1 1/2 c Sifted all-purpose flour
1/2 ts Salt
1 ts Baking soda
1 c Butter or margarine;
-softened
1 c Granulated sugar
1 c Light brown sugar; firmly
-packed
2 Eggs; slightly beaten
1 ts Vanilla extract
3 c Quick-cooking rolled oats
1/2 c Chopped nuts
1/2 c Chopped candied cherries
-(optional)
1/2 c Flaked coconut (optional)
1/2 c Dark seedless raisins
-(optional)
1/2 c Quick-cooking rolled oats
Sift together flour, salt and baking soda. Work butter in a bowl until
creamy. Add granulated sugar and brown sugar and beat until light and
fluffy. Add eggs and vanilla and beat well. Gradually add sifted dry
ingredients to butter mixture and mix until smooth. Stir in the 3 cups
rolled oats, nuts and optional ingredients, if desired. Shape dough into a
roll about 1-1/2 inches in diameter and roll it in the 1/2 cup oats. Wrap
roll tightly in waxed paper and chill overnight or longer. Heat oven to 350
degrees. Cut chilled dough into 1/4-inch slices and place slices about 2
inches apart on ungreased cookie sheets. Bake 10-12 minutes, or until
lightly browned. Cool cookies slightly and remove to wire cake racks. Makes
7-8 dozen cookies.
FROM JANE CONN,
REDBOOK, DEC 1972, “THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK”
From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,
Yields
84 Servings
