Since sharing Floyd & Margaret’s story here a few days ago, their story has spread across the country. Most recently, the Today Show ran a story which included a mention of Margaret’s oatmeal cookies as well as a link to my blog. (You can read my tribute to Floyd and Margaret by clicking here). Because of the overwhelming amount of traffic my blog is receiving, I thought it’d be appropriate to share Margaret’s Special Oatmeal Cookie recipe with you, just as Margaret did for us the first time she welcomed us into her kitchen:
Margaret’s Special Oatmeal Cookies
2 cups all-purpose flour
2 cups old-fashioned rolled oats
1 teaspoon baking soda
1 teaspoon ground cinnamon (Margaret uses apple pie spice)
1/2 teaspoon salt
1 cup butter (2 sticks) (Margaret uses margarine)
3/4 cup packed light-brown sugar
2 large eggs
1 teaspoon vanilla extract
Mix the batter: Heat the oven to 350 degrees F. Whisk together the flour, rolled oats, baking soda, cinnamon, and salt in a medium-size bowl. Cream the butter and brown sugar in a large bowl with an electric mixer on medium speed. Beat in the eggs and vanilla. Gradually add the flour mixture to the butter mixture, beating on low speed just until well combined.
Bake the cookies: Drop the batter by tablespoonfuls onto a baking sheet, spacing about 2 inches apart. Bake the cookies just until lightly browned on the bottom and the tops are set – 9-11 minutes. Don’t overcook, or they won’t be soft. Let the cookies sit on the baking sheet for 1 minute, then transfer them to a wire rack to cool. Store in an airtight container.
Makes 30 three-inch cookies
Re-printed from The Farm Chicks in the Kitchen.
Floyd always said there was something Margaret did to make her cookies so good and we agreed. They were most special when shared in Margaret’s kitchen.