Today I’m sharing with you a recipe that my mother’s cousin, Peggy Cerva, recently sent me.
Here’s Peggy, in the fall of 1955:
I believe this, too, is Peggy, even younger (I’ll have to ask Peggy to be 100% sure):
I can tell that Peggy and I are related, because we both seem to have trouble smiling while getting our picture taken!
Peggy says that Hazel sent her this recipe — it’s in Hazel’s own handwriting. She thought I might like to have it. Of course I would!!
It arrived in the mail earlier this week, and I tried it out right away. I didn’t change a thing, and they came out really good!
So now I’m sharing it with all of you. Here’s Hazel’s original recipe — Peggy says she’s had this piece of paper for “40 some years”, so it’s a little beat up, but oh, so precious!
And here’s the recipe, so you can try it for yourself:
Chocolate Chip Oatmeal Cookies
- 2 eggs
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup shortening (I used butter)
Beat good. (Haha!)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/2 cups flour
Add to the above mixture.
- 2 tablespoons warm water
- 1 teaspoon vanilla
- 1 package chocolate chips
- 1 1/2 cups quick oats
Bake on greased cookie sheet at 350 degrees for 8-10 minutes. Cookies will not appear to be done in this length of time, but remove from oven anyway.
Peggy says chocolate chips used to come in 6-ounce bags, whereas nowadays they’re usually 12 ounces. So just use what you want. Peggy says she uses more than 6 ounces, and hey! it’s chocolate, so I did, too!
Here’s the back side of the recipe:
She’s right — they are! Enjoy!