Oatmeal Cookies |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 3 dozen | 100 | ||||||||
| INGREDIENTS: | ||
| 3/4 cup butter | 3 tablespoons golden syrup | 2-2/3 cups oats |
| 1-1/4 cups all-purpose flour | 1 cup turbinado or granulated sugar | 1/2 teaspoon baking soda |
| pinch of salt | ||
| 1 | In saucepan melt butter and syrup over low heat. In large mixer bowl combine oats, flour, sugar, baking soda and salt. Add butter-syrup and beat at high speed 2 minutes. Divide dough in half. Wrap and refrigerate at least 30 minutes. |
| 2 | Preheat oven to 275 F. Grease 2 cookie sheets. On lightly floured surface roll half the dough 1/2 inch thick. With a 2-inch cookie cutter, cut out. Carfully transfer to cookie sheet. (Dough is crumbly and may tend to fall apart.) Bake 30 to 40 minutes. Cool on wire racks. Repeat with remaining dough. |