Ramona Cooper from Baltimore was looking for a recipe for making a cookie similar to the "Dad's old fashioned oatmeal cookie" that used to be available in Baltimore many years ago. It turns out that Dad's Original Scotch Oatmeal cookies have been around since the turn of the century and, while no longer available in Baltimore, they are still being made by Dad's Cookie Co. in St. Louis. The cookies are available at the company's retail outlet in St. Louis or by mail order through their website. This is clearly a cookie that many people remember fondly, and I was able to locate several "copycat" recipes on the Internet.
After reading and testing several different ones, I decided the recipe for the thin and crispy oatmeal cookies from Cooks Illustrated (cooksillustrated.com), originally published in January 2008, probably produced a cookie closest to the "Dad's" cookie that Cooper had described. This simple yet utterly delicious cookie is reminiscent of the kind one might have found in the cookie jar at the corner grocery or deli. Equally good dunked in a cup of hot coffee or ice cold milk, you likely will be transported back to your childhood with the first bite this old fashioned classic.
Wanda Reynolds-Best from Baltimore is looking for a recipe for baked shad fish. She thinks she remembers reading a recipe back in the 1990s in either the News American or The Sun that called for a long cooking time to help soften the bones.
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Thin and Crispy Oatmeal Cookies
Adapted from Cooks Illustrated
Makes 24 cookies
1 cup unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon cinnamon (optional)
14 tablespoons unsalted butter (11/4 sticks), softened but still cool
1 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla
21/2 cups Quaker Old Fashioned Rolled Oats (not quick cook or instant)
1 cup chopped walnuts or pecans (optional)
Adjust oven rack to middle position and preheat oven to 350 degrees. Line 3 large baking sheets with parchment paper.
Whisk flour, baking powder, baking soda, salt and cinnamon in medium bowl.
In a standing mixer fitted with paddle attachment, beat butter and sugars at medium-low speed until just combined. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down bowl with rubber spatula. Add egg and vanilla and beat on medium-low until fully incorporated. Scrape down bowl again. With mixer running at low speed, add flour and mix until just incorporated and smooth. With mixer still running on low, gradually add oats and mix until well incorporated, about 20 seconds. Mix in nuts (if using). Give dough a final stir with rubber spatula to be sure no flour pockets remain and ingredients are evenly distributed.
Using a 2 tablespoon scoop, form dough into rounded balls (if you don't have a scoop you can form the balls by hand). Space cookie dough balls about 21/2 inches apart on parchment lined baking sheets. Using fingers, gently press each dough ball to 3/4 inch thickness.
Bake 1 sheet at a time on the middle rack of the oven until cookies are golden brown and crispy around the edges, but still slightly soft in the middle, 14 to 16 minutes, rotating sheets halfway through. Transfer baking sheets to wire rack; cool cookies completely on sheet.Copyright © 2015, The Baltimore Sun