These Oatmeal Cookies will Become your Go To Cookie Recipe
I believe every cook should have at least 3 standard, “go to” cookie recipes. One that you make over and over again. A recipe you know you always have the ingredients on hand for? This oatmeal cookie recipe is one of my three go to cookie recipes and has been for years.
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.
Oatmeal Cookie Recipe
- 1 C butter
- 1 C brown sugar
- 1 C sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 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.
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