These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.
Oatmeal
1 cup firmly packed brown sugar
½ cup butter, softened
½ cup shortening
2 eggs
1 teaspoon vanilla
2 cups quick cooking oats, uncooked:
1 ½ cup all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
Addresses
Combine sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well blended. Reduced to low speed; Add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.
Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2-3 hours).
Heat oven to 350 degrees.
Cut logs ¼ - inches with a sharp knife. Place slices 1 inch apart on cookie without greasing. Bake for 12-15 minutes or until lightly browned. Let stand for 1 to 2 minutes; Remove cookie sheets.
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