SALLY LANGSTON (Saltillo, Mississippi) was known as Mammy to her twenty-plus grandchildren. It seemed as if she was always cooking and baking delicious cookies and cakes, and according to her family, “Mammy never needed a special occasion to bake!” These oatmeal cookies were a particular favorite of now-grown grandsons JOE and BOB SMITH (both of Tupelo, Mississippi), and as long as she had the ingredients in the house, they could expect to delight in these cookies anytime they visited her.
Vegetable shortening for preparing cookie sheets
2 cups rolled oats, uncooked
3 large eggs
1 ⅓ cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
2 tablespoons butter, melted
¼ cup raisins, coconut, or nuts (optional*)
1 Preheat the oven to 375 degrees. Grease 2 cookie sheets.
2 In a large bowl combine the oats, eggs, sugar, baking powder, vanilla, butter, and raisins. Stir to combine. Drop by ½ teaspoonfuls onto the greased cookie sheets. Bake for 10 minutes or until the cookies are brown around the edges.
MAKES APPROXIMATELY 2 ½ DOZEN COOKIES.
* If you decide to add the optional raisins, coconut, or nuts, start with ¼ cup and then add more to your liking.