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From the Recipe Box: Southern Oatmeal Cookies

I recently found this recipe tucked inside of an old cookbook. It was written on an index card in the deliberate handwriting of a young, but serious child – that would be me. The recipe was for my sister’s favorite cookies. I have two sisters. We don’t really look alike and our lives seem to head in completely different directions, but we love spending time together whenever we can. I am the baby. (Just thought I would throw that in there; my sisters are now rolling their eyes!)

This recipe was one that my oldest sister made often as we were growing up; it was her signature cookie. I remember when she would bake them. I would sit on the counter and watch her and talk to her while she cooked. We always ate the raw cookie dough – it was the 70’s you know, everyone did it. I am not sure where she got the recipe – probably some hip teen magazine of the time.   I doubt it, but that is how I remember it.


1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick oats

Cream butter and sugars. Mix in eggs and vanilla. Sift flour, salt and soda. Add to creamed mixture. Fold in oats. Refrigerate for 30 minutes. Roll into small balls and place on baking sheets lined with silpat or a slightly greased cookie sheet. Flatten slightly with a fork. Bake at 350 degrees for 10 – 12 minutes.

Kitchenarian notes:  You can add raisins, chocolate chips, nuts, craisins or anything you would like to the dough.  We never did, but you can.


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