There's Mail From Mom!

Wouldn't it be nice to have a letter from mom in the mailbox each time you checked it? Here's a place to check your mailbox for a heart-to-heart talk with mom...

Friday, May 22, 2009

Recipe time!

I guess I should have some kind of method as far as which day I talk about which thing, and I'm working on that....blogging and I are relatively new.

Today I made Oatmeal Sandwich cookies. They are one of our favorites in this household. I would guess Chocolate Chip and Monster Cookies run a tie with them depending on who you ask!...
...Or maybe Oatmeal Raisin.. or if you asked my husband it would be a tie with the Monster Cookies and Peanut Butter Cookies. Oh well, I guess you could say that this bunch loves home baked cookies.

Back to today's cookies-I first discovered them in a cookbook at my daughter Alicia's house and made them for her children when I was staying with them when Audrey was born. They were a hit! We all said, "Little Debbie, eat your heart out!" (and I love Little Debbie oatmeal cakes!)

These take a lot of shortening so go buy you a new can! The filling is wonderful and the cookies are chewy on the inside and a little crunch on the edges...can you smell the cinnamon? Be sure and follow the rule of baking cookies--slightly underbake your cookies.

Here's the recipe:

1 1/2 cup shortening

2 2/3 cups packed brown sugar

4 eggs

2 tsp. vanilla

2 1/4 cups all purpose flour

2 tsp ground cinnamon

1 1/2 tsp. baking soda

1 tsp. salt

1/2 tsp. nutmeg

4 cups old-fashioned oatmeal (I've used regular oats and they're not quite as good.)


3/4 cup shortening

3 cups powdered sugar

1 jar (7 oz.) marshmellow creme

1-3 Tbsp. milk

In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cinnamon, baking soda, salt and nutmeg; add to creamed mixture. Stir in oats. Drop by rounded spoonfuls 2 inches apart onto lightly greased baking sheets. Bake at 350 degrees for 10- 12 minutes. (I bake mine 8 minutes.)

For filling, in a mixing bowl, cream shortening, sugar and marshmallow creme. Add enough milk to achieve spreading consistency. Spread filliing on the bottom half of the cookie; and top with remaining cookie.

Give these a try! They make a large batch and your kids will love them. Give your children an adulthood memories of mom making warm, wonderful baked goods for them. They're worth it!

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