Friday, September 17, 2010

Soft & Moist Oatmeal Cookies

Our Mom made these a lot when we were little. After I had Claire, my Mom made some and snuck them into the hospital for me. I always think of them as "Contraband Cookies" now:-) This recipe makes 7-8 dozen, so I often half the recipe or make the whole recipe and freeze half for later. Recipe originally from Shirley Ray Thornton from the Jr. League of Salt Lake City's Heritage Cookbook...

Mix in a large bowl.  Set aside:
3 cups flour
3 cups Old-Fashioned Oats
1 cup nuts, chopped (optional)
1 Tablespoon cinnamon
1 Tablespoon nutmeg
1 tsp. baking powder
1 tsp. ground cloves
1 tsp. salt

Mix in a saucepan.  Bring to a boil and boil for 4 minutes, then stir into flour mixture and stir well:
2 cups sugar
2 cups raisins
1 cup chopped dates
1 1/2 cups water
1 cup vegetable oil
1 tsp. baking soda

Drop with a cookie scoop onto a lightly greased cookie sheet and bake for 375 degrees F. for 10 minutes, or until slightly brown around edges. Store in an airtight container. These tend to soften with time, so don't under bake.


lisawhitmore said...

I made these today, following the recipe, and they are just not quite like mom's! Go figure. So I asked her what it is that she does to "Nancy-ize" them and this is what I found out...

1. Use Old-Fashioned oats rather than Quick oats
2. We never include the dates
3. Don't boil your ingredients. Put the raisins in a bowl and add boiling water. Let soak for a few minutes while you mix the remaining ingredients and add at the very end. Boiling them with the sugar actually makes the cookies a little more firm and crunchy, rather than soft and moist!
4. To please everyone, she usually makes 1/2 without nuts and 1/2 with.

Happy Cooking!

Alli grins said...

Thanks Lisa! Mom does these best, for sure!!!

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