There is nothing better than a cookie, and to me this one is exceptional. This recipe was made by my dear friend and neighbor Cindy. She is my first friend to choose a recipe for Mead Meadow, bake it, and deliver warm beautiful cookies for the photo shoot. It has been adapted from a vintage cookbook, the Boston Cooking School Cookbook by Fannie Merritt Farmer. The recipe is one of her family favorites and was made by her Mother, Grandmother and Aunts. She used butter instead of lard, craisins instead of raisins, and added vanilla for extra flavor. They are not the typical oatmeal raisin cookie. They are slightly soft in the middle, with just a touch of cinnamon and crunchy on the outside. If only I could pass one to you. This cookie is delicious!
Makes about 36 cookies
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Freezes Well
1 large egg
1 cup of sugar
1 cup of unsalted butter (2 sticks), melted and cooled
1 teaspoon of vanilla
1 tablespoons of molasses
¼ cup of milk
1 ¾ cup of rolled oats (not instant)
1 cup of craisins (dried cranberries)
1 ½ cup flour
½ teaspoon of baking soda
1 teaspoon of cinnamon
½ teaspoon salt
- Pre-heat oven to 325 degrees F.
- Butter or spray a cookie sheet.
- In a medium size bowl, sift the flour, baking soda, cinnamon and salt together, set
aside. - With a stand-up mixer, with the paddle attachment, cream the egg, sugar and melted
butter. - Add the vanilla, molasses, milk, rolled oats and craisins. Mix well.
- Add the flour, baking soda, cinnamon and salt. Mix well.
- Drop by teaspoonful onto prepared cookie sheet.
- Bake for about 10-12 minutes, until golden brown.
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