Back to School Breakfast Cookies

• Refrigerated

  • 1 Egg, large

• Breakfast Foods

  • 1 1/2 cups Rolled oats

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 3/4 cups Flour
  • 1/4 tsp Salt
  • 1/2 cup Shortening
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

Found on theviewfromgreatisland.com

Directions

• set oven to 350F
• Cream the shortening with the sugars until smooth. Beat in the egg and vanilla.
• Whisk the dry ingredients together. Slowly add the dry ingredients to the wet, mixing until combined, but dont over beat.
• Fold in the fruits & nuts, etc, until evenly distributed.
• Scoop the dough out with a 1/4 cup measure and pack it in. Flip it out onto your baking sheet and flatten just slightly. Set the cookies 2 inches apart, and bake for 13 minutes until they are just turning golden. They might appear slightly underdone, but they will firm up as they cool.
• Cool on a rack.