Dad's Cookies

Saturday 16 March 2019

I went to bake these cookies the other day and couldn't believe that I hadn't already shared them with you.  This recipe is one of my all-time favourite cookies to bake, and for several reasons.

Back in the mid 1980's after moving into a new home, I became friends with a wonderful lady who lived next door, named Mabel.  Mabel's husband was in the Canadian Military, the same as mine, and we both had children of  similar ages.  We both loved to craft and to cook.

Oh we had some really good times together.  Every night after supper, once the dishes were done (in the warmer months anyways) we would both sit out on our front door steps, enjoying a coffee together and reliving our days with each other.   

Several times a month we would share a dinner evening, with a theme actually   . . . one time at hers, another at mine.  We had German nights, and Italian nights, Mexican nights, etc.  We used to play Cribbage with she and her husband and we also enjoyed going to Ball room dance classes and square dancing together, and Mabel and I enjoyed going to the same church guild.  I remember being truly gutted when she and her husband were posted away. I thought my heart would break. 

Happily we have stayed in touch all these years and so have our children.  Two of our sons were best men at each others weddings. We  have shared so many things together,  our faith, happy times, good food and tasty recipes.  This recipe is a refrigerator, slice and bake, cookie recipe I got from Mabel all those years ago. (At least 35 now!)

It is a cookie which I just love, not the least because of my dear friend, but also because they are pretty darned delicious. I would call these the best oatmeal cookie I bake and my favourite!

They are simple to make.  Just stir everything together, shape into logs, wrap and chill. (At least 2 hours.)

Once chilled you are ready to cut them into slices ready to bake . . . 

You will want a good, sharp knife to cut them into slices, especially if you have used chocolate chips.  They can be quite hard to cut through, becoming brittle, so a sharp knife is a must.  I can't recommend the MyKtchn Premium Black Ceramic Kitchen Knife Set   enough! Made of Zirconia ceramic, this six piece set of knives feature longer durability than regular steel while leaving your food free of chemical and metal taste. They are sleek, easy to handle and perfect for your slicing and dicing needs.  I use mine every day!

Once baked and cooled you are rewarded with a beautiful, well flavoured and crisp oatmeal cookie which is perfect for dunking . . . serving to the children with cold glasses of milk, or generally just munching on when you are craving something moreishly tasty! 

The dough is easy to make and shape, the cookies are easy to cut and bake, and they are incredibly tasty.  You can also freeze the dough, ready to take out and bake at will.  Just another one of their positive qualities.

Yield: Makes about 4 dozen

Dad's Cookies

prep time: cook time: total time:
A fabulous  slice and bake oat cookie that you can adapt to your own family's tastes with the addition of raisins, nuts, dried cranberries, white or semi-sweet chocolate chips, etc. The dough needs to chill for at least two hours prior to baking.


  • 240g butter (1 cup)
  • 200g soft light brown sugar (1 cup)
  • 190g granulated sugar (1 cup)
  • 2 medium free range eggs, lightly beaten
  • 1 tsp vanilla
  • 1 tsp salt
  • 240g oatmeal (not quick) (3 cups)
  • 210g plain flour (1 1/2 cups)
  • 1 tsp bicarbonate of soda (baking soda)
For variations:
  • add 1 cup coconut, chocolate chips, raisins, dried cranberries, chopped dried apricots, nuts, etc.


  1. Cream the butter and both sugars together until light and creamy.  Beat in the vanilla and both eggs.  Stir in the oats to combine well.  Sift together the flour, salt and soda. Stir into the creamed mixture, again to combine well.  Add in any fruit, chocolate chips, or nuts you wish to use, again combining well.
  2. Divide the dough and shape into 4 equal logs. (about 2 inches in diameter)  Roll and wrap tightly in plastic cling film, or greaseproof paper, twisting the ends to seal.  Place in the refrigerator to chill for several hours or overnight.
  3. When you are ready to bake them, preheat the oven to 180*C/350*F/ gas mark 4.  Line several baking sheets with baking paper. 
  4. Using a sharp knife, cut each roll into 12 equal slices, about 1/3 inch thick.  Place 2 inches apart on the baking sheets.
  5. Bake in the preheated oven for 10 to 12 minutes until golden brown. Let sit on the baking sheets for a few minutes before scooping off onto wire rack to cool completely.  Store in an airtight container.


You can freeze the unbaked rolls, wrapped well, for several months.  You can also freeze the baked cookies.
Created using The Recipes Generator

Please be warned however, that you will never ever be able to eat just one.  Its impossible.  They are just that darned tasty!  Thanks Mabel for all the goodness you have shared with me through the years, and especially for your friendship. Happy weekend everyone!  Bake someone you care about some lovin' from the oven today! 


  1. These sound lovely and very versatile - I love your list of variations and how lovely to have a recipe from all those years ago. They are often the best.

    I like the fact that you can keep the dough frozen and only cook enough for the time being is great, as we are only two (and I'd only scoff too many). I shall try these soon!

    1. That's what I love about them as well Marie, plus they are incredibly delicious. Maybe even TOO delicious if you get my drift! Happy Saturday! xoxo

  2. I bet they are memories Marie!

    1. They are great cookies Monique. I have had some very good friends in my life that have remained life long friends. A special blessing! xoxo

  3. Thanks, Marie. I love your recipes and your memories.

    1. Thanks so much Carol! I just like sharing both! xoxo


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