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.
CRISP OATMEAL FRUIT STRIPS
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
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.|
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
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!