With coconut.
If you want a version that also has raisins, here’s one from the November 22, 1935 edition of The Hammond (Indiana) Times:
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Coconut Oatmeal Drop Cookies
Cream butter and sugar thoroughly, then add milk and mix well. Sift flour once before measuring, then add flour sifted at least twice, together with the baking powder, salt and soda. Next, add coconut and oatmeal mixed together, then the chopped raisins, and lastly the vanilla. Drop from a teaspoon on a greased shallow baking pan, leaving about one inch space. Bake in a hot oven 20 minutes. For variety a few spices or chopped black walnuts make these delicious. Mrs. Paul V. Shafer,
4813 Pine Ave., Hammond. |
This recipe is from the 32nd page of the notebook; here’s the page in full (click to enlarge).
Click to expand a longer explanation...| In the words of the seller: I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms. Later addendum: [A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area. |
Oatmeal Cookies From Agnes
1 c. white sugar
1 c. brown sugar
2 eggs
1 c. shortening
1 tsp. baking soda dissolved in 3 Tbsp. boiling water
2 c. flour
4 c. oatmeal
1 c. coconut
1 Tbsp. vanilla
salt
Mix coconut with oatmeal and put in last.