I was named after two amazing women — Grandma Barbara Cattaneo and Grandma Barbara Harrington. I’d like to think we share more than just names.
Grandma Barb (my dad’s mom) was a lover of nature, books and the Cubs. Some of my favorite memories are of weekends spent at her and Grandpa Cork’s house in Peru, Illinois. We’d always go to the library, play around at the park and spend as much time as possible outdoors.
I sadly don’t have the same memories with my Grandma Cattaneo. She died before I was born. But, I feel like I know her from the stories my mom’s told. From what I hear, she was a great cook.
Her oatmeal cookies are legendary on my mom’s side of the family. My Uncle Bill and his daughters always look forward to them at holidays and they’re quickly devoured at parties. The recipe is simple — no raisins, no chocolate chips. But, that’s what makes them so good.
Every time I mix a batch of these cookies up, I feel a little bit closer to Grandma Cattaneo. If only I had the chance to learn how to give them her special touch.
Grandma Cattaneo’s Oatmeal Cookies
- 1 1/4 cups flour
- 1/2 cup unsalted butter, softened to room temperature
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup old-fashioned oats
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
- Combine flour, baking powder and baking soda in a large bowl. Set aside.
- In a separate bowl, cream butter using an electric mixer. Add egg and vanilla and mix until combined. Add white and brown sugar and mix until smooth.
- Slowly add flour mixture to the butter mixture. Mix until combined then fold in oatmeal.
- Cover bowl and put batter in the refrigerator for 30 minutes (this will make it much easier to scoop onto cookie sheets).
- Roll or scoop dough into bite-size balls and place one inch apart on cookie sheets.
- Cook for 12 to 15 minutes or until slightly golden on top.
- Let cookies stand for five minutes before transferring to a cooling rack.