About The Book

The Wooden Spoon Dessert Book is a bonanza for lovers of dessert”a wide range of favored perennials and rediscovered classics. Here is a wonderful, homey, and delicious array of recipes for the last, and best, course of any meal: custards, sugar pies, cobblers, layer cakes, frostings, pie doughs, and icebox cakes, all made simple as can be by Marilyn M. Moore’s straightforward directions and attention to detail.

Praise

“A masterful job at introducing the novice to techniques and what-ifs.” —The Washington Post

Old-Fashioned Oatmeal Cookies

Plan these crisp oatmeal cookies with cold milk for an after-school treat.

Preheat the oven to 350⁰F. Lightly grease 2 baking sheets, or use non-stick. In a large bowl cream together:

1 cup shortening
1 teaspoon pure vanilla extract

Stir together, pressing out any brown-sugar lumps with the back of a spoon, and then gradually cream into the shortening mixture:

3/4 cup granulated sugar
3/4 cup brown sugar
3/4 teaspoon salt
3/4 teaspoon ground cinnamon

Add, in this order, blending well after each addition:

2 large eggs
1 teaspoon baking soda, dissolved in 1 tablespoon water
1″ cups unbleached all-purpose flour

If you are using a mixer, remove the bowl from the stand. Stir in:

3 cups old-fashioned oatmeal (uncooked)
1 cup raisins

Drop by rounded tablespoonfuls onto the baking sheets, leaving 2 inches between cookies for spreading. Bake at 350⁰F for 11 to 13 minutes, or until lightly browned. Cool on wire racks.

Makes 36 large cookies.