There’s more to family that simple names and dates. This recipe is an example of what other things you think of when you think of family.
(If you’ve been following my online life, you may remember bits of this post from the ancient and long gone Cookbook Fetish.)
These cookies have been in my family since the 1970’s. We also call them “Traveling Cookies” as they were often packed for travel or school lunches. They are delightful with a hot cup of coffee or mug of tea.
The dough is thick, so take your time to be sure everything is properly incorporated.
Be sure to smush the walnut-sized drops down before baking. Take a juice glass and stamp the cookie lightly to get the bottom of the glass a little wet. Then stamp in flour. Then smush the cookie. Repeat and have fun.
Once in the oven, keep a close eye on the cookies. They can – and do – burn easily. Let them sit on the pan a bit, then remove to a paper towel to cool.
I suspect they’d freeze well, but they’ve never lasted that long at my house – or any house I’ve ever lived in.
As you enjoy these, think of Wanda Nichols Shaner, who passed the recipe on to Bea Wallace.
Aunt Wanda’s Oatmeal Cookies
- 4 cups oatmeal
- 4 cups flour
- 3 cups brown sugar
- 1 cup white sugar
- 2 cups butter, softened
- 4 tablespoons cinnamon
- 2 teaspoons baking soda
- 3 eggs, beaten
- 2 teaspoons vanilla
- 1 teaspoon salt
Cream butters and sugar, and mix in remaining ingredients. Dough will be stiff. Form into balls about the size of walnuts. You could also drop tablespoonsful. Smash with glass dipped in flour. Bake at 400 for 10 minutes or so on an ungreased sheet. Makes 7-8 dozen, easily divided for 3-4 dozen. Optional: chopped nuts, raisins, chocolate chips, butterscotch chips, etc.