Thomas’ childhood recipe finally captured with pictures. An oatmeal cookie without any flour or other fillers.
- measuring cup
- butter knife
- mixing bowl
- cookie sheet, ungreased
- 1 container old-fashioned oatmeal, uncooked
- 4 sticks butter, cold
- 1/2 cup sugar
- 3 tbsp. vanilla
- 3-4 tbsp. water
Preheat the oven to 375 degrees while you cut and mash the butter in the bowl.
Add sugar and vanilla to bowl and combine with butter until completely blended (no discernable sugar granules).
Add half of the oatmeal to the bowl. Mix everything together by hand until butter is completely coated.
Add remaining oatmeal and continue to mix by hand until the butter is evenly distributed on the oatmeal.
Add water to moisten the mixture. The oatmeal mix should fall apart easily in your hand but clump together if you press it into a ball.
Shape the mixture into tightly-packed balls about 1.5 inches in diameter and place on cookie sheet. You should be able to fit 30 cookies on the cookie sheet (5 rows by 6 columns).
Bake cookies for 15-18 minutes — remove when they are a very light brown color. Remove cookies from oven and let them to cool to room temperature. Makes about 30 cookies.