Wednesday, November 9, 2011

Mom's Oatmeal Shortbread Cookies








My Mom makes great cookies. She always has. Even when my brother was living in Tokyo for a couple of years, she would ship tins of homemade cookies over to him, so he wouldn't feel so homesick. She still does it today, except the trip is closer to home — She gave a tin of Oatmeal Shortbread Cookies as well as Peanut Butter Chip Cookies to my husband a month or two ago, and they disappeared in no time at all. Since then, my Mom and husband seem to have arrived at an unspoken arrangement — my husband returns the empty tin back to her and receives a full one back again. All I can do is roll my eyes.





Mom's Oatmeal Shortbread Cookies
Makes about 40 cookies


1 cup butter or Becel margarine
1 cup brown sugar
1 tsp vanilla
1 1/2 cups 'Quick-Cook' Oatmeal
1 1/2 cups all purpose white flour
1/2 tsp baking powder
1/2 tsp nutmeg

Cream butter with sugar and vanilla. Stir in oatmeal. Sift together flour, baking powder and nutmeg, then add to creamed mixture, 1/2 cup at a time. Roll 1 tsp or slightly more of the mixture into little balls and place on a parchment lined cookie sheet at least 1-inch apart; flatten and bake at 300°F 
for 20–25 minutes until they're lightly browned. Allow to cool before removing from the baking sheet.






Mom's Peanut Butter Chip Cookies
Makes about 36 cookies

1 cup butter of Becel margarine
3/4 cups firmly packed brown sugar
1 large egg
1 tsp vanilla
1 1/2 cup all purpose white flour
1 1/2 cup PC Crunchy Maple Almond cereal
1 cup Peanut Butter chips
1/2 cup chopped pecans
Cream butter and brown sugar. Beat in the egg and vanilla. Blend the flour into the creamed mixture, and combine thoroughly. Stir in the chips and nuts. Drop by the teaspoon, onto a parchment lined baking sheet at least 1-inch apart; flatten and bake at 325°F for 18–20 minutes. Allow to cool before removing from the baking sheet.