Pat O’Connell’s Irish Oatmeal Cookies
Because these cookies are in such high demand we serve them almost exclusively during the summer months. When we first took over the Palmer House Inn, many years ago, our goal was to please our guest’s every sense. Soft luxuriously scented sheets, elegant music, lovely furnishings, delicious breakfasts & afternoon refreshments. As a result of that goal at 2:30 pm I start to bake the oatmeal cookies, so that as the guests arrive from 3:00 to 6:00, the inn is filled with the aroma of freshly baked cookies. When I place them out on the snack table, I delight when I hear, “Oh they are still warm.”
- 1 Cup shortening
- 1/2 Cup firmly packed brown sugar
- 2 large eggs
- 1/2 Cup buttermilk
- 1 1/2 Cups sifted enriched flour
- 1 Tsp. baking soda
- 1 Tsp. baking powder
- 1 Tsp. salt
- 1 Tsp. of cinnamon
- 1 Tsp. of nutmeg
- 3 Cups McCann’s quick-cooking rolled Irish oats
- 1/2 Cup raisins
Cream together, shortening, brown sugar, and eggs until fluffy. Stir in buttermilk. Sift together dry ingredients; stir into creamed mixture. Stir in rolled oats and raisins. Drop from Tbs. 2 inches apart on greased cookie sheet.
Bake at 400 degrees for 7 to 10 minutes or until lightly browned. Cool slightly and remove from pan.
I sometimes like to add 1/2 Cup of dried cranberries to give the cookies a touch of Cape Cod flavor.
While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.