Oatmeal Cookies

Ingredients

• 1 c. butter or butter and lard
• 1 c. brown sugar
• 2 c. rolled oats or oatmeal
• 1 c. milk
• 1 ^ c. flour
• 3^ T. baking powder
• f.g. 1 T. salt

Method

1. 1

   Cream the butter; add sugar.

2. 2

   Add milk and rolled oats.

3. 3

   Add flour, sifted with baking powder and salt.

4. 4

   The dough should be very soft; chill thoroughly to stiffen the mixture.

5. 5

   Roll thin; cut with cookie cutter.

6. 6

   Bake in moderate oven 12 to 15 mins.

7. 7

   Temperature—325° to 350°F.

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 69. The excerpt below is the record exactly as published.

OATMEAL COOKIES. 2tb. 1 c. butter or butter and lard. 2tb. 1 c. brown sugar. Mc. 2 c. rolled oats or oatmeal. 1 tb. c. milk. 3^tb. 1 ^ c. flour. ^T. 3 T. baking powder. f.g. 1 T. salt. 1. Cream the butter; add sugar. 2. Add milk and rolled oats. 3. Add flour, sifted with baking powder and salt. 4. The dough should be very soft; chill thoroughly to stiffen the mixture. 5. Roll thin; cut with cookie cutter. 6. Bake in moderate oven 12 to 15 mins. Temperature —325° to 350°F. Note. — If using rolled oats, these cookies are improved by putting rolled oats through the meat chopper. OATMEAL DATE CAKES. 1. Use mixture for Oatmeal Cookies. 2. Cut with small, round cutter and place two cookies together, with the following mixture between; or cut with round cutter of medium size; place filling on one-half of each; fold as a turn-over; press edges down. 3. Bake in a moderate oven about 15 mins. Temperature —325° to 350°F. 5 dates 1 tb. ^tb. DATE FILLING. lb. dates. 1 c. water, c. sugar. 1. Wash and stone dates; add water and sugar. 2. Cook until mixture is thick; cool. ROLLED ALMOND WAFERS. 3^tb. 1 tb. >^tb. l%tb. 5 drops y c. butter. y^ c. fruit sugar. y c. milk. y% c. bread flour. K T. vaniUa. y, c. ajmoiidsj, finely chopped. FLOUR MIXTURES 229 1. Cream the butter, add sugar gradually. 2. Add milk and flour alternately, then the flavoring. 3. Spread mixture very thinly on buttered baking sheet. 4. Mark in squares; sprinkle with almonds, blanched and finely chopped. 5. Bake in a slow oven until lightly browned. Tem- perature—300°F. 6. Draw pan to the oven door; separate the squares, turn them over with broad knife and roll quickly. COCOANUT MACAROONS. 1 3 egg whites. 3^ c. 1 c. fruit sugar. IT. 1 tb. cornstarch, 3^ c. 1^ c. shredded cocoanut. 3^ T. IT. vanilla. 1. Beat whites of eggs until stiff. 2. Add gradually 3^ c. sugar; continue beating until mixture holds its shape. 3. Sift remaining sugar and cornstarch over top and fold in lightly. 4. Add cocoanut. 5. Place in top of double boiler; cook over gently boiling water until a crust forms at bottom and sides of pan; fold over once or twice during the cooking. 6. Remove from heat, add flavoring. 7. Drop from a teaspoon on buttered baking sheet. 8. Bake in a slow oven, 20 to 30 mins., until lightly browned. Temperature— 250° to 300°F. VARIATIONS. CHOCOLATE MACAROONS. 1. Omit the cornstarch, add 2 oz. chocolate. 2. Melt the chocolate over hot water. 3. Add chocolate while the macaroon mixture is cooking. DATE AND NUT MACAROONS. 1. Omit cocoanut and 3^ tb. cornstarch, add % c. chopped walnuts. ^ 0. chopped dates. 230 CANADIAN COOK BOOK CORNFLAKE MACAROONS. 1. Omit cocoanut and cornstarch, add 1 c. cornflakes. 1 c. chopped nuts. DOUGHNUTS. 1 tb. butter. }/i c. brown sugar. 72 ^- liJiin^. 2 c. flour. 3 T, baking powder. 3^ T. salt. % T. cinnamon. 1. Cream butter, add sugar and egg beaten until very light. 2. Add milk and sifted flour, baking powder and salt. Mix as little as possible. More flour may be necessary to make dough stiff enough to be rolled. . 3. Koll one half of the dough; cut with doughnut cutter. 4. Fry in deep fat which, when tested, browns a cube of bread in 70 sees. Doughnuts should be turned only once in cooking. 5. Lift out, drain on unglazed paper, roll in fruit sugar. Temperature— 355°F. 1. Add butter to boiling water; heat to boiling. 2. Add flour, all at once, stir over the heat until smooth; cook until mixture leaves the sides of the pan. 3. Chill, add unbeaten eggs, one at a time; stir till smooth after each egg is added. 4. Chill (the mixture should be stiff enough to hold its shape). 5. Place in amounts about the size of a walnut, or force through pastry tube on buttered baking sheet. CREAM PUFFS. }/z c. (scant) 2tb. 1 small. 1 c. boiling water. ^ c. butter. 1 c. flour. 3 eggs. FLOUR MIXTURES 231 6. Bake in moderate oven 30 to 35 mins. They should feel very light when ready to take from oven. 7. Cool, cut opening in side; fill with whipped cream or Cream Filling. Temperature— 400°F reduce to 350F°. CREAM FILLING. He. 1 c. milk

Cook this with the app: pantry check, scaling, and the assistant.