| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Canadian |
Cookies, Oatmeal, Sent to tnt |
1 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Sugar |
| 1/3 |
c |
Butter |
| 1 |
|
Egg |
| 1 1/2 |
ts |
Vanilla |
| 1/2 |
ts |
Almond extract |
| 2/3 |
c |
Flour |
| 5 |
tb |
Cocoa |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Milk |
| 2 |
c |
Rolled oatmeal; up to 2 1/2 cups |
INSTRUCTIONS
Cream the sugar, butter and egg until light and fluffy. Blend in the
vanilla and almond extract. Sift together the flour, cocoa, baking powder
and salt. Add to creamed mixture alternately with the milk. Mix well and
stir in the oats. Drop by tablespoons on greased baking sheet. Bake in a
350 degree F oven for 12 to 15 minutes, cool on wire cake rack.
NOTES : In Digby (Nova Scotia), Sadie was everybody's friend. Wherever she
went she brought a batch of her cocolate oatmeal macaroons or her super
buttermilk biscuits. She always said that it was a hundred-year old family
recipe.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 28, 1997
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