Today you will meet one of my guest bloggers, her name is Jen Osojnicki. I get to work with Jen on a regular basis since we are both connected with the United Regional Chamber. When I started blogging she told me how she had just gotten her grandmother’s oatmeal cookie recipe. This recipe was a family classic, and a funny one at that. (I’ll let you read my e-mail from Jen.) She had recently received it from her cousin and was very excited to make the cookies. When she originally sent me the recipe she had two cups of baking soda in the recipe. When I e-mailed her back, she said two cups was correct, so I wrote her again, “Are you sure?” She finally wrote back and said she had made a mistake, it was 2 teaspoons not two cups. I started laughing, was she trying to give me the wrong recipe?
I made the cookies this afternoon and they were delicious. They were crunchy and chewy. The best combination you can have in an oatmeal cookie. Granted they aren’t Nannie’s Oatmeal Cookies, but they are definitely as good!
Hi Trish,
Here is the recipe for my grandmother's cookies. She made a batch every week and each family had a bag waiting for them in the freezer when we arrived for Sunday dinner. I have NEVER had these cookies at room temperature. We always ate them out of the freezer. Whenever she gave out the recipe to one of her kids or grandkids, she would alter the recipe just a bit so they never really came out the same as hers. She did that with all her recipes. Once she went into an assisted living apartment without a kitchen she finally gave my cousin the real recipe. It is written exactly as she had it. I walked around the store scratching my head trying to figure out what oleo was. I finally had to call my mom and she told me it was margarine...after getting a good laugh.
2 cups of oleo (margarine) softened
2 cups of white sugar
2 cups of light brown sugar
4 eggs
2 teaspoons of vanilla
4 cups of flour
2 teaspoons of baking soda
2 teaspoons salt
4 cups QUICK oatmeal
2 bags of chocolate chips
Mix oleo, sugars, and eggs with a beater. Add vanilla and dry ingredients, mix well. Add oatmeal and chocolate by hand do not use beater, batter will be thick and will burn out the motor. Let it rest. Bake at 325 degrees until golden brown about 10-12 minutes. Take it out half way and bang the pan on the door of the oven to reduce puffiness.
Cookies may be frozen. This recipe makes about 12 dozen. When cooling, use brown paper bags on the counter for the cookies.
Jen
Now, to finish…I used butter instead of margarine and I didn’t have instant oatmeal so I used regular. And they still tasted great. So share this recipe with everyone and don’t forget any of the ingredients.
