The ingredients are simple. You will need:
1/2 cup fat (I used all butter, slightly softened)
1 cup sugar
2 beaten eggs
1/4 cup milk
2 cups oatmeal
2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon salt
The recipe also mentions raisins, but I despise raisins. Off of my list of ingredients they came. The first step was to cream the butter and sugar together. After that was accomplished, I added the eggs, one at a time, the milk, oatmeal, flour, soda, cinnamon and salt (that’s right – you just throw it all in there.)
Next, I scooped the dough using a cookie dough scoop onto a lined cookie sheet and into my preheated 350F degree oven they went. Of course, there is no mention of how long to cook the cookies. I started with 10 minutes, but because my oven is terrible at holding a true temperature, wound up cooking close to 13-15 minutes. Just keep an eye on them and judge based on the particulars of your oven. I like them with a little color on them. However, they don’t spread a whole lot.
Recipe from the Metropolitan Life Cook Book
This soft cookie from a 1930s edition of the Metropolitan Life Cook Book is scrumptious with milk.
Preheat oven to 350F. Cream the fat, add the sugar gradually and work until creamy. Add the well beaten eggs, milk, oatmeal, flour, soda, cinnamon, salt, and the raisins (if you must). Drop by teaspoonsful (or scoop with a cookie scoop or roll in the palms of your hands) on a buttered pan (or use a Silpat.) Bake for 13-15 minutes. Once removed from the oven, let them set for a couple of minutes to firm up and then scoop onto a wire rack to cool further.
If you’re dying to try more vintage cookie recipes, you can sample my peanut butter balls (a.k.a. cookies – they’re not balls, but that’s what the book called them – scroll all the way down to the bottom). Hope you enjoy!