Once upon a time son Josh was a little boy who loved a cookie by the name of Oatmeal Chippers, laced with cinnamon and nutmeg studded with chocolate chips and walnuts. Oats form the cookie’s foundation, leaving the cookies moist and delicious.
The recipe came my way from the “Farm Journal’s Best-Ever Recipes” — which remains one of my favorite cookbooks. One of the things I like about it this cookbook is the way each recipe contains comments from farm and ranch women (no men) who give matter-of-fact reviews.
This recipe is the star of my favorite company meal. – Maryland
Every time our church has a supper, I am asked to bring “those good beans” – Wyoming
I wouldn’t dare show up at our family reunions without Indiana Baked Beans. – Nebraska.
I believed those reviews, and the women who wrote them. I was swayed by their words.
So it was with the Oatmeal Chippers.
I’ve never found a child who didn’t like Oatmeal Chippers. – Vermont
My family’s favorite cookie was always chocolate chip until the day I made these Oatmeal Chippers. – Â Indiana
Sold!
I’ve had the book since 1977, and it’s in sorry state. Â There’s a burner seared into the cover from the time I accidentally set the book on a stove that I thought was off, but it wasn’t. My favorite recipes’ pages are splattered from decades’ worth of being in close proximity to my messy cooking.
I learned to be a more a tidy cook, and I cook many dishes from this cookbook, like Chicken and Dumplings, Gingerbread Deluxe, Rich Hot Rolls and Vanilla Ice Cream.
I was a budding cook when I first received the “Farm Journal’s Best-Even Recipes” and every recipe I tried turned out just as the farm and ranch women had promised.
Later, when Josh joined the United Sates Marine Corp, I packaged up dozens of Oatmeal Chippers for Josh and his buddies and sent them overseas, where the cookies arrived, but more crumbs than cookies. No matter. They tasted just fine.
Oatmeal Chippers
1/2 cup butter or margarine 1/2 cup shortening 1 cup sugar 1 cup brown sugar, firmly packed 2 eggs 1 tsp. vanilla 2 cups sifted flour 1 tsp. baking soda 1 tsp. salt 1 tsp. ground cinnamon 1 tsp. nutmeg 2 cups quick-cooking rolled oats 1 cup semi-sweet chocolate chips 1 cup chopped walnuts (optional)Cream together butter and shortening in bowl with electric mixer at medium speed. Add sugars gradually, beating until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, baking soda, salt, cinnamon and nutmeg. Blend in the sifted dry ingredients, mixing thoroughly. Stir in oats, chocolate pieces and nuts.
Drop by rounded teaspoonsful about 2 inches apart onto greased baking sheet.
Bake in a 375 degree oven for 9 to 12 minutes. Remove from baking sheets. Cool on racks. Makes 8 dozen.
Source: Farm Journal’s Best-Ever Recipes, Countryside Press, edited by Elise W. Manning.
