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Oatmeal Date Cookies

I think oatmeal cookies are the best.  Now, I suppose you’re wondering which kind, because after all, they come in lots of different textures.  Mom and Dad usually stopped and had coffee at around 4 in the afternoon if he was anywhere near the house and not out in a field.  If I wanted to join them, I’d get a cup of coffee too.  I put lots of sugar and cream in mine, though, and probably didn’t drink much of it, but it was really great for dunking hard cookies.  Often the cookies we dunked were “store-bought” and those were pretty hard and needed a good dunk.  

I have several recipes for oatmeal cookies, and some make a nice soft and chewy one.  Another Betty Crocker recipe has vegetable oil in it and is one of her “Stir and Drop” versions.  That crispy version has peanuts in it.  

My chewy variety usually involves raisins, but this Drover’s Telegram clipping has dates.  Actually this cookie has a date filling, so more work is involved with cooking the filling,  rolling out the dough, using the cookie cutters to make a top and bottom for the cookie, then sealing the edges.  I guess you are just supposed to know how to seal a cookie, but I think I’d use a table fork to press around the edges of the cookie. Probably a pretty simple cookie cutter should be used with the filling and all.   We didn’t have dates around much unless we needed some for a new recipe.  I suppose this recipe prompted Mom to put dates on her list for that week.  Mrs. Schwanz is pretty vague about the amount of flour needed for the recipe, but since this is a rolled cookie you are aiming for a stiffer dough.

Oatmeal Date Cookie

Dear Hope:  “Lauretta” of Oklahoma wanted a soft oatmeal date cookie recipe  This is one I have used.

1 cup butter
1 cup brown sugar
1 egg, beaten
3 cups quick oatmeal
1/2 cup sweet milk
1 teaspoon soda
1 teaspoon vanilla
Enough flour to make dough stiff enough to roll.

Cream butter and sugar, add egg and vanilla.  Combine milk and oatmeal, add soda and flour.  Mix all together and roll thin.  Cut with cookie cutter.

Spread date filling on one cookie, top with another, and seal edges.  For the filling:

1 lb. dates
1 cup sugar
1 cup water

Cook until thick. Remove from stove and cool.l  Add vanilla, and ground nuts if you like.  Bake unti light brown in 350 degree oven.  — Mrs. Wailliam Schwanz, Route 1, Vail, Iowa.

 

 

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