I grew up eating these cookies and I often received them in care packages when I was in college. Mom always had a fresh batch when we’d go to Ohio for a visit with the kids. They are as good and healthy now as they were then.
Grandma Karney’s Oatmeal Cookies
December 9, 2011
by Mark Karney
½ lb Margarine or butter
1 c Sugar
1 c Brown sugar
2 Whole eggs
1 c Chopped dates
½ c Walnuts, pecans or almonds
1 tsp Baking soda
1 ½ c Flour
3 ½ c Rolled oats (Quaker Oats)
2 tsp Vanilla
Mix the first seven ingredients first, then add the flour, oats and vanilla.
Make logs about 10 inches long and 2 ½ inches in diameter. And wrap into wax paper and chill in the refrigerator for a couple of hours.
Heat oven to 350°.
Slice the logs into 3/8 in. slices and place on ungreased cookie sheet leaving about 1 inch between them.
Bake for 12 – 20 minutes, checking regularly. Cool a bit before removing from the cookie sheet as they are fragile.