Over a Cup of Coffee: Mom’s rolled oatmeal cookies
This past weekend, my sisters, Charlotte and Darlene, came over, and we did some work on a cookbook that we’ve been working on for awhile now. I’ve written a little bit about it from time to time. The idea behind “Mom’s Head Cake and Other Recipes” (tentative name) is to compile Mom’s recipes and related ranch stories for our children and grandchildren. Our brother, Duane, is the illustrator for the book.
Because we all have busy lives, it’s taking awhile to put the book together. That’s fine with us, though. We enjoy remembering those days on the ranch when Mom cooked with what she had on hand. She bought the staple ingredients, like flour and sugar, in bulk. Other ingredients, such as eggs, cream and butter, were produced on the ranch.
While we were working on the book this week, I pulled one of Mom’s recipes out for this column. It’s an example of cookies that were made from ingredients Mom kept in her kitchen.
Rolled Oatmeal Cookies
2 ½ cups sifted enriched flour
½ cup granulated sugar
1 teaspoon salt
¼ teaspoon soda
¾ cup brown sugar
1 teaspoon vanilla
¾ cup shortening
2 cups Quaker or Mother’s Oats (quick or old fashioned) uncooked
Sift together the flour, sugar, salt and soda into a bowl. Add brown sugar, eggs, and vanilla. Mix well. Cut in the shortening until the mixture resembles coarse crumbs. Add oats. Work with your fingers until the dough just holds together. Sprinkle board or canvas lightly with sugar. Roll dough ¼ inch thick. Dip cutters in sugar. Place on a slightly-greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
My family does not care for oatmeal cookies, so I have not made these in a long time. I hope you enjoy them.
Today, I received a packet of information from Louise Irvine, of Craig, about making sauerkraut. I’ll share with the next column. Thanks, Louise.
If you have a recipe that you’d like to share with readers, call me at 970-824-8809 or write to me at P.O. Box 415, Craig, CO 81626.
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