The German Chocolate Cake (Cake Envy) was a big hit at my house and at work where I brought half the cake so I wouldn’t overindulge. But now it is back to cookies. I don’t know if I will accomplish a dozen types by Christmas.
I found this recipe in my mother’s recipe file box. I went through the cookie index card section and picked out several to make for this year’s Christmas cookies. This is an oatmeal cookie with raisins and nuts. What makes this a different cookie? My mom cut this from a recipe years and years ago and the clipping says it is the best. My preliminary research through multiple oatmeal cookie recipes shows that this recipe adds ground cloves in addition to the cinnamon, whereas most oatmeal cookies just use cinnamon. The other difference is that this recipe adds the oats, raisins and nuts before adding the flour. There is also a bit of buttermilk not found in most cookies.
This is not quite the “daddy holiday oatmeal cookie” that hubby wants but it may have to do. The cookie he dreamed up had M&Ms in addition to Craisins and nuts in an oatmeal cookie. I just may make Santa’s Whiskers with red and green M&Ms instead of candies cherries! No one in my household will know the difference since I’ve never made those cookies before!
I gather the ingredients and because I never leave well enough alone I add the remaining half bag of butterscotch chips I find in my baking pantry. I have always liked butterscotch chips in oatmeal cookies. I just haven’t made oatmeal cookies for a while.The recipe calls for 1 Cup homogenized Spry shortening. I will be using butter. Then there is 1 tsp salt, 1/2 tsp cinnamon, 1/2 tsp cloves, and 1 1/2 Cup brown sugar. This is all creamed together and then the 2 eggs are added.
Now add 1 1/2 Cups oats, 1 Cup chopped nuts, and 1 Cup raisins. Here’s where I added the butterscotch chips. Mix all that up together and then add half of the 1 3/4 Cup flour that has been sifted/whisked with 3/4 tsp baking soda. Add the 1/4 Cup buttermilk, and then the rest of the flour.
Drop by teaspoon on to baking sheet. Here you see them bunched together because these are for freezing to bake later.
The recipe clipping states to bake at 375 for 15 minutes. If you flatten them they are crispy and if not, they are chewy. I bake some and feed them to hubby. He says they are better cooled rather than right out of the oven. He decides milk and cookies will be his supper!
5 thoughts on “Rob Roy Cookies”
It’s fun to see the old recipe card with the recipe clippings. The addition of cloves sound like a nice oatmeal cookie variation.
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Yes, the cloves make it a very nice grown up oatmeal cookie. Very flavorful. This recipe is a keeper.
I hope recipe cards aren’t going the way of the dinosaur but they probably are with the advent of internet recipes that are readily available.
The sour milk or buttermilk would be well intended ingredients in older, country recipes, as they react with one an other to offer leavening.
There is a icing we pour over prune cake that calls for soda and buttermilk, which my mother’s instructions include: Begin with a large pot on the stove… , it will expand when mixed.
It would sound like these are intended to have a bit of a cake to them, rather than pasty.
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Must you use buttermilk? Thanks
Regular milk would probably work. Buttermilk is not very common in cookie ingredients.