Morning Crispies Recipes

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OATMEAL CRISPIES



Oatmeal Crispies image

My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better! -Karen Henson, St. Louis, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5-1/2 dozen.

Number Of Ingredients 11

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 156 calories, Fat 7g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 116mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

MORNING CRISPIES



Morning Crispies image

Number Of Ingredients 11

1 (1/4-ounce) package active dry yeast
1/2 cup warm water (110° - 115°)
1 cup warm milk (110° - 115°)
2 cups sugar, divided
1/2 cup vegetable oil
1-1/4 teaspoons salt
2 eggs
1-1/2 teaspoons lemon extract
5-1/2 to 6 cups all-purpose flour
6 tablespoons butter or margarine, softened, divided
1 tablespoon ground cinnamon

Steps:

  • In a large mixing bowl, dissolve yeast in water let stand for 5 minutes. Add milk, 1/2 cup sugar, oil, salt, eggs, extract and 2 cups flour beat well. Add enough remaining flour to make a soft dough. Turn onto a floured board knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down. On a floured surface, roll out to a large rectangle 1/4 in. thick. Spread with 2 tablespoons butter and sprinkle with 1/3 cup of the remaining sugar. Fold dough in half lengthwise roll out to 1/4-in. thickness. Spread with 2 tablespoons butter and sprinkle with 1/3 cup sugar. Fold in half widthwise roll to 1/4-in. thickness. Spread with remaining butter and sprinkle with 1/3 cup sugar. Fold in half lengthwise roll out to an 18-in. x 10-in. rectangle. Combine the cinnamon and remaining sugar sprinkle half over the dough to within 1/4 in. of all edges. Starting with the shorter side, roll up tightly and pinch to seal. Cut into 1/2-in. slices and place on greased baking sheets (four to six slices per sheet). Cover with waxed paper and flatten with palm of hand. Sprinkle with remaining cinnamon-sugar. Let stand for 30 minutes. Bake at 400° for 12-15 minutes. Remove from baking sheets immediately.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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