bit crinkly looking. Allow to set on baking sheet about 3 min before removing to wire rack to cool.

*You can scoop these very small for a party.

*TO BAKE FROM FROZEN, especially very small scoops bake only on convection 300* about 15 minutes.
In bosch mixer with cookie paddles beat until light and fluffy:
2 1/2 c (5 sticks) soft but still cold unsalted butter
Gradually add:
4 c (28 oz) white sugar
1/3 c (4 oz) molasses
Beat until light and fluffy again. Then beat in:
4 eggs - one at a time
Mix in:
3 T vanilla

Measure and mix together:
22 oz (4 1/3 c) whole wheat pastry flour
1 T baking powder
1 t soda
1 t salt
1 T cinnamon ( very optional)

Add flour mixture and stir until combined, but not too much.

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