Best Cookies: Oatmeal Crispies

 by: Donna Monday

These crisp, light, crunchy cookies are perfect with a cup of coffee or tea.

Oatmeal Crispies

• 1 cup firmly packed brown sugar

• ½ cup butter, softened

• ½ cup shortening

• 2 eggs

• 1 teaspoon vanilla

• 2 cups uncooked quick-cooking oats

• 1 ½ cup all-purpose flour

• 1 teaspoon baking soda

• ¼ teaspoon salt

Directions

Combine brown sugar, butter and shortening in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla; continue beating until well mixed. Reduced speed to low; add oats, flour, baking soda and salt. Beat, scraping bowl often, until well mixed.

Divide dough in half. Shape each half into 6-inch log. Wrap each in plastic food wrap. Refrigerate until firm (2 to 3 hours).

Heat oven to 350 degrees.

Cut logs into ¼ -inch slices with sharp knife. Place slices 1-inch apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until lightly browned. Let stand 1 to 2 minutes; remove from cookie sheets.