Chad Lavely found this recipe in an antiques store in Delaware, Ohio. After figuring out what the author meant by “sweet milk” (drinking milk, as opposed to buttermilk) and “moderate oven” (Lavely decided 350 F), he added ginger, swapped out shortening for butter, and eventually settled on this recipe. “It’s not an overly sweet cookie,” Lavely explains. “It’s surprisingly light and cakelike because there’s such a small amount of flour in it. It’s a nostalgic recipe, and we’re all about history and tradition here.” 

Old-Time Oatmeal Cookies | Makes 4 dozen
Recipe courtesy of Granville Inn 

INGREDIENTS
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon ginger
1 teaspoon salt
4 cups quick oats
1 cup brown sugar
3/4 cup melted butter
1 egg
1 1/2 cups milk
1/2 cup raisins
1/2 cup dried cherries
1 cup chopped walnuts

DIRECTIONS
Preheat the oven to 350 F. Sift flour before measuring. Mix together flour, baking soda, baking powder, salt and spices, add oats and set aside. Melt the butter and combine with the brown sugar, add the egg and beat well. Pour in the milk, then the dry ingredients, dry fruit and nuts. Drop by rounded teaspoons onto a greased cookie sheet and bake for around 10 minutes (depending on size).