Pioneer
Oatmeal Cookies
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Thin, crisp New Brunswick oatmeal cookies chilled overnight and rolled out before baking — with a delicious variation of sandwiching them around a cooked date filling. A reliable standby of the Maritime baking tradition.
Ingredients
- 1 cup butter
- 1 cup flour
- 3 cups oatmeal
- 1 cup brown sugar
- 1 egg
- 1 teaspoon soda
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Cream the butter, add the sugar, then the beaten egg.
- Add the oatmeal and flour which has been mixed and sifted with the soda and salt. Add the flavoring.
- Chill overnight.
- Roll out thin and bake in a moderate oven.
- For a date sandwich variation: cook together 1 pound dates, ¾ cup brown sugar, and ¾ cup water until soft and thick. Place a bit of filling on one cookie and press another on top, pressing down the edges. Bake in a moderate oven.