"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Crisp Oatmeal Cookies, by Sharon MacKinnon, is from The LSPC Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup brown sugar 1 cup white sugar 1 cup shortening 2 eggs 1 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 1 1/2 cups flour 3 cups quick oats 1 cup nuts (optional)
Cream shortening and sugar; add eggs, salt and vanilla. Mix together baking soda and flour; add flour mixture, quick oats and nuts to the creamed mixture. Form into long rolls and place in refrigerator overnite. Bake at 400º for 8-10 minutes.
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