Oatmeal Cookies

These Oatmeal Cookies come to you courtesy of my Great Grandma Sparks.  Just typing that makes my heart happy.  I have a copy of her handwritten recipe framed in my kitchen.  I just love it!  There is something about her neat handwriting, the bible verse on the back, and the tattered shape it’s in that makes me smile every time I look at it.   If only she knew how much we treasure that unassuming recipe, written in red ink, on that old piece of paper.  I love how it connects me to someone who passed long before I was old enough to really know who she was.  I can almost picture her writing the recipe, happy to share it, then thoughtfully placing those kind words and the verse on the back,

Good results!

Best of my love, Gram

The Lord bless thee and keep thee Numbers 6:24.

It’s special to me even though I know she wasn’t writing it to me, even though it’s not the original and just a copy.  It makes me mindful of how important these types of things are.  It’s just a handwritten recipe.  Something that doesn’t seem like a big deal at the time, but years later means so much.  It’s her words, her writing, her.  Right there.  That is something I want to remember to pass along as well, a little piece of me.

I never seem to have quick oats on hand, so I mostly use rolled oats in this recipe.  Also, I hardly ever use all shortening like the recipe calls for because I just love the taste of butter.  No matter the little substitutions, it’s ok.  The cookies always taste delicious.  Besides, isn’t most any result a good result when you’re talking cookies?

 

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Grandma Sparks' Oatmeal Cookies

Good results!  The Lord bless thee and keep thee.  Numbers 6:24

Yield 4 Dozen

Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 3/4 cup shortening or 1/2 C shortening + 1/4 C butter, softened
  • 1 egg
  • 1 cup flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp cinnamon
  • 1 tsp salt
  • 1/4 cup milk
  • 2 1/2 cups quick oats or rolled oats

Instructions

  1. Cream shortening, add sugars gradually and cream thoroughly.  Add egg and  vanilla - mix well.

  2. Sift together dry ingredients.  Add milk alternately with dry ingredients to creamed mixture.  Mix in quick oats.

  3. Drop by rounded teaspoons onto greased cookie sheets.  Bake at 350°, 10-13 minutes.


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