by
Cindy
Oatmeal cookies were one of my dad's favorite things to eat, and my brothers ex-wife made these cookies for my mom and dad. I tried a lot of oatmeal cookie recipes hoping to replicate them, but he loved these cookies the best. For Christmas one year I gave my recipe book to my nephew, Chuck, but I told him I wanted this recipe from him as a swap. He gave me the recipe and I don't know if he ate any cookies yesterday, but I hope he's enjoying the goodies that I bring into the office. I've been wanting to make these for a long time, but it's kind of bittersweet to make them since my dad isn't here to enjoy them. It does bring me happy feelings too though, because I remember how much he enjoyed eating and especially these cookies. You can make them small or large but either way they are addictive. I, of course, doubled the recipe and used a mixer instead of mixing by hand. I took a tin to the office yesterday and they are almost gone this morning. I've brought most of my finished products to the office and these cookies disappeared by far the quickest of all my desserts. Thanks Patti for this great recipe!
C. A.'s Dropped Oatmeal Pecan Chippies
1 cup sifted flour
2 t baking powder
1/2 t salt
1/2 cup butter, softened to room temperature
1 cup firmly packed brown sugar
1 1/2 cup uncooked quick-cooking oatmeal
2 eggs, lightly beaten
1 t vanilla
1 cup seedless raisins
1 cup chopped pecans
Preheat oven to 350 degrees F. Sift flour with baking powder and salt. Stir butter and sugar together until just mixed; blend in flour, oatmeal, eggs and vanilla. Stir in raisins and pecans. Drop by rounded teaspoonfuls 2" apart on greased baking sheets and bake 15 - 18 minutes until lightly browned and tops spring back when touched. Transfer at once to wire racks to cool. About 75 calories a cookie.
recipe by Patti Robinson Provost
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