OATMEAL MUFFIN COOKIES
By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 213) [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]
These were a featured item in a Toronto bakery – they are made like muffins but taste like a cookie.
INGREDIENTS:
2 cups old-fashioned rolled oats
1 cup packed brown sugar
tablespoons margarine or butter, melted
pinch of salt
1 tablespoon vanilla
½ teaspoon cinnamon
1 cup chopped walnuts or pecans, optional*
*Chocolate (or butterscotch) chips may be substituted for the walnuts or pecans – or may be added in addition to the nuts, allowing a 12-ounce package for this recipe.
INSTRUCTIONS:
Mix oatmeal and brown sugar thoroughly. Work in butter until it becomes intimately acquainted with the other ingredients. Add everything else. Spoon into 12 greased and floured muffin wells. Pack the mixture down firmly with the back of spoon. Bake at 350°F for exactly 16 minutes. Remove pan to wire rack. Allow cookies to cool in the pan about 1 hour. Loosen with the tip of a sharp knife to remove from pan. Makes 1 dozen.
See also…
