Doris Sands' Oatmeal Crispies

Doris Sands was the mother of Frank E. Sands, King Arthur Flour's current chairman of the board. Up until the early 1980's, the extended Sands family gathered together around the 4th of July with parents (and grandparents) Walter and Doris at their home in Duxbury, Massachusetts. For several days there were exploratory trips by foot onto the mud flats of Duxbury Bay when the tide was out, and an equal number by Sailfish when the tide was in. There were games of kick-the-can and tennis, swims by moonlight and much sharing of the joys of being together. There was also much feasting. This recipe was one that Grandma Sands made in abundance when grandchildren were around, and it has become one of the memories of Duxbury.
1/2 cup (1 stick) butter
1/2 cup vegetable shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 large eggs 2 cups King Arthur Unbleached All-Purpose Flour
2 cups oatmeal
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup milk
1 cup chopped walnuts
Preheat the oven to 375°F.

Cream the butter, shortening and sugars together until they are light and fluffy. Add the vanilla and eggs and beat until the mixture is light.

Thoroughly combine the flour, oats, salt, baking powder and baking soda. Add about 1 cup to the butter mixture. Blend in the milk and then the remaining dry ingredients. Fold in the nuts.

Drop the dough from a teaspoon (or tablespoon) onto a lightly greased baking sheet and bake from 10 minutes (small cookies) to 14 minutes (large cookies), or until the edges and tops are beginning to brown.

 
 

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