“Found this cookie in "Recipes from Iowa with Love". It is a very crisp cookie that can satisfy anyone wheat allergy or no. I have used regular oats and still had an edible cookie.”
READY IN:
20mins
YIELD:
96 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Beat in egg, vanilla and salt.
  3. Add oats and blend thoroughly.
  4. Drop by 1/2 teaspoons 3 inches apart on greased cookie sheets.
  5. Flatten slightly with back of spoon.
  6. Bake at 325 for 8-10 minutes.
  7. Let cool a bit before removing from sheet.

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