I so enjoy using my mom’s old Betty Crocker Cookbook because I hear her voice as I’m baking some of our family’s traditional recipes.
Recently, my oldest son texted me asking for “my recipe” for oatmeal cookies. He and my fifteen year old twin grandsons were in the mood for “grandma’s” spicy oatmeal cookies. I responded with a screenshot of the recipe in my mom’s cookbook embelished with cookie dough stains and her beautiful cursive handwriting in the margins. She had tweeked the recipe with additional spices and other alterations till it was just right.
Enjoy my “mom’s” spicy oatmeal cookies that my son and grandchildren think is my recipe!
Heat oven to 350. Mix thoroughly shortening, sugars, egg, milk and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 1 inch apart onto greased baking sheet. Bake 12 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet. Cool on counter top. Makes 5 dozen cookies. You can substitute gluten free flour mixture for regular flour if desired.
Do you like your oatmeal cookies spicy or plain?
3/4 cup shortening ( I use butter flavored crisco)
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup milk
1 tsp vanilla
1 cup flour
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 tsp soda
1 cup raisins (optional)
1 cup chopped pecans or walnuts
3 cups quick-cooking oats