Recipe

Norman Rockwells Oatmeal Wafers Recipe

	Jillean / All my dishes 1 year, 1 month ago These are large, thin wafers that are crisp, crunchy and fragile. They were a favorite of Norman Rockwell. Not sure where I got the recipe but they are awesome. Prep:15m Cook:1315m Servings:18	Jillean
	crunchy fragile

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Ingredients

1/2 cup all purpose flour

1/4 tsp salt

1/4 tsp baking soda

1/4 pound (1 stick) butter

1/4 cup granulated sugar

1/2 cup light brown sugar, firmly packed

12 tsp vanilla extract

2 Tbsp water (measure carefully)

1 egg

1 cup old fashioned or quick cooking oatmeal

2 1/2 ounces (1/4 cup) walnuts, chopped medium fine

Directions

Preheat oven to 350 degrees.

Adjust 2 racks to divide oven into thirds.

Cut aluminum foil to fit cookie sheets.

Sift together flour, salt and baking soda, then set aside.

In a medium bowl cream butter with electric mixer.

Gradually add both sugars and beat for 2-3 minutes.

Add vanilla, water and egg beat well.

On low speed add dry ingredients, scraping the bowl.

Beat until smooth.

Stir in oats and nuts.

Use a rounded tablespoonful of dough for each cookie.

Place them 3 1/2 to 4 inches apart (they spread alot) on the cut aluminum foil.

With the back of wet spoon, flatten each cookie untill it is 1/4 to 1/3 inch thick.

Slide cookie sheets under foil.

Bake for 13-15 minutes, reversing the positions of the cookie sheets top to bottom and back to front as nescessary to ensure even browning.

Bake until cookie is completely golden brown.

These must be timed carefully, if they underbake the bottoms will be wet and sticky and will be difficult to remove from foil. If overbaked the will taste bitter and burnt.

If you bake only one cookie sheet at a time use higher rack.

Slide aluminum foill off the cookie sheet and let cookies stand until completely cool.

Carefully and gently, peel the foil away from the backs of cookies.

Turn the cookies upside down and let stand for 5-10 minutes on the foil to allow the bottoms to dry a bit.

These must be stored airtight.

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