Elizabeth's Oat Sugar Cookies Wheat Free, Egg Free, Soy Free
My grandmother made these with wheat flour. They are unique and delicious either way. The cream of tartar gives them a salty sweet taste.
I use half the butter for my own use and to reduce the calorie count. That makes them a little crisper but still delicious.
★★★★★ 1 vote5
1 cgranulated sugar
2 coat flour
1 tspbaking soda
1 tspcream of tartar
How to Make Elizabeth's Oat Sugar Cookies Wheat Free, Egg Free, Soy Free
- Cream sugar and butter or shortening until fluffy. Add vanilla, salt, cream of tartar and baking soda and mix thoroughly.
- Add oat flour and gently blend. Drop by 1-1/2" balls onto ungreased baking sheet, about 3" apart. Flatten slightly.
- Bake in preheated 350 degree oven, 8-12 minutes or until set but not firm. Do not brown or overbake. Let set a minute or two before removing from pan.