“These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook.”
READY IN:
1hr 45mins
SERVES:
24
YIELD:
4 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl cream the butter and add sugars, beating until fluffy.
  2. Blend egg into creamed mixture.
  3. Sift together into the creamed mixture the flour, soda, and cinnamon.
  4. Blend in the oats, nuts and vanilla.
  5. Chill dough 1 hour or more.
  6. Preheat oven to 350. Grease cookie sheets.
  7. Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
  8. Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
  9. Bake for 10-12 minutes, until lightly browned.
  10. Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.

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