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Buttery Oatmeal Crisps

Makes: 60 servings Yield: about 60 cookies
Prep 35 mins Bake 350° 10 mins
Buttery Oatmeal Crisps
Ingredients
  • 1 3/4  cups  quick-cooking rolled oats
  • 3/4  cup  sugar
  • 3/4  cup  all-purpose flour
  • 1/2  teaspoon  baking powder
  • 3/4  cup  butter, melted
  • 1/4  cup  light-colored corn syrup
  • 1/4  cup  whipping cream
  • 1 1/2  cups  semisweet chocolate pieces
  • 3  tablespoons  shortening
Directions

1. Preheat oven to 350 degree F. Line a cookie sheet with foil; set aside. In a large bowl combine oats, sugar, flour, and baking powder; set aside. In another bowl combine melted butter, corn syrup, and cream. Add butter mixture to oat mixture and stir until combined. For each cookie, drop dough by rounded teaspoons 3 inches apart onto the prepared cookie sheet. Bake 10 to 12 minutes or until bubbly and golden brown around the edges. Cool cookies on foil. Carefully lift edges of cookies, then peel cookies off foil.

2. In a small heavy saucepan heat chocolate pieces and shortening over low heat until melted, stirring occasionally. Dip one half of each cookie into chocolate mixture. Place on waxed paper to cool until chocolate is set. Makes about 60 cookies.

Nutrition Facts (Buttery Oatmeal Crisps)
  • Servings Per Recipe 60,
  • cal. (kcal) 79,
  • Fat, total (g) 5,
  • chol. (mg) 8,
  • sat. fat (g) 3,
  • carb. (g) 9,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 5,
  • pro. (g) 1,
  • vit. A (IU) 97,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 31,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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