A taste of Camelot~~this is a historical vintage recipe~~not mine but that of Marta Sgubin who was with the Kennedy family for 25+ years as governess, personal cook and long-time companion of Jacqueline Kennedy Onassis. Here cookbook, Cooking for Madam, was a gift to me in 1998 for my birthday from my BFF, Tresa. What a special and appropriate gift this was/is because I’m feeling really reverential and honored to be re-creating recipes that the Kennedy family loved while in the White House, when JFK was a diplomat, when they would spend time at Martha’s Vineyard and more.
Marta talks about each recipe, shares anecdotes and gives us a special glimpse into the world of America’s Camelot. Over the years, she shared that her role naturally changed and evolved from governess to housekeeper and finally to friend~~and, she was notably an indispensable part of the household. In her book, she shares nearly 100 of the family’s most favorite recipes. From Christmas dinner to Caroline’s favorite ‘Chocolate Roll’ on her birthday and Uncle Teddy’s lobster, the recipes are a part of a legacy that charmed America.
These were one of Madam’s favorite cookies because of the crunch~~Marta remarked that Mrs. Onassis always liked to have crunch in her food! Biting into this crunch chewy oateee goodness made me feel like I was tasting Camelot! xoxo ~~ally
Makes: About 24 cookies
Preheat oven to 350
What you need:
1 ½ cups uncooked oats
¾ cups packed dark brown sugar
2 tbl all-purpose flour
½ tsp sea salt
½ tsp cardamom (my addition)
½ tsp cinnamon (my addition)
8 tbl melted butter
1 beaten egg
1 tsp vanilla
What you do:
In a large mixing bowl, combine the oats, brown sugar, flour, salt, cardamom, and cinnamon. Blend well working out any lumps from the sugar. Add the melted butter and blend with your hands.
Add the beaten egg and vanilla and work into the mixture. Dollop onto a parchment-paper lined cookie sheet leaving about 3” between cookies.
Bake in a preheated 350 oven for about 8-10 minutes. Remove and let cool well then eat!
