La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/582/Cross-Country_Oatmeal_Cookies
Cross-Country Oatmeal Cookies
Yield: Makes about 3-1/2 dozen
Ingredients
| 3/4 |
cup |
Mazola corn Oil
|
|
|
| 1 |
cup |
firmly packed brown sugar
|
|
|
| 2 |
|
eggs
|
|
|
| 1 |
teaspoon |
vanilla
|
|
|
| 1-1/2 |
cups |
unsifted flour
|
|
|
| 1 |
cup |
quick-cooking oats
|
|
|
| 1-1/2 |
teaspoons |
baking powder
|
|
|
| 1/2 |
teaspoon |
salt
|
|
|
| 1/2 |
teaspoon |
ground cinnamon
|
|
|
| 1/2 |
cup |
coarsely chopped nuts
|
|
|
Directions:
In large bowl with a moixer at medium speed beat corn oil, sugar, eggs and vanilla until thick. add flour, oats, baking powder, salt and cinnamon. Beat at low speed until blended. Stir in nuts. Drop by level tablespoonfuls 2 inches apart on greased cookie sheet. Bake in 350 F. oven 12 to 15 minutes or until browned.
Recipe compliments of Mazola.
Please note that some ingredients and brands may not be available in every store.
La Grange IGA Recipes
https://3295.awgweb.com/Recipes/Detail/582/Cross-Country_Oatmeal_Cookies