It has been 17 days since my last post. The holidays came in with a flurry of activity and extra requirements on my time. As a result, the nonessential went out the window. I was also lucky enough to have a week of vacation from my parenting responsibilities visiting my aunt and doing whatever I pleased for a whole week. During that time I pursued another interest, genealogy. In that vein, I will share my grandmother’s recipe for Oatmeal Cookies which is legendary in our family. They’re good for after holdiay sweet eating since they have a modicum of nutrition over other cookies with the oatmeal and raisins therein. They would be a welcome addition to a school lunch! My mother and Aunt made these weekly to be in their lunches and usually had upset stomachs from eating too much raw dough!

 

Oatmeal Cookies

1 cup margarine  

1 1/2 cups sugar  

3 eggs  

3/4 cup sour milk *

1 cup raisins  

2 cups rolled oats  

2 cups flour  

1 teaspoon baking soda  

1 teaspoon salt  

1 teaspoon cinnamon  

 

1 Preheat oven to 375° F.

2 Pour boiling water over raisins and soak for 1 to 2 minutes. Drain and squeeze out liquid.

3 Cream together margarine and sugar. Add eggs. Mix well and add sour milk.

4 Add soda, salt and cinnamon, mix again. Add flour gradually until combined.

5 Mix in oats and raisins. Add flour to make thicker if necessary.

6 Drop by teaspoonfuls onto a greased baking sheet.

7 Bake for about 12 minutes.

 

* If you don’t have sour milk (lucky you) you can make some by putting 1 tablespoon of vinegar in a 1 cup measure and filling the cup to the 1 cup mark with milk. Buttermilk would also be a good substitiute.