Friday, September 30, 2011

Crisp Oatmeal Fruit Strip Cookies

Here is one of my family's favorite cookie recipes.  It originally came from my mother-in-law who got it out of Sunset Magazine many years ago.  And to those friends and family who have waited patiently for the recipe, I apologize for taking so long to get it typed up. 


Preheat oven to 350 degrees

In a large bowl beat until creamy:
  1/2 lb. butter or margarine, softened
  1 1/2 cups of sugar
  1 egg

In a medium bowl mix:
  2 cups of flour
  2 teaspoons of baking soda
  Then stir this into the creamed mixture.

Finally add in:
  1 1/4 cups oats (quick or regular is fine)
  1 1/2 cups raisins
  1/2 cup chopped walnuts

Once the dough is mixed well, divide it into 15 equal balls. 
They should be a little larger than a golf ball.

Now it's time to roll each ball into a rope. I find it easiest to start rolling between my palms and then set it down in the pan and pinch the rest to be about 8 inches long.

After the ropes are made, flatten them down into 2 inch wide strips. Each strip is about 1/4 inch or so thick. I usually put three or four strips on a cookie sheet because they spread a little during cooking time.

Ready for the oven!

So right about now you are probably thinking why am I bothering with all this? Well once you have tasted them you will know! They are so addictive! Of course they are somewhat similar to a typical oatmeal cookie, but because they are thin and crisp, sweet and buttery...OMG, just try them!

They puff up a little while baking.
Bake at 350 degrees until golden and not crisp. I know they are called, "Crisp Oatmeal Fruit Strips", but trust me, you don't want to over cook them!
Baking time could be anywhere between 9-10 minutes depending on your oven.  Keep in mind the "golden" and watch them carefully. 

Once they are done, remove them and allow them to cool for 2 minutes.  Then cut them immediately after the two minutes.

The cookies are cut diagonally and about 3/4 inches wide for a longer cookie strip. Each flattened strip yields about
9 cookies.

 Let them cool a little longer on the sheet and then transfer with a spatula.  These are very delicate cookies so treat them gently while transferring.

They flatten back down after cooling a bit.
This recipe yields about 12 dozen cookies. 
 Store them airtight at room temperature for up to 1 week. 

 Freeze for longer storage.
 LOL...They will be gone with the blink of an eye!


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