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Rolled Oatmeal Cookies
by Rachel Keller

This delicious oatmeal cookie contains no eggs. You'll want to prepare extra dough ahead of time and store in the freezer for homemade cookies without the hassle.

If you prepare extra dough ahead of time and store some in the freezer, you can bake cookies as needed without having to mixing new cookies dough. (I sometimes store cookie dough in old juice cans. Cut off the other end and push out the cookie dough and slice.)

You will need the following ingredients to make these cookies:

1 cup butter or margarine

1 cup packed brown sugar

1/4 cup water

1 tsp. vanilla

3 cups oatmeal (quick-cooking)

1 1/4 cups flour

1 tsp. salt

1/4 tsp. baking soda



Preheat your oven to 375 F.

Cream the butter and sugar. Add the water and vanilla, mixing well. Combine the dry ingredients and add to the creamed mixture. Chill the dough for about 30 minutes. Shape into two 1-1/2 inch rolls and wrap tightly in waxed paper. Chill dough for 2 hours or until firm. Cut into 1/2-inch slices. Place the slices 2 inches apart on greased baking sheets and bake for 12 minutes or until lightly browned. Remove to wire racks to cool.

Yields about 3 1/2 dozen.


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