Adventures in Eating: Oatmeal Cookies

There is still nothing like a fresh baked cookie, whether with a glass of lovely desert wine, lem­onade, or fresh milk. Unfortunate­ly, it takes time to bake up a batch from scratch. That is why I love this old-fashioned “ice box” reci­pe. It is fast to make and a batch can always be on hand in the freezer.

The recipe is from the St. Alban’s School for Boys Cook Book St. Alban’s is the boys school at the National Cathedral in Wash­ington D.C. and my husbands high school alma mater. To honor the school’s dietician for forty years, Mary Elizabeth Smith (nicknamed “Mamo”), the school published a cook book of her most beloved recipes.

As far as sweets go, the boys ate well. This recipe is wonderful­ly simple, yet cooks up delicate and light, almost like a lace cookie if you cut them very thin. The wrapped log of dough can be kept in the freezer. Make a double batch, one to bake and one to keep in your freezer. On a moments no­tice you can have fresh cookies, to surprise and delight your unex­pected visitors.

Do not be fooled by the simple ingredients. These are the tastiest oatmeal cookies, very light and thin, and slightly chewy.

1/2 pound butter (you can mix butter and margerine)

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 1/2 cups flour

1 scant tsp. salt

1 scant tsp. baking soda

1/2 tsp. baking powder

1 1/2 cups quick oats

1/2 cup nutmeats, chopped (pe- cans give the best taste)

Cream butter, add sugars and slightly beaten eggs. Sift together flour, salt, soda, and baking pow­der. Add these to first mixture and blend well. Lastly, add oatmeal and nutmeats. Batter should be stiff enough to roll into a log. Shape in wax paper into log 2″ in diameter. Refrigerate for easier slicing.

Slice and bake in 325 degree oven. The thinner the slices the more delicate the cookie.

Don’t make too many at once, as you’ll eat them at one sitting.

Sharon Kalemkiarian-Ottinger

 

 

 

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