Our Tip of the Day is to bake oatmeal cookies. That’s because it’s National Oatmeal Cookie Day.
While Scotland long had crunchy oatcakes, the pliable oatmeal cookie we’re familiar with was a 19th-century American creation.
Jean Anderson, author of The American Century Cookbook: The Most Popular Recipes of the 20th Century, notes:
“The first recipe I’ve found for oatmeal cookies appears in the original Boston Cooking-School Cook Book by Fannie Merritt Farmer (1896)…in fact they were barely oatmeal cookies, containing only half a cup.” (Here’s the original Fannie Farmer recipe).
The oatmeal cookies we know and love did not begin routinely appearing in cookbooks until the twentieth century, according to Ms. Anderson.
Oatmeal cookies with white chocolate and coconut. Photo courtesy Wisconsin Milk Marketing Board.
RECIPE: CHUNKY OATMEAL MACADAMIA CHOCOLATE CHIP COOKIES
Makes 60 cookies.
1. BLEND. Preheat oven to 375°F. Beat butter and sugar until light and fluffy. Blend in sour cream, egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in remaining ingredients.
2. DROP. Drop rounded teaspoonfuls of dough, 2 inches apart, onto ungreased cookie sheet.
3. BAKE. Bake for 10 to 12 minutes or until cookie edges are lightly browned.
4. COOL. Cool on sheet 1 minute; remove to cooling rack.
Comments are closed.