[spudco]

I have had the privilege to know Sally as a friend, member of my extended family and a terrific cook for three decades.  Over those years by her estimate she baked at least 75,000 cookies.  I personally believe the number is much larger!  These chewy treats have been shared by the hundreds with folks at our fall feasts, spring gatherings, solstice celebrations, birthdays, weddings, anniversaries, ball games, milestones and the occasional more solemn times.  In Sally’s kitchen, the cookie jar is always full and over the years, it has been the object of daily snack raids by hoards youngsters living near her.  Often when I have visited her home, my heart has soared with the aroma of baking cookies.  Whenever Sally visits, dozens and dozens of wonderful cookies show up as well.  Sometimes, her cookies even arrive by special courier when she is unable to make the trip.
 
Some folks might consider these cookies a part of our food tradition.  I think these cookies have transcended the classification of a “tradition” and have become a way of celebrating our wonderful shared lives on this earth.  They are now our communion food. 

I am honored to share her recipe with our community.  I hope you will bake a batch of happiness soon.

Sally Cookies

Ingredients
1 cup Land o’ Lakes margarine
½ cup butter
1¼ cups brown sugar (loosely packed)
2 large eggs
2 tsp. vanilla extract

¾ cup whole wheat flour
1 cup unbleached white flour
3 cups whole rolled oats

Additional embellishments
1 package semi-sweet or bittersweet chocolate chips
1 cup dried cranberries, cherries or other dried fruit.
½ cup whole ground flaxseed meal
1 cup chopped walnuts or pecans
Preheat oven to 375 degrees

Mix dough
Sift together whole wheat and white flour and set aside
In mixer bowl:
Cream margarine and butter
Add brown sugar and continue mixing
Add eggs and continue mixing
Add vanilla and continue mixing
Incorporate flour mixture into creamed mixture
Add rolled oats
Touch test – if dough is sticky, add a small amount more white flour
Add one or more of the “embellishment” ingredients

Bake
Line baking sheets with parchment
Place 1 ½ inch diameter balls of dough evenly spaced on sheets
Bake 11-13 minutes, rotating pans after 6 minutes
When lightly browned, allow to cool on pan for 5 minutes
Move to wire rack with spatula and allow to completely cool
Store in air tight container – may be frozen
   Yields 5-6 dozen medium sized, chewy treats

Sally’s notes
The flaxseed meal is wonderful for texture.
Imitation vanilla can be used.
Ghirardelli 60% cocoa chocolate chips are great.

[gitarretyp]

That's an interesting variation of brown sugar cookies. The normal recipes are very rich and sweet (but extremely tasty ). Sally's addition of wheat flour and rolled oats sounds like a nice touch. I'll have to give these a shot. Thanks for sharing.

[acwd1950]

Those look good! Gonna give them a try! Thanks

Steve