I believe every cook should have at least 3 standard, “go to” cookie recipes.
Do you have a favorite “go to” cookie recipe. One that you make over and over again? The one you make when you want a quick treat and don’t want to have to really think. A recipe you know you always have the ingredients on hand for?
This particular recipe has been in my family for a long time. It belonged to my Great Aunt Dorothy Schenck McKowan who was a wonderful cook. Everyone needs a “go to” oatmeal cookie recipe. I like them plain but they would probably be great with raisins or chocolate chip. They are a thin, light oatmeal cookie which I prefer over a thick chewy one.
Be sure and use the old fashioned oats in this recipe, not the quick cooking ones. It does make a difference. Another reason I love this recipe is that it freezes and refrigerates well. I divide the dough in half and form each half into a log. I then wrap the log in wax paper and then pop it in the refrigerator or freezer. If it’s going in the freezer I also cover it with some foil to prevent freezer burn. I can have warm, homemade cookies whenever I want!
I think they would be pretty amazing with a scoop of ice cream sandwiched between two of them! Don’t you?!
Enjoy Aunt Dorothy’s oatmeal cookies.
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
- 1½ C flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 3 C regular oats (not instant)
- Cream until fluffy: butter, brown sugar, sugar, vanilla, and eggs
- Add: flour, cream of tartar, baking soda, salt, and regular oats
- Form into rolls
- Refrigerate - can be frozen
- You can also bake them right away without refrigerating
- Just use a cookie scoop, don't form them into a log
- Bake at 350 degrees for 10-12 minutes
Recipe originally posted at Portland Mama.