Sift flour with baking powder and salt. Cream butter and gradually add sugars, vanilla and oats. Add sifted mixture to make a stiff dough. Turn onto floured board and knead dough lightly to blend thoroughly. Pat or roll into 9x12-inch rectangle and cut into 1-1/2-inch squares. Bake at 350°F for about 20-25 minutes until golden.
Author's Comments
Another recipe from an old 1960's cookbook. I've been making these a couple times a year for 40 years. They are crispy and butter flavoured and so good. Use quick cooking oats. I use the dough hook to mix when it gets too hard for the K beater. Instead of rolling out I find it easier to pat into a 9"x 13" cookie sheet with 1/2" in sides. I use parchment paper. Score into about 1 1/2" pieces and bake. When baked cut along score lines and you have nice square cut cookies.
Instructions
Sift flour with baking powder and salt. Cream butter and gradually add sugars, vanilla and oats. Add sifted mixture to make a stiff dough. Turn onto floured board and knead dough lightly to blend thoroughly. Pat or roll into 9x12-inch rectangle and cut into 1-1/2-inch squares. Bake at 350°F for about 20-25 minutes until golden.
Author's Comments
Another recipe from an old 1960's cookbook. I've been making these a couple times a year for 40 years. They are crispy and butter flavoured and so good. Use quick cooking oats. I use the dough hook to mix when it gets too hard for the K beater. Instead of rolling out I find it easier to pat into a 9"x 13" cookie sheet with 1/2" in sides. I use parchment paper. Score into about 1 1/2" pieces and bake. When baked cut along score lines and you have nice square cut cookies.