Better Than Yours Oatmeal Cookies
I've had some unfortunate interactions with some commercial and home made Oatmeal Cookies lately. While some of them might have been made with love, they left me ultimately unsatisfied. So my thoughts turned to my mother's Oatmeal Cookie recipe. I haven't been baking much lately--it really hasn't been much fun since being empty nesters. But, Nora is home for the summer and Mike is an appreciative eater, so I gave it a try. I left out the raisins (seeing the raisins in the Raisin Brand cereal lined up on the edge of Nora's bowl in the morning gave me a clue about how she felt) and used pecans in the recipe...great eating.
I got a new stove and oven just before Thanksgiving last year--what a difference. It has two sensors and bakes everything without burning. I've got some rhubarb ready in the garden and I'm thinking of baking either a pie or a rhubarb crisp (again, Mom's recipe).
Oatmeal Drop Cookies
2 cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup shortening (part butter)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped nuts
2 cups rolled oats
Sift flour once, measure. Add salt, baking powders and soda. Sift again. In separate bowl, cream shortening with sugars until light and fluffy, add eggs one at a time, beating well after each additional. Add vanilla and blend.
Add dry ingredients gradually mixing well. Fold in coconut, nuts and oats.
Drop from a teaspoon onto a lightly greased baking sheet and bake in a 375 degree oven for 10 to 12 minutes. Cool and store in an airtight container. [end of recipe]
I don’t know when my mother wrote this recipe out for me. The recipe card is in her handwriting and I feel very tender when I read the recipe and its last two words. Love, Mother.
I have definite memories of helping her bake these cookies and never thought them remarkable until I took them to a church social and a women who I had great respect for complemented them by saying that they were the best she ever tasted. I guess we never really appreciate what we've got until we see the value through other's eyes.
I got a new stove and oven just before Thanksgiving last year--what a difference. It has two sensors and bakes everything without burning. I've got some rhubarb ready in the garden and I'm thinking of baking either a pie or a rhubarb crisp (again, Mom's recipe).
Oatmeal Drop Cookies
2 cups sifted flour
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon soda
1 cup shortening (part butter)
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped nuts
2 cups rolled oats
Sift flour once, measure. Add salt, baking powders and soda. Sift again. In separate bowl, cream shortening with sugars until light and fluffy, add eggs one at a time, beating well after each additional. Add vanilla and blend.
Add dry ingredients gradually mixing well. Fold in coconut, nuts and oats.
Drop from a teaspoon onto a lightly greased baking sheet and bake in a 375 degree oven for 10 to 12 minutes. Cool and store in an airtight container. [end of recipe]
I don’t know when my mother wrote this recipe out for me. The recipe card is in her handwriting and I feel very tender when I read the recipe and its last two words. Love, Mother.
I have definite memories of helping her bake these cookies and never thought them remarkable until I took them to a church social and a women who I had great respect for complemented them by saying that they were the best she ever tasted. I guess we never really appreciate what we've got until we see the value through other's eyes.
posted by Jody at 1:55 PM
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