Summary
Peggy Prins had requested a rolled oatmeal cookie like her grandmother used to make with butter, brown sugar, eggs and baking soda. These cookies were not pressed with a fork or dropped by a spoon. Thanks to Pat Cesmystruk of Pilot Mound, whose recipe appears today. Thanks also to Allen Wiens, Eleanore Campbell, Kathy Blight, Heida Bottrell, Mary Price of Kenora, April Osnach of Teulon, Vera Ralke of Gimli and [Linda Snider] of Glenboro.
Taste Tester Notes: An old-fashioned oatmeal cookie with the richness of butter. For easier blending, cream the butter, sugar and egg first, then mix the dry ingredients together and mix into the butter mixture. I used quick oats. Dough will be quite sticky, but if you chill it for half an hour to an hour, it will be easy to roll on a lightly floured surface. I rolled the dough about 1/8-inch thick and made 3 dozen 2 1/2-inch cookies. I placed on ungreased cookie sheets to bake and they were ready in 8 minutes.See the full content of this document
Extract
Cookies to Make Your Grandma Proud
Today's column features cookies reminiscent of those that came out of grandma's kitchen.
Shirley Johnson had been looking for a recipe her grandmother used to make, soft cookies with dates c...See the full content of this document
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