My sisters are so cool. I just visited with one this evening and we munched on these delights. My other sister has even won a blue ribbon as a 4H girlie at our home state State Fair. Yeap. She’s the babe and we just relish her success by eating up the goodies.
I haven’t made these cookies in more than ten years, but the flavor for them has never faded. My old recipe card with stains, smudges, and cookie-love-marks has long since disappeared, sadly. that only allowed me one more joy – a phone call home to my mom for the recipe. And how cool is my mom? She just looked it up on her laptop for me. LOL. Duh! Why am I still looking for my recipe card????
Also thanks to the phone call, I finally remembered to ask my mom just who Aunt Selma is anyway. After all, we’ve been making these cookies for over 25 years and all the while calling them “Aunt Selma’s Best Ever Oatmeal Cookies” and I don’t think I’ve ever known who she was. Needless to say, despite my 25 year belief that Aunt Selma was actually my relative, she (according to my mom who is even unsure) is actually the aunt of Mrs. S who worked with my sister (the babe) with the 4H club. ACK! Never mind! Let’s just send some love through the air and prayers for Aunt Selma – wherever and whoever you may be. These cookies are AWESOME!
They melt in your mouth.
They … well… they are wickedly addictive – be warned!
Here’s the recipe. Once you bite in, please.. send a little love to your own Aunt Selma (or mine or Mrs. S’s… or someone’s) in thanks.
Aunt Selma’s Best Ever – Blue Ribbon Winning – Oatmeal Cookies
1 cup shortening (Crisco)
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 1/2 cups GF flour mix (with xanthan gum)
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups GF oats OR quinoa flakes
3/4 cup nuts – OPTIONAL
- Preheat oven to 350F.
- Cream together sugars and shortening.
- Add egg and vanilla. Beat together for one minute.
- Whisk together: flour, cinnamon, baking soda, salt, and oats.
- Add dry ingredients to creamed shortening/etc.
- Mix until well combined.
- Add nuts – if using – and briefly mix again.
- Form into 1 1/2 inch balls and place 2″ apart on cookie sheets
- Bake for 10-12 minutes until golden brown.
- Cool on a cooling rack (to avoid further cooking on hot cookie sheets).
MUNCH a few with your sister and smile while you chat about the other sister! Trust me! She’ll know you were smiling when you were talking about her and eating these Blue Ribbon cookies. She’s your sister. She knows ALL. In fact, even with a phone call, she will instinctively know you are writing about her cookies and post a note on your flickr pictures before you can even get your blog entry posted. She’s that cool.
And the other sister? She’s so cool, she’ll bring home cookies to share with her family and spread the word. Aunt Selma’s cookies are the BEST EVER and they could just win you a Blue Ribbon. LOL
Happy Cookie Eating! =)
UPDATED ADDENDUM: July 2013. With two commenters below, I have learned the mystery Aunt Selma belongs to the originator of this recipe: Peg Bracken. Apparently this is from her cookbook titled: “I Hate to Cook Book” from the 1960s. It’s appears to have been released for it’s 50th Anniversary in 2010. (Honestly, with recipes like this and that title? This book will outlive us all! ) Thank you all for your smarts and sharing the information with me.