Oatmeal Cookies and a Win

Want to Gain a Few Pounds? I’ll help you. (Kidding/not kidding)

Sunday we began packing away my recently deceased father’s clothing. This duty had been on hold since COVID because my ailing mother lives in the same house as my dad had and we need to protect her from the virus. We didn’t last long but at least we began the process.

Monday brought the grieving blues, so I baked cookies—my default comfort behavior. I’ve used the same recipe since I was thirteen.

Monday afternoon I continued working on my father’s tribute video. We haven’t yet held a memorial service for him due to . . . you guessed it . . . COVID.

More blues. More cookies.

Monday evening I reluctantly checked my email. I’m glad I did. Lo and behold! An email from Robert Lee Brewer (Writer’s Digest) congratulating me for winning the 2019 November PAD Chapbook Challenge.

“Just wanted to let you know that your manuscript Safe among the Roses won the 2019 November PAD Chapbook Challenge.”

Wowsers!!

I had to read it a several times as it didn’t register for a few minutes. I kept saying, “What? What? Holy Cow!!”

I’m tickled and honored and humbled and feeling blessed.

So to celebrate I’m sharing my cookie recipe with you. It’s delicious! I’m not a foodie or a food photographer. I do write a poem now and then but mostly not about food. I’m not going to write a cookie poem. But if you want to, go for it. I’ll smile and cheer.

I think I copied this recipe from a magazine when I was about thirteen years old. As you can see, the recipe card is well-loved.

Oatmeal Jumbos

1 cup raisins
2 ¼ cups sifted all-purpose flour
1 tsp. salt
½ tsp. baking soda
1 t. cinnamon
½ tsp. nutmeg
1 cup shortening
1 ½ cups brown sugar
1 (or 2) eggs
2 Tablespoons water
2 cups oatmeal—quick or old fashioned

Preheat oven to 375°. Pour enough boiling water over raisins to cover (to plump them.) Let stand 10 mins. Drain raisins. Sift together flour, salt, soda, cinnamon, nutmeg, cloves into a bowl. Add shortening, sugar, egg, and water. Beat until smooth (2 mins). Stir in raisins and oats.

Roll out dough onto lightly floured board or canvas to 1/4 –inch thickness. Cut with floured 3-inch round cutter. Place on ungreased cookie sheets. Sprinkle with granulated sugar.

Bake 10-12 mins. Makes 2 ½ dozen.

I used dark brown sugar yesterday but I like them better with light brown sugar.
I often add chocolate chips. Just saying.
I usually do not roll them out. I just spoon them like drop cookies onto the cookie sheet.
Take them out when tops are slightly brown if you like a softer cookie.
Store in airtight container or Ziploc.