Just For the Yum of It
The first written instance of oatmeal being used as a main ingredient in a cookie recipe can be traced back to 1852, in Eliza Leslie's cookbook "The Complete Economical Cook." This recipe called for mixing oats with butter, sugar, and eggs, and then baking them until golden brown. Although not specifically called an "oatmeal cookie" it did lay the foundation for future recipes.
Mary Wilkinson, in her cookbook shared some thoughts about the Scottish people and the benefits of eating oatmeal, as well as another early rendition of the Oatmeal Cookie recipe.
"The Scottish people are fond of their oatmeal, and in many families it is used three times a day; they are among the strongest people of the world, both intellectually and physically".
Oatmeal Cookies
3 cups oatmeal
1 egg
2 tsp baking powder
1/2 tsp salt
flavoring
1 cup honey
1/3 to 1/2 cup fat
raisins or dates
nuts
In 1918 from the "Win the War" cookbook we find this recipe, simply titled "Oatmeal Rocks"
Oatmeal cookie goes from rocks to Rocky...
3/8 cup brown rice flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3/8 cup brown sugar
3/4 cup Quaker old-fashioned rolled oats
1/2 egg
1/4 cup olive oil
2 tablespoons water
1/2 tablespoon molasses
DIRECTIONS: Preheat the oven to 375 degrees. In a medium-size bowl, combine wheat and rice flour, baking soda, cinnamon, salt, brown sugar, and oats. Make in indentation in the center and add egg, olive oil, water, and molasses. Mix vigorously until the dough is moistened. Roll into tablespoon-size balls and place two inches apart on un-greased cookie sheet. Bake 8-10 minutes or until done. Remove cookies from oven and cool on wire rack. They should be soft and slightly chewy.
And that about brings us to now and my own favorite oatmeal cookie recipe. Just for the Yum of it.
Oatmeal Bar Cookies
with
Browned Butter Icing
Oatmeal Bar Cookies
2 sticks (8 ounces, 1 cup) unsalted butter, melted
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs plus 1 egg yolk, at room temperature
2 tablespoons milk
1 tablespoon vanilla extract
1 and 2/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups rolled oats
1 cup chopped dark chocolate chips
1/2 cup dried cranberries
I use Ghirardelli 60% cacao chips- they are simply, absolutely delish! (this is not a paid promotion it's just my opinion)
Preheat oven to 350 degrees (F).
Lightly butter a non-stick 13x9 baking pan.
In a saucepan over medium heat, melt the butter, then continue to cook it, stirring occasionally, until golden brown. be watchful, it's easy to burn butter.
Remove from heat and scrape the butter into a large heat proof mixing bowl.
Whisk in both sugars and mix until well combined. Stir in the vanilla. Then add in the eggs and egg yolk, beating until combined. Stir in the milk.
Then, using a rubber spatula, add in the flour, baking soda, salt, cinnamon, and rolled oats, mixing until just combined. Finally, fold in the chocolate chunks. Pour (dump) batter into the prepared pan.
Bake for 24 to 30 minutes, or until the edges are firm and golden. In the last minutes of baking, prepare the frosting - it needs to be spread while the cookies are fresh out of the oven and still very warm and uncut.
Warning - this is very unforgiving icing, it hardens quickly, work fast when the cookies come out of the oven.
(If you are not planning on icing the cookies- let cool in pan for at least 1 hour before cutting.
)
Browned Butter Icing
5 tablespoons butter
1 ½ cups powdered sugar
1 teaspoon vanilla
½ - 1 tablespoon milk
Place the butter in a saucepan and cook on medium heat until it turns light brown.
Remove from the heat immediately and stir in the powdered sugar and vanilla.
Add milk 1 teaspoon at a time until you have a nice spreading consistency.
Pour the icing over the warm uncut bar and spread.
Let it cool in the pan then cut into cookies and enjoy.