Oatmeal Crispies

Oatmeal Crispies are one of my family's favorite cookies to bake and eat.  They are quick and easy to mix up and the dough will keep in the refrigerator for 2 weeks or more.  That way you can have delicious, fresh baked cookies right out of the oven whenever you want. The recipe calls for shortening, but you can use equal amounts of butter and shortening for a delicious butter flavor.  

Ingredients

1 c. shortening
1 c. white sugar
1 c. brown sugar
2 egg
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1 3/4 c. flour
3 c. quick-cooking oatmeal
1/2 c. nuts, chopped (Optional)
1/2 c. raisins (Optional)

Directions

Preheat oven to 350°.

Cream shortening, white sugar and brown sugar until light and fluffy.

Beat in eggs, one at a time, beating well after each addition. Mix in the vanilla.

Add the salt, baking soda, nutmeg, and cinnamon and mix well.

Gradually add the flour.   Stir in the quick-cooking oatmeal and the nuts.

Drop by tablespoonfuls about 2-inches apart onto ungreased cookie sheets. Flatten lightly with a fork like you do with peanut butter cookies. 

Bake for 10-12 minutes, or until lightly browned. Allow to cool a couple of minutes before removing to finish cooling on wire racks.