Memere’s Oatmeal Cookies

This recipe is four generations old, passed down from one of our great-grandmother’s. It’s a family treat!! She grew up in New Brunswick and started making these cookies in the early 1960s. Most of their food was bought at the local supermarkets, but most fresh produce and vegetables were grown in their own gardens at home. And at that time, canning was quite common and a better way of preserving your own fruit and vegetables.

To make this recipe even more special, homemade jam can be added to the cookies. There are many ways to make jam, but homemade freezer jam is the perfect kind for beginners! Try making your own jam with any local in season berries to lessen your cookies environmental footprint!

Strawberry Jam:

TIP: For measuring shortening (or butter), first put water in the measuring cup (that is for liquids and can contain more than one cup of liquid). For example, if you needed 1 cup of shortening, put 1 cup of water in the measuring cup, then fill it with shortening until the water reached 2 cups, dump the water out and use the shortening. This keeps your measuring cups much cleaner!

Memereʼs Oatmeal Cookies:

1 cup of brown sugar
2 cups of oatmeal
2 cups of flour
1 cup of shortening
1/2 cup of milk

3 teaspoons of baking powder
1 teaspoon of salt


Mix all ingredients, form dough in a ball, then roll out half the dough and cut in round shapes. For the next half of dough, roll out and cut also in round shapes but also cut a small round hole out of the middle. Then bake in oven at 375 for 10 minutes. When the cookies are cooled spread one side with raspberry jam and top cookie with the matching side with the hole in it. Makes pretty cookies and very delicious.



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