Grandma Ruth's Good Cookies
When I was born, my parents named me Connar Ruth after my grandmother Ruth Candalaria Boelman. Growing up, I idolized my Grandma. We were pen pals all through elementary school, we talked on the phone every Sunday and she had a way of coaxing me out of my biggest temper tantrums. As soon as I started to read, started to cook and she loved teaching me.
My Grandma had a sixth sense in the kitchen. Rarely did I see her use a recipe when she prepared dinner and she made the most beautiful roses from icing. My mom still talks about the parties she would host and how she pulled together all of the details like it was second nature.
Now here I am, an event planner, who struggles to write recipes because I forget to use the measuring cups. It’s a little bit of this and a lotta bit of that. How did my parents know when I was born that Ruth would live on inside me. I don’t know the answer, but my Grandma Ruth was my hero and I hope to be half the woman she was.
Here are her Good Cookies. Yes, the name of the cookie is Good Cookie and good they are. These cookies are a crispier cookie that melt in your mouth. Personally, I love pairing them with an ice cold glass of milk or dunking them in a hot cup of English Breakfast tea. Enjoy!
Grandma's Good Cookies
1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter, room temperature
1 Cup Vegetable or Canola Oil
1 Teaspoon Vanilla
3 ½ Cups Flour
1 Teaspoon Salt
1 Teaspoon Cream of Tartar
1 Teaspoon Baking Soda
1 ½ Cups Rice Krispies
1 ½ Cups Dry Old Fashion Oats
½ Cup Chopped Pecans or Walnuts
Preheat oven to 375.
In a large bowl, cream together the sugars, butter, oil, egg and vanilla. Once it reaches a smooth consistency add flour, salt, cream of tartar and baking soda. Mix together at a low to medium speed if using a mixer.
Once well combined, stir in Rice Krispies, oats and nuts. After mixing together, the cookie dough is complete.
With a spoon, scoop dough and roll into a ball about 1 inch in diameter. Place on a cookie sheet and lightly press down.
Place cookies in the oven for 9-12 minutes. These cookies are better crispy than chewy. Once they reach a nice golden color they are ready to cool.
Let the cookies cool on the cookie sheet for a few minutes before placing them on a cooling rack.