I recently met another MOTHER OF SEVEN BOYS!!!!! Yes, there is another lady on the planet who mothers seven boys in a row!!!
She is a dear reader, and it just so happened that one day, when I emailed her to say hello, she was close enough for a visit!!!
We met at the park with my seven and six of hers (her oldest was busy), and the boys played while we talked. It was so nice to get to chat and hang out with another mother who really lives with the same amount of testosterone that I do. I was so happy to get to spend some time with her and her family. We covered the usual topics….curriculum, passenger vans, and food, of course! She was so sweet to share her favorite oatmeal cookie recipe with me. It’s the one from the Quaker Oats box. Thanks, Julie!!! Enjoy!
Vanishing Oatmeal Cookies
- 1/2 cup (1 stick) plus 6 tablespoons butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt (optional)
- 3 cups Quaker® Oats (quick or old fashioned, uncooked)
- 1 cup raisins
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to a wire rack. Cool completely. Store tightly covered.
The boys love them (with and without raisins!) And we found out why they’re called “vanishing” oatmeal cookies!!