Oatmeal Cookies – Best You Can Get

Oatmeal Cookies – Best You Can Get

Perpetual Motion. It’s all in the Mind

Not African… But Who’s Complaining

Oatmeal cookies are not strictly an African treat, but they’re all over Africa and who can resist them. So this is the recipe. In the greater scheme of things, being busy ranks pretty high on my list of priorities. Now that I’m up to my ponytail in our website projects and gainfully employed, my freelance writing is steadily progressing, the rhythm of work is becoming addictive. Yes, this is a recipe about oatmeal cookies. Along with a renewed sense of purpose, I’ve discovered a craving for research (or knowledge)? What…ever… But this brings me to the point of this article.

My Life My Way… I think?

No, it’s both of us working things out together, creating perpetual motion, so what’s the problem? I guess there’s been some broadening of horizons over the last few years. Somehow there is so much to say with our new life back in the bushveld.

Oh, and did I say baking oatmeal cookies. You can tell my husband’s on my case about the next batch of oatmeal cookies. He’s wondering why I’m writing instead of baking. He’s mad about these things. But don’t tell him, I’m too – because they’re ‘good food’ you know!.

Back in the distant days… another life… another place, getting the words down gave my thoughts structure. I’m hoping this will work the same magic again. But, hey, no radical protests here, although we can all contribute to improving things. Speaking of improving things, I did mention oatmeal cookies and who can’t use a tasty, healthy (ish) treat?  Here’s a family favorite, from a long time ago.

I copied this recipe while we were in Missouri but I can’t remember who from, (we’re talking about 1980 here). Very, very Yummy… For those who think 1980 is a long time ago, please don’t mention it here.
 

Oatmeal Cookies

Yummy Oatmeal Cookies

 
About 4 dozen

½ cup (1 stick) softened butter

¾ cup firmly packed soft brown sugar

½ cup granulated sugar

2  eggs

1  tablespoon vanilla

1  cup all-purpose flour (wholemeal is best)

1  teaspoon baking soda

1  teaspoon ground cinnamon

½  teaspoon salt

2  cups  Oats, uncooked – not instant

1 cup raisins (to substitute raisins use another cup of oats)

1 cup dried flaked coconut

Conversion Table

 
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats, raisins and coconut; mix well.

Drop rounded tablespoonful’s of dough onto ungreased cookie sheets.

Bake oatmeal cookies for 8 to 10 minutes or until light golden brown; or 10 to 12 minutes until slightly darker, but watch that they don’t get too brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

These oatmeal cookies are wonderful with a frothy coffee…
My favorite remedy, unless there’s hot chocolate…