Recipe 72 - Oatmeal Crisps (Icebox Cookies)
Recipe 72 - Oatmeal Crisps (Icebox Cookies)
(by Shirley McNevich)
1 cup Parkay margarine
1 cup dark brown sugar (packed)
1 cup white sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 cups Quaker Oats oatmeal
1 tsp. cinnamon
1 tsp. ground cloves
2 cups flour
In a mixer, combine margarine, brown sugar, white sugar and eggs and beat until creamy. Add flour, salt, baking soda, vanilla, cinnamon, and cloves. Beat until smooth. Stir in the Quaker oats slowly with the mixer. Split the dough into four sections. Flour your counter and put one hunk of dough on the flour. Sprinkle a little flour over the top of the dough. Using hands, roll it into a log about 2" wide. Repeat with the other three hunks of dough. Wrap each of the four dough rolls in saran wrap and place in a long cake pan with a lid and refrigerate overnight. The next day, unwrap each roll. Using a sharp knife, cut cookies 1/4" thick. Place cookies on a greased cookie sheet and bake at 350 degrees for 10-12 minutes.
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About the author
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 1. Published here with permission.
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