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Muffin Pan Crispies

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  Soft butter/Margarine 1⁄2 Cup (8 tbs)
  Packed light brown sugar 2⁄3 Cup (10.67 tbs)
  Salt 1⁄4 Teaspoon
  Double acting baking powder 1⁄2 Teaspoon
  Vanilla extract 1 Teaspoon
  Rolled oats 1 1⁄2 Cup (24 tbs), uncooked
  Milk 1 Tablespoon
  Hot water 1⁄4 Cup (4 tbs)
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1 Dash

Make 1 hour before serving:
1. Start heating oven to 350°F.
2. In medium bowl, with mixer at medium speed, mix 1/4 cup butter or margarine with 1/3 cup light-brown sugar, salt, baking powder, and vanilla extract until mixture is smooth. Stir in rolled oats, then milk; mix until well blended.
3. Into each of 12 ungreased muffin-pan cups, measuring 2 inches across bottom, lightly pile about 1 1/2 tablespoonfuls of rolled-oats mixture; with fork, very gently level off top of each.
4. Bake 15 minutes.
5. Meanwhile, in saucepan, melt 1/4 cup butter; stir in 1/3 cup brown sugar, hot water, cinnamon, and nutmeg. Heat about 2 minutes, stirring constantly.
6. At end of 15 minutes baking, remove cookies from oven and spoon about 1 1/2 teaspoons butter-brown sugar sauce over each. Return to oven for 15 minutes.
7. With thin-bladed spatula, very carefully loosen edges of each cookie from pan all around, pressing gently toward center. Cool 5 minutes, then gradually remove from pans; finish cooling on paper towels on wire rack. Store in tightly covered container; these cookies keep well. Makes 1 dozen.

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