LITTLE ROCK — Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
More than a dozen readers responded to Rita Baldwin's request for Oatmeal Lace Cookies. The recipe Baldwin described was from the 1950s or '60s and was originally printed in the Better Homes and Gardens Cookbook.
The cookie seems to have as many variations as it has names - lace cookies, oatmeal crispies, krunchy krisps - with each version offering something slightly different.
Janice Long of Paragould shares this version from her mother, Mozelle Blanton. Long says it is a favorite of the children in her family.
Lace Cookies
1 /3 cup butter, softened 2 /3 cup brown sugar 1 /4 teaspoon salt 1 tablespoon milk 1 cup oats 1 /2 teaspoon baking powder 1 /2 cup finely chopped nuts 1 tablespoon vanilla extract
Heat oven to 350 degrees. Line cookie sheets with aluminum foil.
In a large mixing bowl cream butter, sugar and salt. Add milk and mix well. Add remaining ingredients and mix well.
Drop by teaspoon onto foillined cookie sheet. Bake 8 to 9 minutes, or just until edges are set.
Cool on cookie sheet 10 minutes, then using a spatula, remove cookies from foil. If desired, the warm cookies can be rolled into cones or other shapes.
Anna Ahlman, Margaret Curry, Carole Hughson andJack Breedlove share this version called "Oatmeal Crispies." Identical versions of the recipe appeared in 1950s editions of the Betty Crocker Cookbook, Good Housekeeping's Book of Cookies and Better Homes and Gardens Cookbook.
Oatmeal Crispies
1 cup shortening 1 cup brown sugar 1 cup granulated sugar 2 eggs, well beaten 1 teaspoon vanilla extract 1 1 /2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 3 cups quick-cooking oats 1 /2 cup chopped walnuts
In a large mixing bowl, cream shortening, brown sugar and granulated sugar. Add eggs and vanilla and beat well.
In a separate bowl, sift together flour, salt and baking soda. Add oats and nuts. Add flour mixture to sugar mixture and mix well.
Shape dough into logs, wrap in plastic and refrigerate until well chilled.
Heat oven to 350 degrees.
Cut dough into 1 /4-inch thick slices. Bake on ungreased cookie sheets at 350 degrees for 10 minutes.
Makes about 5 dozen cookies.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; e-mail:
Please include a daytime phone number.
Food, Pages 35 on 08/26/2009