Recipes are sweet memories

Published 12:00 am Wednesday, June 16, 2010

I am still sifting through the old box of recipes that I “found” safe and sound in my garage a few months ago. In organizing the recipes to see which ones I definitely want to keep, I’ve run across some more old favorites.

This first recipe I found written in my grandmother’s handwriting. She taught me to make them one summer when I was pretty young because there was very little cooking involved in them.

I love the combination of peanut butter and chocolate and sometimes I use chunky peanut butter when I make them.

Chocolate oatmeal drops

1 stick of butter

2 cups of sugar

1/2 cup of milk

4 tablespoons of cocoa

1/2 cup peanut butter

3 cups of oatmeal, quick cook variety

In a large bowl measure out your oatmeal and add your peanut butter.

In a medium saucepan mix the sugar, cocoa, butter and milk. Cook on medium high heat, stirring until melted together.

Then cook 2 1/2 minutes, stirring often. Pour the liquid mixture over the oatmeal and peanut butter and mix well.

Because this gets so thick I use a large wooden spoon to mix it. Drop by spoonfuls onto waxed or parchment paper.

I press them down slightly with the back of the spoon. Let cool and enjoy.

My friend Janet in Jackson was a caterer and whenever she made a cookie or sweet tray for an event these cookies were always on it.

You can slice them thinly and have crisp cookies that are perfect with a scoop of vanilla ice cream or slice them a little thicker and slightly undercook them for a softer one.

Janet’s cookies

1 4-serving size of butterscotch pudding mix (not instant)

1/2 cup butter, room temp

1/2 cup brown sugar

1 egg

1 1/2 cup unsifted all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoon ground ginger

1 teaspoon cinnamon

Cream together the pudding, butter and brown sugar until well mixed and add the egg. In a small bowl, mix together your dry ingredients and then blend into the egg and sugar mixture.

Chill the dough for about 30 minutes.

Then take the dough and spoon it onto a piece of plastic wrap. Using the wrap to help you form the dough into a long log and wrap it tightly. Place in the refrigerator for at least an hour.

When you are ready to bake the cookies, preheat your oven to 350 degrees, slice the cookie dough into slices and lay them on a parchment paper lined baking sheet and bake for about 10 to 12 minutes.

Christina Hall writes a weekly column for The Democrat. She can be reached at