Monday, January 18, 2010

Rolled Oatmeal Cookies

I'm going to rename these as "Oatmeal Tea Cookies" because they aren't very sweet and make a PERFECT accompaniment to a cup of tea (and a good snack for kids). They're also a perfect cookie to let your little "helpers" help cut out. With no eggs, the texture of these cookies is similar to shortbread without being as "short," if that makes sense. They do not spread much at all while baking, so feel free to cram that baking sheet full!

From More-With-Less cookbook

  • 1 c. butter
  • 1 c. brown sugar
  • 2 c. rolled oats
  • 1 c. dry milk solids (aka powdered milk)
  • 1/2 c. water
  • 2 1/4-2 1/2 c. flour
  • 3 t. baking powder
  • 1 t. salt
Cream butter and sugar together. Add oats, dry milk, and water; beat well. Sift flour, baking powder, and salt together and add to creamed mixture. Fold in and mix well.

Divide into small portions and chill well.

When ready to roll out, clean off a nice stretch of counter top, flour well, put aprons on your kiddos, have cookie cutters ready, and get ready to roll! I roll out the dough about 1/4-inch thick and make sure it's not sticking before we cut out the shapes. Bake at 325 degrees for 10-15 minutes. Edges will brown slightly; baking time depends on size of cookies.

Makes 5-6 dozen

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