Oatmeal Cookie Crackers

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4.7 of 5 (3)

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

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!

Minutes to Prepare: 60

Minutes to Cook: 10

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.