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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 53.5
  • Total Fat: 1.8 g
  • Cholesterol: 4.1 mg
  • Sodium: 41.6 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.8 g

View full nutritional breakdown of Oatmeal Cookie Crackers calories by ingredient
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Oatmeal Cookie Crackers

Submitted by: EMILYROSE62
Oatmeal Cookie Crackers

Introduction

From the 1964 Pillsbury Bake-Off, this was one of the winning recipes. They are great! Texture and crunch with a bit of salt on top like a cracker; sweet like a cookie! From the 1964 Pillsbury Bake-Off, this was one of the winning recipes. They are great! Texture and crunch with a bit of salt on top like a cracker; sweet like a cookie!
Number of Servings: 60

Ingredients

    1/2 cup butter
    1 cup sugar
    1 tsp soda
    1/2 cup hot water
    1/4 tsp salt
    2 cups quick cooking rolled oats
    2 to 2 1/2 cups flour

Directions

Oven 350. Cream butter. Gradually add sugar; continue creaming until light and fluffy. Dissolve soda in hot water; add to creamed mixture. Blend in salt and rolled oats. Add flour gradually to form a stiff dough; mix thoroughly. Divide into 4 parts. Shape into squares; flatten to 1/2 inch thickness. Roll out 1 part on floured surface to a 16x8-inch rectangle. Sprinkle with salt; roll in lightly. Cut into 2-inch squares, diamonds or triangles with a scalloped pastry cutter. Place on greased cookie sheets. Bake at 350 for 7 to 10 minutes until delicately browned.


Makes 120 small cookies. Serving size based on 2 cookies.


Note: Sugar, seseme seed, poppy seed or caraway seed may be substituted for salt.


Number of Servings: 60

Recipe submitted by SparkPeople user EMILYROSE62.






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