Grant Family Oatcake Recipes

These recipes have come down the Grant line - they say my Scots-Irish ancestors brought them to the US a couple hundred years ago. They are quick and easy to make. There are no chemical preservatives hiding in these cookies yet they last for weeks in an airtight tin - if you can keep them that long! I list raisins in the ingredients because that's how the recipes came to me, but these cookies taste great if you substitute craisins (dried cranberries) or other dried fruit, and maybe some nuts. If you like citrus candied peel works well and there's a great - and none too taxing - recipe here.

Version 1 Ingredients/Method

3/4 cup fork stirred all purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

3/4 cup light brown sugar (firmly packed)

1 1/2 cups oats

1/3 cup corn oil

1 egg

1 tbsp water

1 tsp vanilla

1/2 cup raisins

- Mix dry ingredients and stir until lump free. Make well in center. Add raisins, oil, lightly beaten egg, water, vanilla. Mix well but gently.

Version 2 Ingredients/Method

1 cup softened butter

1 cup brown sugar (firmly packed)

1/2 cup white sugar

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

3 cups oats

1 cup raisins

Cream butter and sugars. Add eggs, vanilla. Beat well. Add flour, baking soda, cinnamon, salt. Mix well. Stir in oats and raisins.

Baking the Oatcakes (makes 30 or more cookies depending on size)

Heat oven to 350 degrees. Drop spoonfuls of mixture onto a lined cookie sheet a reasonable distance apart (a small ice cream scoop works real well). Now comes the fun bit...dampen the palm of your hand with cold water from a bowl, then 'splat' each blob of mixture to flatten. Bake for 10-12 minutes, until lightly browned. Allow to cool and stabilize for a few minutes then transfer to a rack.