The Soup Lady believes that while some things just cry out to be enhanced, oatmeal cookies are not among them. Here are oatmeal cookies as they were always meant to be: moist, chewy and unadulteread by fruit or those gawd-awful chocolate chips. This recipe was created by Karan of Flummel, Flummer, Flummo whom the Soup Lady had the great pleasure of meeting this year.
Karans Oatmeal Cookies
First mix these dry ingredients into a lovely off white color:
1 3/4 cups of
flour
1/2 tsp
salt
1/2 tsp
baking soda
~2 1/2 tsp
cinnamon
~1 tsp ground
nutmeg
Add these ingredients:
1 tsp vanilla
1 cup shortening
1 1/2 cups of packed brown sugar
2 eggs
2 cups raw oatmeal
Mix it all up.
Drop by teaspoonfuls onto a greased cookie sheet.
Bake and eat.
Oven: 375°F / 190°C Bake: 11-14 minutes
Karan's Oatmeal Cookies
on Stangl's Thistle dinnerware
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This is the very first piece of Stangl that was purchased by the Soup Lady.
Thistle was extremely popular at the time of its release in 1964 and may be even more so now. It is the only dinnerware pattern produced in America that features thistles. It is eagerly sought after for its simplicity and attractiveness and by people of Scottish decent, making the common pieces pricy and the harder to find objects like cruet sets almost untouchable.
Click here for a close-up of a pattern that seems very colorful but only uses four colors. The stamped pattern of the flower bud here serves as only a target for where the colors were brushed on.
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