Mother Blodgett's Toasted Oatmeal Cookies

(submitted by Dick Blodgett - son of Loyal Blodgett, grandson of Jesse Blodgett)

This recipe was given to Dick Blodgett's wife Ruth,
by his mother, Helen K. Blodgett, when they were first married.
Helen, in turn, had received it from her husband Loyal's mother, Jesse Blodgett.

Jesse (Pierce) Blodgett

• Ingredients:
• - 1 1/2 Cups Oatmeal
• - 2 1/2 Cups Flour
• - 1/3 Cup Sour Milk
• - 3/4 Cup Shortening
• - 2 Cups Brown Sugar
• - 2 Eggs
• - 1 tsp Vanilla
• - 1 Cup Dates
• - 1 Cup Nuts
• - 1/2 tsp Salt
• - 1 tsp each of: baking soda,
• baking powder, cloves,
• cinnamon, nutmeg

• Directions:
• - Sprinkle oats in pan and brown slightly in 350 degree oven.
• - Remove, place in bowl, add sour milk and let stand 5 minutes.
• - Cream shortening and sugar.
• - Add eggs and vanilla. Mix well.
• - Add oat mixture, then dry ingredients.
• - Drop onto greased cookie sheets.
• - Bake at 375 degrees for 15 minutes.