Old time Oatmeal Cookies
List of Ingredients
Old time Oatmeal Cookies
This recipe originally called for saved chicken fat, skimmed from
the top of the broth after boiling poultry (chicken,duck, any fowl we could
get)
We've in modern times converted it to using margarine, because we
can get it now. Some used lard as a substitute also when available.
Bacon fat will give you a tremendous flavor.....
Boil fowl until done, remove from broth. Let broth set until cool.
(Now you can refrigerate until cold) Skim off fat from top and add
enough broth to make 3/4 cups. Or use bacon drippings or combine.
Follow the recipe.
3/4 cup fat , room temp (add broth if needed, save a little to grease pan)
1 cup White sugar
1/2 cup Packed brown sugar
2 ea Egg whites, slightly beaten
1-1/2 cups All purpose flour
1 tsp Baking soda
1 tsp Ground cinnamon
1/4 tsp Ground nutmeg
1-1/2 cups Oats, uncooked
1 cups Raisins (if you have em and like em)
1 tsp Vanilla
In a large mixing bowl, beat fat and sugars until light and fluffy; add egg
whites.
In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add
to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour.
Preheat oven 350?F.
Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet.
Grease the bottom of a glass with extra fat, dip glass in sugar and use the
bottom
to flatten ball of dough; continue, leaving adequate space between cookies.
Bake 10 min. Cool on racks.
Recipe
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