Round and Round and Round We Go

In old Klondike days, ingredients were rather limited. Lard or bacon grease was often the only fat for baking. Holy smokes, can you imagine?

In this recipe, we have the luxury of using butter. There is no doubt: real butter makes the best cookies. Teamed up with brown or raw Demerara sugar, oats, flour and pure vanilla, this is a simple cookie with rave results. Great for hiking, as they pack well, these rounds can go into your backpack or saddlebag, to be enjoyed with the returning spring light.

Oatmeal Round Cookies


1 cup butter

¾ cup brown sugar

2 teaspoons pure vanilla

2 cups all-purpose flour

1 cup rolled oats


• Cream together butter and sugar.

• Add vanilla.

• Add in oats and flour, blending well.

• Dump out the dough and knead gently. Divide the dough in half and continue to knead, adding a bit more flour for work surface. While you knead, you will need ¼ to ? cup additional flour.

• On a lightly floured work surface, roll out dough thinly.

• With a floured round cookie cutter, cut rounds.

• Place on parchment paper or foil-lined baking sheets.

• Bake in a pre-heated 325F oven for about 15 to 20 minutes until golden brown and crisp.

• Alternately, you can make up the cookie dough, wrap tightly in a plastic bag, refrigerate dough and roll out several hours later or even the next day.

Yield = 3 dozen, 2 ½-inch rounds

About The Author

Leave a Comment

Scroll to Top