I recently received one of the most precious gifts I’ll ever open: an envelope filled with my Nanny’s old handwritten recipes.
My lovely aunt Kim knows how much I adore old recipes, and for my birthday this year, she gifted me a package full of memories. There are 63 recipes in total, and I can’t wait to make them all.
Most of the recipes are for cakes, pies, cookies, or brownies. Nanny sure loved to bake.
And many of the recipes are for dishes I’ve never heard of! I can’t wait to try those out.
Pardon me while I get sentimental. We’ll get back to the cookies in a minute.
Nanny passed away last year. It was a shock to everyone. She was in her 80s, sharp as a tack (if a bit hard of hearing) and blessed with more friends than I could ever hope to have. She was such a character. I know everyone says these types of things about people when they pass, but Nanny was truly unforgettable. She loved to shop so much, a woman who works at one of her favorite shops came to her memorial service. She was also famous in the local college community for attending pretty much every home baseball game. I think she might have been featured in the Austin Peay newspaper at one time.
I sure will miss that crazy woman.
I’m not crying. You’re crying.
Let’s talk about cookies now.
I remember Nanny making these cookies when I was a little girl. It’s one of those desserts that many people in her generation considered to be staples, and most of us these days are utterly unfamiliar with.
You start by boiling ingredients in a sauce pan. Then stir in old fashioned rolled oats, and drop spoonfuls of batter onto wax or parchment paper and let harden.
I brought these into work, and I actually made a few enemies. One guy from sales literally yelled at me for ruining his diet. He couldn’t stop eating them. Later I caught him the break room accosting coworkers who weren’t eating them.
I can’t blame him. These puppies are num-a-licious.
Here’s the quick and dirty!
- ½ cup milk
- 2 cups sugar
- 3 tablespoons cocoa
- 1 stick butter or margarine
- 1 cup creamy peanut butter
- 3 cups dry rolled oats
- In a medium sauce pan, combine all ingredients except for oats. Boil for 1 minute.
- Remove from heat and stir in oatmeal. Mix well.
- Drop spoonfuls of mixture onto wax or parchment paper. Let sit at room temperature until cooled and hardened, about 1 hour. Refrigerate in an airtight container for up to 3 days.
- Allie's suggestion: Add a pinch of salt and a splash of vanilla to the mixture.
- Nanny probably used quick-cooking oats, but this recipe works great with standard rolled oats too.