My husband’s grandmother, Alta, was a fantastic baker and cook! She’s been gone for many years, but I recently rediscovered one of her cookie recipes when I was paging through neglected recipe books. recipes. The oatmeal cookies are buttery and toasty, enjoyed by young and old. I’ve tweaked them slightly, but the taste is timeless and a wonderful tribute to her memory.
Start by preheating your oven to 375 degrees Fahrenheit. By the time you’ve mixed the ingredients together, your oven temperature should be hot enough. This recipe makes about 3-4 dozen cookies, depending on how large you make them.
INGREDIENTS:
2 cups salted Butter (if you only have unsalted butter, add 1/2 teaspoon salt to your dry ingredients)
2 cups Brown Sugar (I used Demerara sugar for a change)
1 teaspoon Vanilla Extract
1 teaspoon Baking Soda (dissolved in 1/2 cup of warm water)
4 cups Rolled Oats or Quick Oats – either work well (I substituted Steel Cut Oats for 2 of the 4 cups for a healthier option)
4 cups All-Purpose Flour
Cream butter on medium/high, until smooth and whippy. Add the brown sugar all at once and mix until fully combined. Add vanilla. In separate bowl, combine the oats and flour until uniform. Add to the butter/sugar/vanilla mixture and mix on medium until combined. Now add the baking soda/water mixture on low, making sure to scrape the sides and mix for a brief time to ensure that the baking soda is throughout. The cookie dough should be pretty thick now.
Line baking sheets with parchment paper. Roll balls of dough, just larger than a walnut and place at 2-3″ apart. Take a fork and gently press down in the middle of each cookie in an X-formation, making sure not to flatten the cookie too much.
Bake the cookies on the middle rack 10-12 minutes until the outsides turn a bit brown, but the centres are still pale. Cool for about 10-15 minutes on the baking sheet before removing. If you try to remove the cookies sooner, they will crumble and fall apart.
Once cooled, these cookies keep well in an air-tight container for at least a week. They freeze well too! A healthy alternative to store-bought oatmeal cookies with so much more flavour! Great for “on the go” and a breakfast cookie alternative.
As always, enjoy! Lolita
Lolita Bakes! 