Aunt Doris says these cookies are just the thing to bring some cheer and sunshine to a grey day.
1 1/2 cup flour
1 cup granulated sugar
1 cup light brown sugar
1 cup butter softened
1/2 tsp salt
1 tsp cinnamon
1 tsp ground cloves
1 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp baking soda
1 tsp vanilla extract
a few gratings of fresh nutmeg or 1/4 tsp
3 cups quick oats
3/4 cup currants
1 cup chopped nuts
Mix flour and spices. Set aside.
Cream sugars and butter together until well mixed. Add eggs one at a time. Add flour mix in two batches, mixing well. Stir in oats. Add the currants and nuts which are optional. The original recipe called for raisins. However, I think the tiny currants are sweeter.
This may seem like a lot of spice but it is a nice blend and not too strong for the little ones. The original recipe called for twice as much spice but this is the recipe I made today and trust me, the cookies are delicious.
The other important thing is to bake them at exactly 11 minutes at 375 degrees. They will look golden around the edges and sort of raw in the middle but that is okay. Let them sit on the baking pan about two minutes before moving them to a rack. I always use parchment paper to line the baking pans, and in this case it makes for very easy removal.
Drop about a tablespoon of batter for each cookie. They don’t spread out a lot. Yield is about 5 dozen.
I have been hunting for the carrot cake recipe from Mary Margaret McBride Encyclopedia of Cooking. My mom used to make me a cake every year for my birthday growing up. She handed the book down to me and after 15 years of wiping dust off the falling apart, duct taped book, I threw it away. One year later, my mom told me the carrot cake recipe she always used was, yes, guess where!