Do you like a recipe with history and story to tell? That is the case with Myrtle’s Oatmeal Chocolate Chip Cookie recipe
This story started a long, long, long time ago. This was back when my mom, Barbara, was a young girl and had to walk to school uphill both ways (we would tease that it didn’t matter cause the dinos she rode did all the walking).
Growing up, Barbara was tiny and super skinny. Her parents (my grandparents) were worried about her and thought she was an extremely picky eater. She said she was just never hungry and that’s why she didn’t eat a lot. When Barbara found something that she really liked her mom would track down the recipe and make that for her just so she would eat something.
Barbara had a friend named Dorothy that she played with all through elementary school. One day while they were playing, Barbara ate a cookie that Dorothy’s mom had made. She LOVED those cookies and later told her mom about these amazing cookies. So of course, her mother spoke to Dorothy’s mother, Myrtle, and asked for the recipe.
Fast forward several years later when Barbara had her own children; every time she would bring her family to visit, her mom would make a big batch of Myrtle’s oatmeal cookies. These cookies became a staple to the grandkids. Looking back, I can’t think of a single time when grandma didn’t have cookies waiting for us when we arrived.
I always called them grandma’s oatmeal cookies, but when I called my mom (Barbara) asking her for the recipe to Grandma’s oatmeal cookies the whole story came out.
This story has given me an even deeper connection to cookies and made me love them even more!
Myrtle’s Oatmeal Cookie Recipe
2 1/4 cups Flour
1 teaspoon Baking Soda
1 teaspoon Salt
1 ½ teaspoon Cinnamon
2 cups Bob’s Red Mill Quick Cooking Oatmeal
½ cup brown sugar
½ cup white sugar
1 cup Butter Flavored Shortening
½ cup Evaporated Milk
1 tablespoon lemon juice
1 teaspoon Vanilla
1 cup Chocolate Chips
¾ cup chopped Walnuts (optional)
In a large bowl stir together with a spoon the flour, baking soda, salt, and cinnamon.
Add Bob’s Red Mill Quick Cooking Oatmeal.
Stir till well combined.
In mixing bowl cream the brown sugar, white sugar and shortening together.
In a liquid measuring glass, add evaporated milk, lemon juice, vanilla, and eggs. Stir.
Add liquid in measuring glass to the mixing bowl and combine on low-medium speed until well mixed.
Slowly mix in the dry ingredients from the large mixing bowl into the mixing bowl mixture on low-medium speed until well mixed.
Stir in chocolate chips and optional walnuts.
Drop cookie dough by the spoonful onto an ungreased cookie sheet.
Bake for 12 minutes at 375 degrees. Watch the edges of the cookie. When they begin to brown they are finished baking. Yields about 3 dozen cookies depending on the size of your spoonfuls.
Every time I eat one of these cookies I’m suddenly back at my grandma’s house, playing legos on the floor.
White Chocolate & Cranberry Oatmeal Cookie Recipe is a variation of Myrtle’s Oatmeal Chocolate Chip Cookie Recipe.
Do you have a recipe that takes you back in time? Share and leave a comment below!
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