Crisp Oatmeal Cookies

This is a recipe I've used for years. It comes from Harvey Steiman's "California Kitchen" cookbook. These are the best I've ever made or eaten. For crisp cookies, either butter or lard is essential. Among other things that effect the texture of cookies is the balance of dry and moist ingredients. The drier the dough, the chewier the cookie is likely to be. Crisper cookies are those made from a dough moist enough to spread when the cookie bakes. Harvey Steiman said that. These are really terrific cookies and when I make them I always double the batch because "sampling" as they come out of the oven reduces the quantity for others considerably. lucas