I have kept the original spelling and verbiage that were in the document when retyping the recipes. The date of the document is presented directly under the recipe title. When available, links to the full documents (which often contain more recipes) are provided at the bottom of each recipe. Enjoy!
Recipes on this page (and year):
Oatmeal Drop Cakes (1920)
Oatmeal Cookies (1952)
Oatmeal Cookies (1978)
Oatmeal Freezer Cookies (1980)
Oatmeal Drop Cakes
1920
(about 50 cakes)
3/4 cup sirup
1 cup sifted flour
1/4 cup brown sugar
1/2 teaspoon salt
1/2 cup shortening
2 teaspoons baking powder
1 egg
3/4 cup seeded raisins
2 cups rolled oats
Mix in the usual way and drop by teaspoonfuls onto a greased baking sheet 1 inch apart. Bake in a moderate oven about 15 minutes or until delicately browned.
To see the entire publication (and more recipes), use this link and scroll to publication # 1136: Baking in the Home
Oatmeal Freezer Cookies
1980
7 dozen cookies
Calories per cookie: About 60
Flour, unsifted 1 1/2 cups
Baking Powder 1 teaspoon
Salt 1 teaspoon
Allspice 1 teaspoon
Butter or margarine, softened 1 cup
Sugar 1 1/2 cups
Eggs 2
Vanilla 1 teaspoon
Rolled oats, quick cooking 3 cups
Raisins, chopped 1 cup
1. Mix dry ingredients except sugar.
2. Mix fat and sugar until creamy. Add eggs and vanilla. Mix well.
3. Stir in dry ingredients. Add rolled oats and raisins.
4. Divide dough into four parts. Shape each part into a roll, about 6 inches long and 1 1/2 inches in diameter. Wrap in waxed paper. Freeze.
To bake:
5. Preheat oven to 350 F (moderate).
6. Grease baking sheets.
7. Remove a roll of dough from freezer. Remove wrapping.
8. Slice about 1/4-inch think. Place on baking sheet.
9. Bake about 15 minutes or until lightly browned.
To see the full publication, click this link: Food
(this recipe is from a military cookbook, which explains the huge volumes)
Oatmeal Cookies
1952
200 cookies
|
Ingredients ___________________ |
Weights ___________________ |
Measures ___________________ |
Method ______________________ |
|
Shortening |
2 lb. |
4-1/2 cups |
1. Cream until well blended, approximately 3 minutes low speed. |
|
Sugar, brown, packed |
2 lb. |
4-1/2 cups |
|
|
Sugar, granulated |
1-1/2 lb. |
3-1/4 cups |
|
|
Eggs, whole, beaten |
1 lb. |
10 eggs (1 pt.) |
|
|
Vanilla |
|
4 tsp. |
|
|
Flour, sifted |
1-1/2 lb. |
1-1/2 qt. |
2. Combine dry ingredients. Add to sugar mixture. Mix until blended. |
|
Salt |
¾ oz. |
4 tsp. |
|
|
Soda |
|
2 tsp. |
3. Make into 8 rolls 1-1/2 inches in diameter. Cut strip into 1 ounce pieces. Pan pieces and flatten until ¼ inch thick. |
|
Baking Powder |
1 oz. |
3 tbsp. |
|
|
Oats, rolled |
3 lb. |
4 qt. |
4. Bake (375 F.) approximately 10 minutes. |
To see the entire publication, click this link: United States Marine Corps Recipe Manual
Just for fun, we ran a nutritional analysis of the cookie recipes:
Oatmeal Cookies
1978
(3 to 4 dozen cookies)
1 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1 cup brown sugar, packed
1 egg
3/4 teaspoon vanilla
1 1/2 cups quick-cooking rolled oats
Mix flour, baking powder, soda, and salt. Beat shortening and sugar until creamy. Beat in egg and vanilla. Blend in flour mixture. Stir in rolled oats. Chill.
Shape dough into balls about 1 inch in diameter. Place about 2 inches apart on an ungreased baking sheet. Bake at 350 F. (moderate oven) 10 to 15 minutes.
To see the entire publication, click this link: Family Fare: A Guide to Good Nutrition