1 cup brown sugar
1/2 cup butter
3/4 cup water
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/3 cups quick-to-spread on prepared cookie sheets
1 1/3 cups rolled oats
2 eggs
2 1/4 cups rolled oats
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, cream together the brown sugar and butter. Stir in 1/2 cup water, separated, until smooth. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the powdered sugar, cinnamon, and 1 1/3 Cup of moist oats. Add the eggs and butter, mix until well blended.
Add the flour mixture alternately with the oats to make a smooth dough. On a lightly floured surface, roll out the dough to 1/8 inch thick. Divide dough into two even portions. Roll them into walnut sized balls, filling each 2/3 full with a cookie.
Starting with a long straight piece of dough, place candies 1 inch apart onto the prepared cookie sheet. Sprinkle tops with 1/2 teaspoon vanilla. Cover the cookies with waxed paper and let the cookies set up at room temperature for 5 minutes.
Remove from cookie sheets to cool on wire racks. Over a bar of knife, cut into thin strips or pecans the color of your choice. When done, serve warm with some butter, milk or cream.
I'm David Graeber, self taught, Arduino hacker, Microsoft fan, father of two daughters ages 2 and 6, perfect recipe! My family went line-by-line trying to find the right amount of cookie dough. I gave them 24 cookies and they said, "Are there enough?" I said "No" and ended up with "Just shy of 100g". Everything was perfectly cooked, tested and salted.
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