When a recipe has "keeper" written along the side you know it's going to be good. My grandmother Sharon Schwengel shared this recipe with me, from the kitchen of her mother, Marie Conner. My middle name is Marie, in her honor. Earlier this spring I shared Marie's raspberry sour cream coffee cake recipe - which is one of the best things I have ever made. I also shared a little about the Conner side of the family in this post.
The recipe card is small, handwritten, and well-loved. I have to say that beyond being a scrumptious recipe that my favorite part of the recipe card is the word "keeper" written along the side. I was having a conversation today with a friend about how we've moved away from handwritten recipe cards. Actually, we've moved away from recipe cards all together! I know technology is great but there is something so tangible about writing out recipes and sharing them with family and friends. Maybe this winter I'll format all of these recipes into actual printed cards. We'll see if I can get my act together and do that - but if I do - then everyone knows what they're getting as holiday gifts. :)
With this being the last week of summer, and school starting back next week, I ensured that my kids were included in baking this recipe. I'm going to having a little more time in the day to do fun things like cooking and baking together! So we're going to cap off the summer by baking some sweet little cookies from the kitchen of great- grandma Marie.
I've put an * by the items I can purchase at my Illinois farmers market.
1/2 cup butter
1 cup packed brown sugar
1 teaspoon vanilla
1 cup sifted flour*
1/2 teaspoon baking powder
1/4 cup milk
1 1/2 cups rolled oats*
1 cup chopped nuts (like pecans and/or walnuts)*
1 cup raisins (or 1/2 cup raisins and 1/2 cup dates)
1 cup coconut (I used unsweetened)
Pre-heat your oven to 325 degrees.
Beat the butter until creamy. Then mix in the sugar until combined. Then add the eggs and vanilla and mix until combined.
Sift together the flour and baking powder. Add a little bit at a time until well blended.
Blend in milk.
Stir in rolled oats, nuts, raisins, and coconut.
Scoop by teaspoon sized portions, about an inch apart, onto an un-greased cookie sheet.
Bake for about 12-15 minutes.
Let cool and store in a sealed container. They won't last long...
Side note: I see these cookies as a great after school treat alongside vanilla yogurt and fresh fruit.