How have I gone so long without posting?
Yard work, garden, window washing . . . have kept me very busy lately.
I think I’m tired, but my windows do sparkle.
I made my Mom’s Oatmeal Cookies today, and they’re really good. I’m not sure how this recipe has escaped this blog for so long. They are really delicious, and stay moist for days. Make them soon . . . I promise you won’t be dissapointed. This recipe is a bit unique, in that you boil the raisins in water and add the raisins and the liquid to the cookie dough. This creates a perfectly flavored cookie. In fact . . . the dough is yummy! I have also used dates instead of the raisins, which is also very good. I have some company coming this next week, but maybe I can squeeze a post in here and there!
I add lots of walnuts, but you certainly don’t have to.
This recipe makes a large batch, but they freeze very well.
So busy washing windows today, that I made something very simple for dinner tonight.
It’s my version of an Egg McMuffin . . . it’s one of my favorites.
Fried egg, brown sugared ham, and lots of melted cheese on a toasted English muffin.
I’m sure that you’ve all made these time and time again, so I really don’t believe you need the recipe.
If you do, just let me know.
I hope to be back soon!
MOM’S OATMEAL RAISIN COOKIES
Bring to a boil – then simmer gently over low heat, for 15 minutes. Let raisins and liquid cool:
2 cups water
2 cups raisins
1 1/2 Cups of shortening or butter
2 cups white sugar
4 cups Oatmeal
4 Cups all purpose flour
The cooled raisin mixture including all the liquid as well.
Mix together well, then add:
1 cups nuts (opt)
3 tsp. vanilla
2 tsp. baking soda
1 tsp. salt
1 teaspoon of each of these: cinnamon, nutmeg, allspice
Mix together until well blended. Bake at 375 degrees for 10 to 12 minutes or until done.