Yes, it’s been a while. Life’s like that. However, the holiday season is upon us yet again, and what better way to celebrate than to eat, drink, and be merry? I’ve got the eating angle nailed down in this post, at least. So do a bunch of other authors, too, but more about them later.
Linda Poitevin started the great Xmas-cookie-recipe-exchange-and-blog-hop, which was later rechristened as Cookies of Might and Magic by Marie Bilodeau, who then tagged me. Just as some of my horror stories centre on what happens when you disturb ancient evils, so I am sharing a cookie recipe with a bit of history.
Oh, alright. “Ancient evil” isn’t always synonymous with “old recipe”, if we’re going to get technical… (everyone’s a critic)
This recipe has a bit of history associated with it. When my mother attended nursing college in Niagara Falls, back in the early 60s, her landlady was a woman named Mrs. Ibey. She always had a plate of these cookies available for her boarders, and my mother loved them so much she got the recipe.
COCONUT OATMEAL CRUNCH COOKIES
- 1 cup butter, shortening, or margarine
- 1 cup white sugar
- 1 egg
- 1 1/3 cups all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 cups rolled oats
- 1 tsp. baking powder
- 1/4 cup shaved coconut (technically optional – the coconut makes all the difference, in my view)
- Preheat oven to 375 degrees and lightly grease a cookie sheet.
- In a bowl, cream soft butter and sugar together until light and fluffy;
add egg and mix well.
- Sift flour, salt, soda and baking powder together into another bowl.
- Add dry ingredients along with rolled oats to the creamed mixture. Blend well.
- Roll this batter into balls and place on cookie sheet, about two (2) inches apart.
- Flatten balls with a powdered fist and bake for 15-20 minutes or until lightly browned.
- Remove from cookie sheet and place on a wire rack to cool.
- Yields about 5 dozen. ENJOY!
These cookies freeze very well and can be used as a sandwich cookie with dates, if desired.
Source: Kindness of Helen Ibey.
And now I am tagging Jamieson Wolf, who will tantalize your taste buds with more baked goodness.