½ lb unsalted butter
3 eggs
1 cup brown sugar, firmly packed
1 cup white sugar
1 Tbsp vanilla (optional, not in her original recipe)
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups rolled oats (quick oats)
1 cup chopped walnuts (optional, not in her original recipe)
1 cup roasted unsalted sunflower seeds (optional, not in her original
recipe)
Preheat oven to 350° F
Cream together the eggs, butter, both sugars and vanilla (if using). Blend on
medium speed for about 2-3 minutes.
In a separate bowl sift or whisk together the flour, salt, baking
powder and baking soda.
Once the butter and sugar mixture is uniformly blended, add the sifted
flour ingredients and mix on medium speed for 2 minutes or until it is well incorporated.
Add oats and mix until fully blended in. If you are using the nuts,
add them with the rolled oats.
Drop spoonful’s of cookie dough onto baking sheet.
Or use a mini ice cream scoop to make them uniform size and it is faster too!!!
Bake in
preheated oven for 11 – 12 minutes or until slightly brown around the edges.
So, stopping here for a moment, when the cookies come out of the oven identify a few of them that you want to kick up a notch, then press down onto them with your thumb to make a small dent or dimple in the hot cookie. Once dimpled thus, put a little dollop of jam into the hot cookie dimple then place on cooling rack to cool. This was a signature move for Mémère.
Remove cookies from oven and place on cooling rack until cooled. Serve with
milk, tea, coffee or other beverage of choice.
Go ahead! Try to eat one without smiling! It can’t be done….
