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Oatmeal Crisps (Pat's Crispy Oatmeal Cookies)

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  • 3/4 c Margarine; softened
  • 3/4 c Light brown sugar
  • 1/2 c Sugar
  • 1 lg Egg
  • 1/2 ts Vanilla
  • 1/4 ts Salt
  • 3/4 c All-purpose flour
  • 1 1/4 c Quick-cooking oats
  • 1/2 c Chopped nuts (optional) - finely chopped
  • 1/2 c Raisins, seedless (optional) - moist


Recipe by: Woman's Day (19xx) Preparation Time: 0:12 Cream butter and sugars until fluffy with electric mixer. Beat in egg, vanilla and salt.
By hand, stir in flour, a 1/4 cup at a time. Stir in oats. (Add nuts and/o raisins now.)
Crop by rounded teaspoons about 2 inches apart. They will spread. But if you want them thinner still, flatten each one with a glass bottom that's been coated in granulated sugar.
Bake at 350. About 12 minutes (not too dry!) but browned. Cool on wire rack. Yield: 3-4 dozen
If raisins are dry, they will draw moisture from batter as they bake. So use real fresh or plumb them with a little boiling water; drain.