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    Home » Everything Amish » Plain Culture

    Montana Oatmeal Cookies

    Published: May 5, 2016 · Updated: May 5, 2016 by Kevin Williams | Leave a Comment

     

    The Amish settlement in St Ignatius is located on Native American reservation

    The Amish settlement in St Ignatius is located on Native American reservation

    n Williams

    Like the state, these are big and filled with flavor. Many Amish cooks use locally grown oats for these cookies and other recipes. Montana ranks among the nation’s top producers of grain crops such as wheat, barley, and oats. Regular store-bought quick cooking oats can be used in this recipe.  This recipe comes to us from one of the best bakers in the St. Ignatius, Montana Amish community.  Enjoy!

    1 cup (2 sticks) butter

    3 cups firmly packed brown sugar

    4 large eggs

    2 teaspoons vanilla extract

    1 teaspoon salt

    2 teaspoons ground cinnamon

    ½ teaspoon nutmeg

    3 cups all-purpose flour

    3 cups quick cooking oats

     

    Frosting

    1 ¼ cups shortening

    2 large egg whites, beaten

    1 tablespoon vanilla extract

    3 cups powdered sugar

     

    Preheat the oven to 350°F.

    Cream together the butter and the brown sugar in a large mixing bowl. Add the eggs, one at a time, stirring well between each addition. Stir in the vanilla, and mix until the mixture is creamy and light. Add the salt, cinnamon, nutmeg, flour, and oats to the wet ingredients. Stir until all of the dry ingredients are evenly incorporated and a dough is formed.

    Drop the dough by tablespoons onto cookie sheets, then flatten with the bottom of a drinking glass dipped in water. Bake the cookies until they are golden brown around the edges, about 10 minutes. Allow the cookies to cool for about 5 minutes on the cookie sheets before removing them to a wire rack to finish cooling.

     

    Make the frosting: Combine the shortening, egg whites, and vanilla in a large mixing bowl, and stir until the mixture is smooth and creamy. Gradually beat the powdered sugar into the shortening mix until a thick, smooth frosting is formed. Spread the frosting on top of the cooled cookies.

    « Throwback Thursday: The Amish of Adams County
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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