A Recipe from Quaker Surprise Recipes (195?)

About the Recipe

My family and I were invited to join a close friend / auntie for dinner tonight, and I was asked to bring dessert. I wanted to grab a recipe that was fairly simple so that my 2-year-old son, Maxx could help. These sweet, crispy on the outside, chewy on the inside cookies were exactly the right choice!

The recipe is written very simply, so I’ll offer a few reminders:

• The year is now 2024, and stand mixers exist. Please feel free to use one. I forgot at first, and was wondering why I was having some difficulty getting everything to come together. An electric beater will also work, or you can go old school and pull out a hand beater!
• There’s a ton of sweetness already in this recipe. Unsweetened coconut flakes will do just fine if you can find them.
• I used vanilla extract, which worked well, but I think this recipe would really come to life with the almond extract.

All in all, this was the perfect recipe to make with Maxx. And he was so excited to try them with his friend Weatherby!

About the book

This little booklet is so stinkin’ cute! It comes from the Mary Alden Test Kitchen in partnership with Quaker Oats/Mother’s Oats (according to this article, acquired in 1911). Dating the book was challenging, but I’m guessing mid/late 1950’s. That seems to be the height of Mary Alden’s other cookbooks. Instant oats are also nowhere to be found in this booklet, and they were introduced in 1961. Any other marketing/brand name collaboration would have highlighted that kind of new product innovation. Anyway – enough of the history! Enjoy the book!

The Recipe!

Ingredients:

1 1/4 cups sifted enriched flour
1 t baking powder
1 t soda
1/2 t salt
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup butter or shortening, soft
1 egg
1/2 t almond or vanilla extract
1 cup Quick Quaker or Mother’s Oats, uncooked
1 cup coconut

Directions:

1. Sift together flour, baking powder, soda and salt into bowl. Add sugars, butter, egg and flavoring. Beat until smooth, about 2 minutes.

2. Fold in rolled oats and coconut.

3. Shape dough into small balls; place on greased baking sheet.

4. Bake in a moderate oven (350*F) 12 to 15 minutes. Makes 3 dozen cookies