"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Buttery Oatmeal Cookies Recipe

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This recipe for Buttery Oatmeal Cookies, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Woods Calder
Added: Saturday, July 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 c. quick-cooking rolled oats
3/4 c. sugar
3/4 c. flour
1/2 tsp. baking powder
3/4 c. (1 1/2 cubes) butter, melted
1/4 c. light-colored corn syrup
1/4 c. whipping cream
1 1/2 c. semi-sweet chocolate pieces
3 tsp. shortening

Directions:
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with foil. In a large bowl combine oats, sugar, flour, and baking powder. Set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. Drop dough by rounded teaspoons 3 inches apart on foil lined cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown on edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off of the foil to remove. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate. Place on waxed paper to cool until chocolate is set.

Number Of Servings:
Number Of Servings:
40

 

 

 

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