Tuesday, September 25, 2012

Random Recipe: Cape Cod Oatmeal Cookies

This recipe comes from my 1984 edition of the Fannie Farmer cookbook--so popular in the U.S. that it is affectionately dubbed "The New England Bible"--which I ordered used on purpose because it's one of the editions that comes with temperature conversions from Fahrenheit to Celsius right in each recipe (no need to flip to the back while your hands are covered with cookie dough).   What I love about this book is the previous owner's carefully ball-pointed jottings of favorite recipes in the back, and this was among them.  (Other beloved recipes include pies, catfish, muffins,stew, fried oysters, and sugar cookies.)

I've changed one or two things, mainly making sure you mix all the dry ingredients first.

Cape Cod Oatmeal Cookies

Pre-heat oven to 180ºC.  (375ºC. or slightly less)

In a big bowl mix:

1 1/2 cups flour (210 g.)
1 cup sugar (200 g.) 
1/2 teaspoon baking soda (for Germans, this is Natron)
1 teaspoon cinnamon
1/2 teaspoon salt
1 3/4 cup uncooked oatmeal (that is, almost two cups that are the size
of coffee mugs)
1/2 cup raisins

You can also add 1/2 cup chopped nuts--I leave them out only because I'm
allergic to them.

Then add:
1/2 cup melted butter (115 grams) or vegetable shortening ( I used butter, though)
1/4 cup milk mixed with 1 lightly beaten egg
1 tablespoon molasses (I have never been able to find this in
Germany--brought it back from the States.  But it's not a disaster if
you leave it out).

Mix all well!  Then drop by teaspoonfuls on unbuttered cookie sheets and
bake until the edges are brown --about 12 minutes, possibly longer.
You'll want to lift them out right away with a metal spatula; sometimes
they harden and crumble otherwise.

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