This recipe has been in the family longer than I have. We call them "Cliff's" after my uncle on my mother's side, who introduced the family to these cookies when he was 8 years old. Back in the 30's when he was in grammar school his class did a unit on baking. Each of the children got to participate in some way, and each went home with a small bag of cookies. His mother (my grandmother) liked them so much that she sent him to school the next day with a note to the teacher requesting the recipe. We've all been making them ever since, and find these are the best oatmeal cookies we've ever tasted. Sadly, my uncle passed away in 1989 at the age of 60. I wish he could see this little tribute that I'm paying to him and these delicious cookies. Here is the recipe exactly as it was written when he brought it home those many years ago. The "soda" referred to in the recipe is, of course, baking soda; "Parkay" is Parkay margarine.
Cliff's Parkay Oatmeal Cookies
1-1/2 cups Parkay
2 cups sugar
3 eggs
2 cups rolled oats
1 cup chopped pecans
1 cup raisins
2 teaspoons soda
Dash of salt
3-3/4 cups flour
1 teaspoon cinnamon
Cream Parkay and sugar together, add eggs, then rolled oats, pecans and raisins. Add the flour which has been sifted with the cinnamon, soda and salt. Roll into small balls and dip them in sugar. Take a glass and dip into flour and pat rolls down. Bake in 375 degree F oven for 10 to 12 minutes. Remove at once from baking sheets.
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| Clifford T. McDonald ca. 1962 |
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2 comments:
Wow! What a cookie recipe, looks terrific! I'm always hungry when I visit you and you always display the most delish food and photpgraphs! Hope you come over with the cookies, I'll give you coffee, or tea for them, my Olla-podrida friend! Are latino, is that's why the header?! Love, FABBY
I loved the story of your uncle too...and he was very handsome, also!
Thank you for sharing your familie's recipe all the way from the 30's! Love, FABBY
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