As children growing up in our household we were unbelievably fortunate to have a mother who loved to bake. Our Mom was known within and outside our immediate family as a great cook and her kitchen skills remain evident to us especially through her six daughters mastery of all that is food preparation.
Consequently, when the family gathers at Christmas, Easter and Thanksgiving each year there is always an array of desserts, many with long standing connection to generations past, including pies, cakes, cookies, trifles, breads, fudge, tarts, bars, etc.
Our Mother's given name was Lillian, but in later years we knew her, affectionately of course, as Lilac. With numerous grand-daughters, she would take the time to teach them how to make cookies, and breads and butter-tarts. Especially butter-tarts which at least two of the younger generation (Cindy Laurin and Aime Baker) have mastered, if not surpassed. Grand-daughter Leigh Irvine can put together an exceptional (cake) donut, and her cousin Jennifer Robertson is no slouch with a variety of baked goods. Like her Grandmother too is Julie Rushton, a great cook.
But far from the more exotic desserts, and remaining at the top of the "family favorites" chart is the simple Oatmeal Cookie. Grandma's Oatmeal Cookies to be precise.
Our Mother's Oatmeal Cookies were out of this world. Especially right out of the oven warm with a glass of cold milk. On the thin side, about two-and-a-half inces in diameter, pressed out with a dinner fork, slightly chewy.
As children excited about Christmas, which is many years ago and long before fresh fruit was readily available in the cold of December, baked goods were included in both Christmas stocking and on dessert plates at the Christmas day meal. Along with maple, chocolate and divinity fudge, thimble cookies holding a dollup of crabapple jelly, the aforementioned buttertarts, dream squares, and Christmas cake, and more.
It was no surprise that more times than not, the Oatmeal Cookies were comsumed first.
Lillian Laurin's recipe for Oatmeal Cookies is presented here in the same style as
all of her recipes were composed. You may wish to read it over a few times prior
to going ahead.
(With warm thanks to Bonnie Hunt for providing this unedited family treasure.)
Note: "marg" is margarine and "brn sugar" is brown sugar.
Granny's Oatmeal cookies
1/2 cup butter flavored crisco
1/2 cup marg
1/2 tsp salt
1 cup brown sugar
1 cup flour
1/2 tsp baking soda
2 cups of rolled oats
cream shortening, marg, & brn sugar -- beat egg & add it and then other ingredients. Shape into balls and flatten with fork. Bake 350 for 10 min--watch closely. These cookies will burn easily but they crisp up really nice.