OATMEAL FLORENTINES

1/2 cup butter-flavor shortening, divided use
1 1/2 cups quick-cooking oats
2/3 cup sugar
1 tbsp flour
1 egg, lightly beaten
1 tsp vanilla
1 tsp baking powder
1/4 tsp cinnamon

In large skillet, melt 1/4 cup shortening. Add oats. Cook and stir on medium heat, 10 minutes, or until oats are golden brown. Cool to room temperature.

Preheat oven to 350 degrees F. Grease baking sheets with shortening. Coat with flour, then shake off excess flour.

Place remaining 1/4 cup shortening in medium-size microwave-proof bowl. Microwave on medium power 1 minute. Repeat until melted.

Add toasted oats, sugar, flour, egg, vanilla, baking powder and cinnamon. Stir until well-blended. Drop by level measuring tablespoonfuls 3 inches apart onto prepared baking sheets.

Bake 8 to 9 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove carefully to cooling racks with wide pancake turner.

Makes 18 cookies
Source: Milwaukee Sentinel