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Robert Louis Stevenson Oatmeal Cookies




Source of Recipe


GSN


Recipe Introduction


A honeymoon spent in an abandoned mine bunkhouse is not for everyone, but Robert and Fanny Stevenson found it an exhilarating experience. Stevenson's book Silverado Squatters is about their life in a deserted mining village on Mt. St. Helena, and is classic California reading. Today a marble tablet memorializes the site of Stevenson's cabin.
Stevenson's domestic duties for the morning included starting the fire in the stove for oatmeal and coffee. As a Scot, he had a passion for oatmeal. In tribute to this beloved author, wine country picnics often include oatmeal cookies.


List of Ingredients




1 cup shortening (can be half butter)

1 cup brown sugar

1 cup white sugar

2 eggs, beaten

1 tsp. vanilla

1-1/2 cups flour

1 tsp. salt

1 tsp. baking soda

3 cups uncooked oatmeal (do not use instant)

1/2 cup chopped walnuts (optional)

Recipe



This is an icebox cookie, in that the dough is made ahead and chilled, then sliced and baked as the cookies are needed.

Cream the shortening and sugar together until light and fluffy. Add eggs and vanilla, and blend into a creamy mixture. Sift the dry ingredients together and add to the mixture in the bowl. Mix well. Stir in the oatmeal and nuts.

When well mixed, shape into rolls of desired diameter. Wrap in waxed paper and chill at least four hours. The dough will keep up to a week in the refrigerator, or longer in the freezer. When you are ready to bake the cookies, slice the dough into 1/4" slices with a sharp knife. Bake on an ungreased cookie sheet for 10 minutes at 350°. The cookies should be a nice golden brown. Remove from sheet and cool on rack.

Yield
This will make 4 to 5 dozen cookies