Okay, it’s about time I shared my (and my family’s) favorite cookie recipe. It came from my Great-Great-Grandma’s recipe files, and my mom has been baking these for as long as I can remember. This is a damn fine recipe, and the cookies taste like my childhood (and my mom’s, and her Dad’s!)
Selma’s Best Oatmeal Cookies
1 cup (2 sticks) salted butter
1 cup sugar
1/2 cup brown sugar
1 beaten egg
1 1/2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 1/2 cups oats
3/4 cup finely crushed nuts (we usually skip this)
1 tsp. vanilla
- Preheat oven to 350 degrees (180 C).
- Cream together butter (Selma used shortening, but we’re so over that), sugar, brown sugar, and egg.
- In another bowl, sift together flour, baking soda, and salt. Add to creamed mixture.
- Add oats, nuts (if using), and vanilla.
- Next, Selma says to chill the dough for 1 hour, and put walnut sized pieces on a baking sheet. Then butter the bottom of a small glass and dip it in sugar, and flatten each cookie with the glass. (This is the cookie my mom says she grew up on, and they make excellent ice cream sandwiches). But we do something a little different: Add a 12-ounce package of bittersweet chocolate chips (or some good quality chopped chocolate), spoon onto baking sheet, and skip the sugared glass.
- Bake for 12-14 minutes or until golden brown.The result is a thin, crispy, and very flavorful oatmeal cookie!