A Nod to the Classics

Some recipes are just plain old tried and true classics.  Like the oatmeal cookie.  The oatmeal cookie has played a starring role in the saga of my childhood.  My Oma used to make these in giant batches and feed them to us when we came over to make crafts out of the strange things we had collected on the Southern Alberta coulees.  My mother loves to tell the story of my sister as a young child sitting in the sandbox eating handful after handful of sand.  Oma was appalled by this and said “I’ll give that child one of my oatmeal cookies.”  But the cookie was rejected and the sand eating continued.  Tough audience Oma.

When Little Chef was a wee baby I used to make them in tiny bite sized versions that his little hand could hold and he could slobber on to his heart’s content.  These days I have to make them in “big daddy size”.  {My nephew has a size or awesome level rating system, Big Daddy One is the best or biggest, Mommy one is next and small is “Little Fifi one” his brother’s nickname.  It’s an excellent rating system and has been adopted by all members of our family.}

So here is the tried a true oatmeal cookie recipe for the ages.  Delicious, not too sweet, and quick to make.  {Also an excellent breakfast for preggos who can’t keep anything down and need something to snack on that has some substance.}

Oatmeal Cookies

1 cup soft butter

1 cup white sugar

1 cup brown sugar {If you want softer cookies use all brown sugar and no white}

2 eggs

1 teaspoon vanilla extract

2 cups flour

3 cups cooking oats

1 pinch salt

1 teaspoon baking soda

Beat the butter and sugar together until fluffy, add the eggs one at a time, then the vanilla and mix until creamy and consistent.  In another bowl mix all of the dry ingredients together and mix with the butter mixture.  Form in to big daddy balls {hahahahahhaah sorry I had to} and place on cookie sheet.  Cook for 12 minutes at 275.

-Stephanie

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