Soft Oatmeal Cookies by Kathryn Trattner
|Katie is a garland around your beautiful long blond hair kind of girl!|
Our summer visits were made up of fresh catfish fried in a cast iron skillet, homegrown tomatoes, sweet corn, and cantaloupe. Ice tea was a given, a big pitcher on the table and everyone's glasses full of ice. And from the oven the scent of oatmeal cookies made from scratch.
Growing up our house wasn't a chocolate chip cookie house like my friends were. If cookies were getting made they'd be oatmeal. And my mom would make them in great big batches - just like her grandmother had. Pan after pan would come out of the oven to cool - all available counter space covered and the whole house smelling like vanilla and raisins.
Recipes were read but rarely followed. I asked my mom what her recipe was for oatmeal cookies and she pulled out my Great Grandmother's cookbook and looked it up. But when I asked her which one she said all of them and then listed the things she'd change.
1 cup raisins
1 tsp baking soda
1 tsp salt
3/4 cup water
1 cup shortening
1 cup sugar (I love the low sugar in these cookies)
1 tsp vanilla
2 cup oatmeal- dry (I used Quaker Oats)
2 cup flour
Combine raisins in water and cook 5 minutes (This makes the raisins soft- who knew?!); drain and reserve 5 tablespoons juice and combine juice and baking soda.
Cream sugar and shortening - beat in eggs and flavoring. Stir in oatmeal, salt, and raisins. Add juice, soda mixture, and flour.
Drop by spoon and bake at 350 for 10 minutes.
P.S. From Katie:
|Soft Oatmeal Cookie Care Package|
My batch made up two dozen, you might want to double if you were planning to share because they are THAT GOOD!