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Buttery Oatmeal Crisps Recipe

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This recipe for Buttery Oatmeal Crisps, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Petra Barone
Added: Monday, May 29, 2006


1 3/4c. quick-cooking rolled oats
3/4c. sugar
3/4c. all-purpose flour
1/2 tsp. baking powder
3/4c. butter, melted
1/4c. light-colored corn syrup
1/4c. whipping cream
1 1/2c. semisweet chocolate pieces
3T. shortening

Preheat oven to 350 degrees. Line cookie sheet with foil; set aside.
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.
For each cookie, drop dough by rounded teaspoons 3" apart onto the prepared cookie sheet. Bake 10-12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.
In a small heavy saucepan, heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into the chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.




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