1 cup (250 mL) sugar1/2 cup (125 mL) CRISCO® All-Vegetable Shortening1 (1) egg1/2 tsp (2 mL) vanilla3/4 cup (175 mL) ROBIN HOOD® Nutri™ Flour Blend1/2 tsp (2 mL) baking soda1 1/2 cups (375 mL) ROBIN HOOD® or OLD MILL® Minute Oats
1. Beat sugar, Crisco, egg, and vanilla on medium speed of electric mixer until smooth. Add remaining ingredients and stir to combine.2. Divide dough in half and form each half into an 8” (20cm) long log. Wrap in waxed or parchment paper and chill in refrigerator, at least 2 hours or overnight.3. Preheat oven to 350ºF (180ºC). Cut cookie logs into ¼” (0.5cm) slices. Place on parchment lined baking sheets. Bake in preheated oven for 10 – 12 minutes or until golden.
I made the dough, chilled it ... and then when I started to cut it, it crumbled to pieces. Blah!
Not a favorite with my family. I probably won't try this recipe again.
These slice-and-bake cookies are the perfect after-school comfort food on a cold winter’s day. They can be made ahead and stored in the fridge for up to one week, or freeze them in sealed freezer bags for up to three months.
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