|
| PREHEAT oven to 350° F. |
| Cream margarine, sugar, and eggs together. Then add each additional ingredient. Chill the dough for a minimum of 30 minutes. Roll out and cut in your favorite shapes. Sugar. Bake for 7-10 minutes. |
| If the dough won't roll well, chill it some more. If it still won't roll well, use more flour on the table, on your hands, and on the rolling pin. More flour is almost always the answer. Do not expect to do this tidily. |
| Some shapes are better than others for oatmeal sugar cookies. The oatmeal gives the dough texture, so you don't want anything with two many small, intricate cut-outs. On the other hand, moose shapes work quite well. Stars are okay, but stars are always dangerous. The points get crispy much faster than anything else on the sheet. If you're a crispy cookie person, that might be okay for you. I'm a chewy cookie person, myself, so I try to steer clear of stars. Why are they *forbidden*? Because one day, George was walking through the kitchen and stopped to eat yet another one and he said, "These cookies should be outlawed." He has trouble resisting them as do others. And -- it is important to note that they are always better the day after they are baked. They need to mellow. |
