Recipe By : The Canadiana Cookbook/Mme Jehane Benoit/1970
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Oatmeal
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Amount Measure Ingredient -- Preparation Method
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1 1/4 c sugar
1/3 c butter
1 egg
1 1/2 tsp vanilla
1/2 tsp almond extract
2/3 c flour
5 tbsp cocoa
2 tsp baking powder
1/2 tsp salt
1/3 c milk
2 c rolled oatmeal -- up to 2 1/2 cups
Cream the sugar, butter and egg until light and fluffy. Blend in the
vanilla and almond extract. Sift together the flour, cocoa, baking powder
and salt. Add to creamed mixture alternately with the milk. Mix well and
stir in the oats. Drop by tablespoons on greased baking sheet. Bake in a
350 degree F oven for 12 to 15 minutes, cool on wire cake rack.
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NOTES : In Digby (Nova Scotia), Sadie was everybody's friend. Wherever she
went she brought a batch of her cocolate oatmeal macaroons or her super
buttermilk biscuits. She always said that it was a hundred-year old family
recipe.
