These oatmeal crispies have a family reputation of my father and his sisters as children and teenagers sneaking into fridge and eating the dough. When my grandma was ready to cook the cookies she would find there was not much cookie dough left. After making the dough, I decided I would taste it just to see what all the hype was about the legend of the cookie dough. I can now say I understand why they ate the dough, it was really good! After cooking the dough I called my father up to ask him of they were suppose to be crunchy, and not soft. Because I had followed the recipe I was unsure if I'd done something wrong. Yep they are called oatmeal crispies because they are dunking cookie. Because I drink almond milk I wondered how they would taste... These cookies are so good! All around these cookies were a fun and easy treat, to take down memory lane with my father and aunts. Thanks for the stories y'all.
Oatmeal crispies refrigerator cookies
1 cup of shortening 1 tsp salt
1 cup of brown sugar 1 tsp soda
1 cup of granulated sugar 3 cups of oatmeal
2 beaten eggs. 1/2 cup of chopped walnuts
1 tsp of vanilla extract
1 1/2 cups of flour
Cream shortening and sugars together. Add eggs and vanilla, beat well. Add sifted dry ingredients. Add oatmeal and chopped walnuts; mix well. Shape in a log roll. Wrap in waxes paper and chill overnight. Slice 1/4 inch thick; bake on ungreased cookie sheet on 350 degrees for 10 minutes. Makes 3 dozen cookies.
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