Taste and Travel [General]
2014 May 18
Here's a link to a version of the inn's recipe that may help you if no one comes up with the info from that mag: vencfoodies.wordpress.com - it includes a gf version for those so inclined.
I have an old recipe for rolled oatmeal cookies that is my longtime favourite cookie and came from CB in NS, at Ingonish, from the owner of a lodge there in the 30's who gave it to my granny. The owner was famous for her oatcakes back then and simply reduced the amount of sugar in the cookie recipe to make oatcakes. Sadly the recipe uses shortening so it is less healthy than in might be and just isn't as good when made with butter.
I have an old recipe for rolled oatmeal cookies that is my longtime favourite cookie and came from CB in NS, at Ingonish, from the owner of a lodge there in the 30's who gave it to my granny. The owner was famous for her oatcakes back then and simply reduced the amount of sugar in the cookie recipe to make oatcakes. Sadly the recipe uses shortening so it is less healthy than in might be and just isn't as good when made with butter.
2014 May 19
Andy, thank you so much for the link. It is exactly the same recipe. Care to share your recipe? My mother had a recipe for oatmeal cookies that made a very crisp cookie which we all loved. Sadly that recipe went missing but it would have been made with either margarine or shortening as that is what we used back then.
2014 May 19
I`m a little surprised that that is the same recipe, felinefan, and happy for you that it is; I hope it`s a good recipe.
The cookies I make are rolled out and cut, and are crisp (but less so when made with butter). They get better and better as one makes them over the years, so simple and so toasted oaty good. They are a family favourite for generations now. I wonder if the recipe is similar to the one your mother made.
Mary McLeod’s Oatmeal Cookies (and Oatcakes)
1-1/2 cups shortening
1-1/2 cups white sugar
3 cups rolled oats
3 cups white flour
2 tsp salt
1 tsp baking soda
water (about 1/2 to 3/4 cup)
Cream shortening and sugar in large bowl. In medium bowl, mix oats, flour, salt and soda. Add dry ingredients to creamed mixture and mix, adding enough water to make it all stick together. Chill several hours or overnight. Roll out pieces of dough on a floured surface to about 1/8" thickness and cut with a 2" or 2-1/2" cookie cutter. Bake on greased cookie sheets at 375 deg. F for about 7 or 8 minutes until some are just starting to brown at the edges.
Makes about 6 dozen cookies.
Andy’s notes: if you want to make oatcakes, reduce sugar to about 1/2 to 1 cup, depending on how sweet you want them, and mix as above. Roll or pat pieces of dough into circles about 3/8" thick and bake at 375 about 15 minutes until just lightly browned on the bottom. Cut while still warm into wedges.. Alternatively, roll dough to about 3/8" to 1/2" thick, shape dough into square, roll, and repeat shaping and rolling the dough until you have a reasonable square. Cut dough into desired rectangles, say 1"x2" or 2"x2", and place on baking sheet and bake at 375 deg. F about 14 to 16 minutes or until lightly browned.
The cookies I make are rolled out and cut, and are crisp (but less so when made with butter). They get better and better as one makes them over the years, so simple and so toasted oaty good. They are a family favourite for generations now. I wonder if the recipe is similar to the one your mother made.
Mary McLeod’s Oatmeal Cookies (and Oatcakes)
1-1/2 cups shortening
1-1/2 cups white sugar
3 cups rolled oats
3 cups white flour
2 tsp salt
1 tsp baking soda
water (about 1/2 to 3/4 cup)
Cream shortening and sugar in large bowl. In medium bowl, mix oats, flour, salt and soda. Add dry ingredients to creamed mixture and mix, adding enough water to make it all stick together. Chill several hours or overnight. Roll out pieces of dough on a floured surface to about 1/8" thickness and cut with a 2" or 2-1/2" cookie cutter. Bake on greased cookie sheets at 375 deg. F for about 7 or 8 minutes until some are just starting to brown at the edges.
Makes about 6 dozen cookies.
Andy’s notes: if you want to make oatcakes, reduce sugar to about 1/2 to 1 cup, depending on how sweet you want them, and mix as above. Roll or pat pieces of dough into circles about 3/8" thick and bake at 375 about 15 minutes until just lightly browned on the bottom. Cut while still warm into wedges.. Alternatively, roll dough to about 3/8" to 1/2" thick, shape dough into square, roll, and repeat shaping and rolling the dough until you have a reasonable square. Cut dough into desired rectangles, say 1"x2" or 2"x2", and place on baking sheet and bake at 375 deg. F about 14 to 16 minutes or until lightly browned.
2014 May 19
Thank you again, Andy. I have copied the recipe into my notes. One thing I remember about the recipe my mother had was that the shortening/margarine and sugar ratios were one to one, the same as yours. Hers also had shredded coconut in them which I just now remembered. I shall have to get some shortening and try your recipe. Also, the Glencoe Mills recipes had the same instructions as to method, word for word.
felinefan