H.o. 's Oatmeal Cookies
"I guess I'm showing my age when I remember H.O. oatmeal? I don't know if that brand exists anymore, but the recipe came from the box panel and boy were they good. Nothing fancy, just pure and simple ingredients make these wonderful oatmeal cookies.
HO oats were
quick cook oats and that they were small and powdery in texture. Maybe that's why there was no flour in the recipe??? Since I use whole oats which are hard to stick together; I put my oats in the food processor and pulse a few times which breaks them down and makes a kind of flour out of them."
photo by Annie H
- Ready In:
- 25mins
- Ingredients:
- 4
- Yields:
-
2 1/2 dozen
- Serves:
- 30
ingredients
directions
- Combine all the ingredients.
- Blend thoroughly with hands until mixture holds together.
- Press dough into 1-inch balls.
- Flatten with a fork; Place on ungreased cookie sheet.
- Preheat oven to 350 degrees for 15-20 minutes or until light brown.
- (You could add raisins, or chocolate chips to fancy these up).
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Reviews
-
My Mom made these all the time and they would disappear in a flash. I think the original recipe called for stick margarine instead of butter, probably a brand that doesn't exist anymore.... I have the original recipe somewhere....! -
I came across this recipe when looking for recipes w/o flour. To make it even healthier, I baked with applesauce in place of butter, and they turned out scrumptious! -
These cookies disappeared quickly when put on the table. I didn't flatten them, they held together much better that way. -
Wonderful! I tried the recipe to the letter the first time and wasn't very pleased, so I thought I'd try them a little different:) I halved the butter and put the oats in the processor for about 30 seconds or so. (There were still large chunks along with the flour like bits) They were fantastic! I will never use another oatmel cookie recipe! Yippi! -
Super Yummy! I used margerin and forgot the vanilla (oops!) They were still AMAZING! Thanks for such an AWESOME recipe!
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Tweaks
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My Mom made these all the time and they would disappear in a flash. I think the original recipe called for stick margarine instead of butter, probably a brand that doesn't exist anymore.... I have the original recipe somewhere....!
RECIPE SUBMITTED BY
Gingerbee
United States
I'm a "newbee" to this site, but not to cooking. I love great food and to share recipes and this site is great! I don't know where the information of a "fry cook" came from, but I would consider myself anything else but that :)
A NYC girl originally, lived in London and Canada where I am now. Met lots of interesting people along life's way who taught me a great deal and enriched my life with their knowledge of cooking.
With my children now adults, the family has doubled in size and my commitment to making memories to pass down to another generation inspires me to cooking.
I find cooking a creative expression of one's personality and never tire of new challenges in the kitchen.
