Oatmeal Macaroons

Oats are for breakfast. This is breakfast, right?

Here’s a slightly lower-fat (and nut-free) iteration of Oatmeal Macaroons from the Dec. 23, 1917 edition of the Youngstown [Ohio] Vindicator.

From the box of D.W. from Cedar Falls, Iowa.

Oatmeal Macaroons

1 cup shortening
1 cup brown sugar
1 cup granulated sugar
1/2 tsp. vanilla
2 eggs, beaten
1-1/4 cup sifted flour
1 tsp. soda
1/2 tsp. salt
1/2 tsp. cinnamon
3 cups oatmeal (uncooked)
1/2 cup chopped nuts

Place shortening, sugars, vanilla and eggs in mixing bowl and beat very thoroughly. Sift flour with soda, salt and cinnamon; add to other mixture and mix thoroughly.

Fold in oatmeal and walnuts. Drop by teaspoons onto greased baking sheets. Flatten if desired.

Bake in a moderate oven (350) 12 to 15 minutes.

Cool about 2 minutes before removing from baking sheet.

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