Oatmeal cookies are a beloved classic in the world of baked goods, celebrated for their comforting taste and hearty texture. These cookies are a delightful blend of sweet and wholesome flavors, making them a favorite for all ages. The inclusion of rolled oats not only adds a distinctive chewiness but also contributes to the cookies’ reputation for being a somewhat healthier treat option. The recipe you’ve shared reflects the essence of oatmeal cookies, showcasing a timeless approach to baking that results in delicious cookies perfect for snacking or enjoying with a cup of milk.

Oatmeal cookies have a long history rooted in the use of oats as a staple food. Oats were one of the earliest cultivated grains and were often used for porridge and baked goods. The popularity of oatmeal cookies soared in the early 20th century, partly due to their association with health and nutrition. Rolled oats, a key ingredient in these cookies, were considered a wholesome and nutritious addition to the diet.

The recipe you provided seems to capture the essence of the traditional oatmeal cookie, featuring rolled oats, spices, and dates. The use of Crisco (shortening) was common in older recipes, adding a rich and tender texture to the cookies. As time passed, variations of oatmeal cookies emerged, incorporating ingredients like raisins, chocolate chips, and nuts.

YIELD: This recipe yields approximately forty-five Oatmeal Cookies.

INGREDIENTS

• 1-1/4 cupfuls sugar
• 1 cupful Crisco (shortening)
• 3 cupfuls rolled oats
• 2 eggs
• 1/2 cupful sour milk
• 1 teaspoonful powdered cinnamon
• 1 teaspoonful powdered ginger
• 1 cupful stoned chopped dates
• 1 teaspoonful baking soda
• 2 cupfuls flour
• 1 teaspoonful salt

INSTRUCTIONS

1. Preheat your oven to a moderate temperature, typically around 350°F (175°C).
2. In a mixing bowl, cream together 1-1/4 cupfuls of sugar and 1 cupful of Crisco until the mixture is smooth and well combined.
3. Add the 2 eggs, well beaten, to the creamed sugar and Crisco mixture. Mix until the eggs are fully incorporated.
4. Stir in 3 cupfuls of rolled oats to the mixture, adding a chewy texture and nutty flavor to the cookies.
5. Add the 1 teaspoonful of powdered cinnamon and 1 teaspoonful of powdered ginger to infuse the cookies with warm and aromatic spices.
6. Incorporate 1 cupful of stoned chopped dates, providing a burst of natural sweetness and chewy bits throughout the cookies.
7. Dissolve 1 teaspoonful of baking soda in 1/2 cupful of sour milk.
8. Add the sour milk with dissolved baking soda to the mixture, mixing it thoroughly.
9. Gradually add 2 cupfuls of flour to the mixture, along with 1 teaspoonful of salt. Mix until the flour is well incorporated, forming a cookie dough.
10. Drop spoonfuls of the cookie dough onto baking tins that have been greased with Crisco.
11. Space the cookie dough drops apart to allow room for spreading during baking.
12. Bake the cookies in the preheated oven for approximately 10 to 12 minutes, or until they are golden brown and have a slightly crisp edge.
13. Once baked, remove the cookies from the oven and allow them to cool on the baking tins for a few minutes.
14. Transfer the cookies to a wire rack to cool completely before enjoying.

Oatmeal cookies continue to be a cherished treat that resonates with comfort and nostalgia. With their origins in early baking traditions and their evolution to suit modern tastes, these cookies remain a timeless favorite that brings joy to countless individuals and families.