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3/4 cup butter or margarine
Cream butter/margarine and sugars. Add water and vanilla. Blend.
Combine baking soda, oatmeal and flour. Mix well. Add to above ingredients.
Drop from tablespoon. Actually, today I measured each cookie in a 1-tbsp. measuring spoon. Drop on cookie [sheet] about 2" apart. Bake at 350°F for 12 to 15 minutes.
Using the non-transfat "spred" took an extra two minutes. I baked them for 17 minutes.
Poster's Notes:
I copied Aunt Jeanne's recipe as she gave it to me which left out instructions. I made them today so I could give more detailed instructions. I also used a vegan "buttery spread" with no transfats.
Posted by Marilyn Jacobs
Nutritional Info Per Serving: N/A
1 cup brown sugar
1/2 cup sugar
1/4 cup water
1/2 tsp baking soda
1 tsp vanilla
3 cups oatmeal
1 cup flour
Aunt Jeanne was so pleased that these didn't have cholesterol=raising eggs. At the time it was thought that using margarine was safe-before we knew about transfats. Hopefully the 3 cups of oatmeal will balance the 3/4 cup butter/margarine! And they are delicious.