Crisp, egg-free oatmeal
cookies.
Different
Oatmeal Cookies
- 1 cup butter or margarine
1 cup granulated sugar
1 cup all-purpose flour
1 teaspoon baking soda
2 cups quick-cooking oats
1 teaspoon vanilla extract
- Preheat oven to 350°F
(175°C).
- In a large bowl beat together
butter and sugar until creamy.
- Sift together flour and
baking soda; gradually add to creamed mixture; beating until
blended. Fold in oats, then vanilla; stir until completely mixed.
- Form into 1-inch balls
and place on an ungreased cookie sheet. Press with a fork to
slightly flatten.
- Bake for 10 to 12 minutes.
Transfer cookies to a wire rack and let cool.
Makes 48 cookies.
