A Collection of Oatmeal Cookie Recipes

Here is a collection of oatmeal cookie recipes from "The Stevenson Memorial Cookbook", published by the Sarah Hackett Stevenson Memorial Lodging House Association, 1919. Note: these do use lard!!

OATMEAL COOKIES Mrs. A. J. Atwater

One cup sugar; one cup lard; one cup raisins, ground fine; two eggs, beaten light; two cups oatmeal dry; one-half cup cold water; dash salt; one teaspoonful soda; sifted flour enough to make stiff dough

OATMEAL COOKIES Mrs. W. D. ("Ma") Sunday

One cup sugar; one-fourth cup lard; one-half cup butter; three eggs beaten; one and one-half cups sifted flour; two cups dry oatmeal; one teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar. Drop on greased pans. Bake in quick oven.

OATMEAL COOKIES Mrs. Minnie E. Bodwell

One-half cup of lard; one-half cup of butter; one cup of sugar; two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in milk; two cups of oatmeal; two cups of flour.

Filling: One-half pound of dates put through chopper; one-half cup of white sugar; one-half cup of cold water. Boil all together until thick; when cool and cookies are warm, spread filling between two cookies; it is then ready to serve, very nice.

LACE OATMEAL WAFERS Mrs. F. T. Hoyt

One cup of sugar; one tablespoonful of butter; two eggs beaten separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well, adding the stiffly beaten whites of eggs last. Drop a small teaspoonful on greased pans, far apart, and bake in quick oven.

Heart Healthy Almond Biscotti

A US military recipe from "The Grill Sergeants" on The Pentagon Channel

3/4 cup whole-wheat flour
3/4 cup all purpose flour
1/4 cup firmly packed brown sugar
1 tsp baking power
2 eggs, lightly beaten
1/4 cup 1% lowfat milk
2 1/2 tbsp canola oil
2 tbsp dark honey
1/2 tsp almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Preheat oven to 350 degrees. In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until dough is well blended.

Place the dough on a long sheet of plastic wrap and shape by hand into flattened log 12 inches long, 3 inches wide and 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet.

Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the ovens set for 350 degrees. Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely.

If stored in an airtight container, biscotti can last for two weeks.

Chocolate Fingers

Three eggs; one-half pound of powdered sugar; one-half pound of sifted pastry flour; two ounces of powdered chocolate.

Method: Beat sugar and eggs for half an hour, sift chocolate and sugar together, then stir into the flour. Beat well, then with a pastry squirt form oblong cakes, size of a finger on waxed tins. Set away over night, then bake as other cookies in moderate heat. They have the appearance of being frosted owing to the light components rising to the top during night. If you have no pastry tube or squirt, form little round mounds by dipping up portions with a small spoon dipped in cold water. When baking the above cakes be sure to use only moderate heat. Remove cakes from pan as soon as done and place in tin pails or cans as soon as cold. If kept in closed tin small cakes will keep a long time and remain palatable.

Dutch Almond Cookies

1 cup shortening
1/2 cup white sugar
1 cup brown sugar
2 eggs
1/2 teaspoon vanilla
3 cups flour
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon soda
1/4 teaspoon salt
1/2 cup ground blanched almonds

Cream shortening with white and brown sugar. Add 2 eggs and work in the sifted dry ingredients. Then add the chopped blanched almonds. Shape dough into long rolls. Roll in wax paper and store in cold place for 12 hours. Slice thin and bake in hot oven.

Pecan Macaroons

* 1 egg white
* 1 c. brown sugar
* 1 c. pecan meats
* 1/4 tsp. salt

Beat the egg white until stiff and add the sugar gradually, beating constantly. Fold in the nut meats, add the salt, and then drop from the tip of a spoon 1 or 2 inches apart on a cooky sheet covered with buttered paper. Bake in a moderate oven until delicately browned.

(Sufficient for 1-1/2 Dozen)

Pennsylvania Dutch Fruit and Nut Cookies

1 cup shortening
1-1/2 cups sugar
3 eggs
3-1/2 cups flour
1 tsp. salt
1 tsp. cinnamon
1 tsp. soda
1-1/2 tblsp. hot water
1/2 cup raisins, chopped
1/2 cup currants, chopped
1 cup nuts, chopped

Cream shortening and sugar, add the eggs and beat until light and fluffy. Sift flour add salt and cinnamon and sift again. Dissolve the soda in the hot water and add to the creamed mixture. Add half of the sifted dry ingredients mixing well. Fold in the chopped fruit and nuts and the remaining flour mixture. Stir until thoroughly blended. Drop teaspoonfuls on greased cookie sheets, about 2 inches apart and bake in moderate oven (350-f) for 15 minutes.

This recipe is from "Pennsylvania Dutch Cooking"

Hillary Clinton's Chocolate Chip Cookies

1 1/2 cup unsifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup solid vegetable shortening
1 cup firmly packed light brown sugar

1/2 cup granulated sugar
1 teaspoon vanilla
2 eggs
2 cups old-fashioned rolled oats
1 (12-ounce) package semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease baking sheets. Combine flour, salt and baking soda. Beat together shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and rolled oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonsful on to greased baking sheets. Bake 8 to 10 minuter or until golden. Cool cookies on sheets on wire rack for 2 minutes. Remove cookies to wire rack to cool completely.