Mad Chef Michele’s Latest Experiment – Southern Oatmeal Cookies

Good Morning.  Hope your day is filled with sunshine. FYI – There is a special post at OgleOhio.com today and tomorrow.

I am going to be making the following recipe for the GriefShare group at church this week.  Only I will be tweaking it.

Southern Oatmeal Cookies

Dawn Fannin/Ravenna, TX

(pg 295 Gooseberry Patch “Blue Ribbon family favorites: tried & true recipes from Gooseberry Patch family & friends)

These are the best oatmeal cookies you’ll ever taste.  They’re great with a glass of cold milk.


1 c. butter, softened

1 c. sugar

1 c. brown sugar, packed

2 eggs

1 t. vanilla extract

1 1/2 c. all-purpose flour

1 t. baking soda

1 t. salt

3 c. long-cooking oats, uncooked

1 c. chopped walnuts or pecans


In a large bowl, beat butter and sugars with an electric mixer at medium speed, until fluffy.  Beat in eggs, one at a time, blending well after each addition.  Add vanilla; set aside.  Sift together flour, baking soda and salt.  Fold flour mixture into butter mixture; stir in oats and nuts.  Form rounded teaspoonfuls into balls and place on greased baking sheets 2 inches apart.  Bake at 350 degrees for 5 to 7 minutes.  Let stand on baking sheets for 4 to 5 minutes before moving to wire racks to cool completely.  Store in an airtight container.  Makes 4 dozen.

How Mad Chef Michele Will Tweak The Recipe

I will be adding in dried cranberries, dried blueberries, coconut and white chocolate chips.  This is being done to hopefully replicate the discontinued Blueberry Bar mix from Tastefully Simple.  How much of each I will be adding has yet to be determined but will probably be 1 c. of the cranberries, blueberries and white chocolate chips.

Will keep you updated on how this turns out.

Well off to the grocery store.