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Oct 012013

Oatmeal Chocolate Cookies

I am so excited today! Remember yesterday I said it was so quiet here, not even a phone call? Well apparently, our cat Boston Blackie was under our bed and tripped our surge plug where our main phone is connected. Must have happened sometime Sunday afternoon and I didn’t discover it until late yesterday when I looked at my phone on my desk and noticed it was reading that there was no base connection. After getting the phones back up and running, sure enough the phone rang within minutes! My sister up in New York was about to call the cops to come check up on us as she had been trying to call for 2 days and wasn’t even getting our answering machine! Now here comes the exciting part, in one of the magazines that she gets, there was a Martha Washington Cook Book that has been redone to accommodate today’s ingredients! Did you ever read an old cook book and see some of the ingredients they call for? And then the instructions sometimes are not always that clear, pretty crazy stuff sometimes. Well anyway, she ordered the cook book for me and also got a deal where she will get one for herself too! Can’t wait for Santa to bring me that one, which will probably be an early Christmas gift! So speaking of old cook books, this cookie recipe is from my 1933 “Better Homes Recipe Book” compiled by Marjorie Mills and my sister’s call prompted me to do this today. This month is also Cookie Month and today is Homemade Cookie Day, but again, my cookie pans will stay empty until my kitchen is redone and that’s gonna take a little time! So, if you make these, think of me!

kitchen and chicken and book 012

Oatmeal Chocolate Cookies
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • ½ teas salt
  • 1-1/2 cups oatmeal
  • 2 teas baking powder
  • ¼ cup milk
  • ¾ teas vanilla
  • 2 squares chocolate (?)
  • 1 cup flour
  1. Cream the butter, add sugar gradually, add egg, beaten lightly, without separating, add chocolate, melted.
  2. Beat well and add flour, oats, salt and baking powder, well mixed alternately with the milk; add vanilla.
  3. Drop from tip of spoon on buttered sheet, two inches apart; press a large seeded raisin on top of each cookie and bake in a moderate oven twelve to fifteen minutes.


I wrote the recipe as it appears in the book and as you can see, some of it isn’t quite all there or maybe it’s me! From my reading, I would assume that a moderate oven would be 350 degrees. And how big were the squares of chocolate back then? And finally, large raisins with their seed? I think I’ll stick to my seedless thank you! Hope you enjoy………

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