Hi, everyone! I'm Joy. I blog at Yesterfood, which is about recipes and how cooking connects us to each other and to the past. I love recipes with a history or a story, and I can spend hours happily reading vintage recipes in old cookbooks.
I was so happy when Melissa invited me to guest post on her blog today, and I immediately thought of sharing these cookies with you. They represent what Yesterfood is all about, and the recipe came from a book I really enjoyed reading. Besides, who doesn't like to curl up with a good book, a cup or tea or coffee, and something delicious to nibble?
In 1988, the Daughters of the Republic of Texas gathered hundreds of old recipes from the early days of Texas and published them as A Pinch of This and a Handful of That. I have loved browsing through this collection of pioneer recipes and household tips ("Clothes which have a bad odor may be wrapped up and buried for a day or two in the ground to remove the odor" and, "To heal chapped hands, rub them with buffalo tallow").
When I spotted this recipe, I knew I had to try it. These are definitely Great-Grandmother-worthy cookies...buttery and crisp around the edges, rich and chewy in the middle, and a perfect balance of raisins, pecans, and dough. I used old-fashioned oats in my cookies because that's probably what Great-Grandmother Tenery used: quick cooking oats were not developed until the 1920s.
Great-Grandmother Tenery's Oatmeal Cookies Printable Recipe
Navarro County, Texas, 1880
Ingredients:
1 cup butter, room temperature
2 cups sugar (I used 1 cup granulated sugar and 1 cup light brown sugar)
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt (I added this- it was not in the original recipe)
1 tablespoon vanilla
2 large eggs
2 cups oatmeal
1 cup chopped pecans
1 cup raisins
Here are the exact instructions, as written: "Cream butter and sugar, add eggs, one at a time and beat thoroughly. Sift dry ingredients three times and add to creamed mixture with oatmeal, pecans, and raisins. Drop on greased tins, and bake in moderate oven for 15 minutes".
I added: Preheat oven to 350 degrees. Although the directions did not specify, I stirred the vanilla in right after the eggs. Bake on a parchment paper covered cookie sheet for 13 to 14 minutes or until just starting to brown (the longer they bake, the crispier they get). I dropped dough by rounded tablespoon-fulls. This made about 42 large (3.5"), delicious cookies.
Recipe from: Seconds of A Pinch of This and a Handful of That, 1830-1900 by The Daughters of the Republic of Texas. Post originally published on Yesterfood April 2013.
Thank you so much for joining me here today. I invite you to visit my blog, and to come and see me on any of your favorite social media:
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Thanks so much for sharing this wonderful recipe Joy!
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