Easy Oatmeal Cookies

Last week, our friend Ben visited from Fargo for a few days. When he asked if he could bring anything from home for us, I very stupidly did not say, "50 pounds of rhubarb." But I certainly can't complain about the Sandy's Donuts he brought!

While I'm still trying to figure out a solid recipe to use my newly-discovered-yet-questionable frozen rhubarb, I decided to whip up a quick batch of tried and true cookies.

This recipe was found in the St. John Lutheran Church Cookbook and is credited to V. Voll.

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Easy Oatmeal Cookies

1 cup shortening

1 cup brown sugar

1 cup white sugar

1 tsp. vanilla

2 eggs

1 1/2 cups flour

1 tsp. cinnamon

1/4 tsp. nutmeg

1 tsp. salt

1 tsp. baking soda

3 cups quick-cooking oatmeal

Raisins (optional)

Walnuts (optional)

Cream the sugars and the shortening together and then mix in the order given. Form into balls and bake at 350° for 12-15 minutes.

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These cookies do live up to their name and were pretty simple to make. The recipe lists a couple optional inclusions, as well. I ended up putting a handful of pecans in there, but since I find raisins in baked goods to be borderline unethical, I chose to forgo those.

These are nice and chewy and did not get a chance to go stale before they were all eaten, so I count that as a success. The cinnamon and nutmeg sort of make this a fall-flavor cookie for me. These would make excellent ice cream cookie sandwiches.

For my next recipes, I'm hoping to find something that doesn't require baking. I feel kind of bad making the oven fight with the air conditioner when it's so hot here in Texas. I could probably just park my car outside and set a tray of cookie dough on the dashboard for a while and I'd be all set.

Final rating: 4.5/5 would definitely make again when it's not one million degrees outside