Butterscotch-Oatmeal Crinkles
From The Big Book Of Cookies.
Source and licence
From The Big Book Of Cookies, printed page 8, digitised by the Internet Archive: https://archive.org/details/The_Big_Book_Of_Cookies
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1/2 cup butter
- 2 cups old-fashioned
- 1/2 cup granulated
- 2 eggs
Method
- 2 cups packed brown sugar 1/2 cup butter or margarine — softened 1/2 cup shortening 1 teaspoon vanilla 2 eggs 2 1/4 cups all-purpose flour 2 cups old-fashioned or quick-cooking oats 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup granulated or powdered sugar Heat oven to 350°.
- Grease cookie sheet.
- Beat brown sugar, butter, shortening, vanilla and eggs in large bowl with electric mixer on medium speed, or mix with spoon.
- Stir in flour, oats, baking powder and salt.
- Shape dough into 1-inch balls;
- roll in granulated sugar.
- Place about 2 inches apart on cookie sheet.
- Bake 10 to 12 minutes or until almost no indentation remains when touched lightly in center.
- Immediately remove from cookie sheet to wire rack.