These breakfast cookie recipe was one of my grandma's drop cookie recipes . I found it in her 1932 cookie recipe tin where she began storing her recipes the year she got married - 1932. It's one of her not-so-traditiional Italian cookie recipes . It originally came from my Auntie Olga. And you know, it's one of those recipes that goes around the family once somebody brings it to a get-together.
These are also called "Ranger cookies". So if that's what you were looking for - here ya go!
Don't panic. I'll tell you upfront - a breakfast cookie recipe calls for a lot of ingredients. But they aren't tricky-to-find-ingredients.
One interesting thing, there's Wheaties in this recipe. And back in 1932 my grandma's recipe said "Pep" could be substituted for the Wheaties. Hmmmm. Never heard of it. Only my mom and those in her generation could tell me what "Pep" was. And for the life of me - I can't remember what it was/is as I type this.
When I first wanted to make these, my original plan was to serve them to my guests as part of their breakfast. I made them two days ahead of time so I could focus on other stuff. So, I put them into a Tupperware. BUT wouldn't ya know it - EVERYONE ate them for dessert and pickin's throughout the day! So that left them with the remainder of Wheaties for their breakfast instead. (Not really, but they could have had them if they wanted.)
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* 1 Cup shortening (see substitutions ideas below - if this doesn't suit you)
* 1 Cup of brown sugar
* 2 Cups of flour
* 1 tsp of soda
* 1 tsp vanilla
* 2 Cups of Wheaties
* 1 Cup of white sugar
* 2 well beaten eggs
* 1/2 tsp of baking powder
* 1/2 tsp of salt
* 2 Cups of Oatmeal (not INSTANT or FAST COOKING)
* 1 Cup of coconut
* Preheat oven to 375 degrees.
* Cream sugar and shortening
* Add 2 well beaten eggs
* Sift dry ingredients and add to cream mixture
* Add remaining ingredients
* Pretty simple, huh?
* Bake - or golden whichever comes first
YUP! And I'm a big shortening hater. However, out of respect to my grandma (God rest her soul) I followed the recipe and used shortening ( UGH ). And I did add a bit of butter flavoring.
TIP: If you use butter refrigerate the dough for a bit after mixing. Drop the cold dough on the cookie sheet before baking. This keeps them from turning into crispy frisbees.
Probably any bran type flake that is large. You don't want a mealie bran. And, I'd be wary of sugar coated brans.
Since my grandma had this in her 1932 recipe tin, I'm thinking they didn't even know instant or fast cooking oatmeal would come down the pike. And I'm not gonna try to experiment. These came out WONDERFUL as is with the recipe above.
You can add 'em. I don't see why not. AND if you want to get a little out of the breakfast cookie realm. Soak the raisins in rum or bourbon and then add 'em. YUM!
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