Jan. 24 Oatmeal Snickerdoodles

Many years ago, we would publish a Holiday Cook Book special section around Thanksgiving. We would put an ad in the paper and request recipes and invite people with recipes from different food categories to participate in a cooking “contest”. They would prepare their dishes and we had judges pick winners. Ah, those were the days!

This Oatmeal Snickerdoodle recipe was submitted by to us by Ramona Parker and it has been a favorite of mine ever since.

1 1/2 cups Brown Sugar
1 1/2 cups White Sugar
1 stick margarine or butter
1/2 cup shortening
1 1/2 teaspoons Vanilla
1 egg
4 egg whites
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 1/4 cups quick or rolled oats
3/4 cup sugar
1/4 cup cinnamon

Cream first four ingredients with vanilla. Beat in egg and egg whites. Add baking soda, baking power, salt, and one cup of flour. Mix very well. Add the additional flour and oatmeal. Mix thoroughly. If mixture is still not firm, add another 1/2 cup flour. Chill dough for at least one hour. Shape dough in small balls and roll in a mixture of cinnamon and sugar. Bake 10 to 12 minutes at 350 degrees until lightly browned. Cool on wax paper or a cooling rack. Eat and enjoy – and maybe bring a couple to me!