Ingredients Jump to Instructions ↓

  1. 1/2 c Butter-flavor shortening

  2. 1 1/2 c Quick-cooking oats

  3. 2/3 c Sugar

  4. 1 tb Flour

  5. 1 Egg; lightly beaten

  6. 1 ts Vanilla

  7. 1 ts Baking powder

  8. 1/4 ts Cinnamon

Instructions Jump to Ingredients ↑

  1. Recipe by: Sue Klapper In large skillet, melt 1/4-cup shortening. Add oats. Cook and stir on medium heat, 10 minutes, or until oats are golden brown. Cool to room temperature. Preheat oven to 350~. Grease baking sheets with shortening. Coat with flour, then shake off excess flour. Place remaining shortening in medium-size microproof bowl. Microwave on medium power 1 minute. Repeat until melted. Add toasted oats, sugar, flour, egg, vanilla, baking powder and cinnamon. Stir until well-blended. Drop by level measuring tablespoonfuls 3 inches apart onto greased baking sheets. Bake 8 to 9 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove carefully to cooling racks with wide pancake turner. Source: Milwaukee Sentinel. --


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