Do you have a favorite “go to” cookie recipe? One that you make over and over again? The one you make when you want a quick treat and don’t want to have to really think. A recipe you know you always have the ingredients on hand for?
This particular recipe has been in my family for a long time. It belonged to my Great Aunt Dorothy Schenck McKowan who was a wonderful cook. Everyone needs a “go to” oatmeal cookie recipe. I like them plain but they would probably be great with raisins or chocolate chip. They are a thin, light oatmeal cookie which I prefer over a thick chewy one.
Be sure and use the old fashioned oats in this recipe, not the quick cooking ones. It does make a difference. Another reason I love this recipe is that it freezes and refrigerates well. I divide the dough in half and form each half into a log. I then wrap the log in wax paper and then pop it in the refrigerator or freezer. If it’s going in the freezer I also cover it with some foil to prevent freezer burn. I can have warm, homemade cookies whenever I want!
I think they would be pretty amazing with a scoop of ice cream sandwiched between two of them! Don’t you?!
Enjoy Aunt Dorothy’s oatmeal cookies.
Cream until fluffy:
1 C butter
1 C brown sugar
1 C sugar
1 tsp vanilla
1 1/2 C flour
1 tsp cream of tartar
1 tsp baking soda
1 tsp salt
3 C regular oats (not instant)
Form into rolls. Refrigerate – can be frozen. You can also bake them right away without refrigerating. Just use a cookie scoop, don’t form them into a log. Bake at 350 degrees for 10-12 minutes.