Kinda like @Joey_P , my mom always made Oatmeal Scotchies, which was the recipe on the back of the Nestle Toll House Butterscotch Morsels package. She made them for us when we were kids, all the time, as pan cookies instead of drop cookies.
When I got older I decided to start making these myself at Christmas. I asked my mom for her recipe and she just said “It’s on the bag.” I would make like 3 pans worth or something, and give them away. I started making more and more each year, just following the recipe on the bag. Up to 10 pans, to give out at City Council meetings. But every year the cookies seemed to get worse. More crumbly, less melty. I tried different temps of butter. Different ovens. Different mixers.
Turns out the recipe on the bag changed, for the worse. Internet sleuthing led me to an old version of the recipe - less oatmeal, brown sugar only, baking powder + baking soda, orange extract! Someone also recommended butter flavored Crisco instead of butter.
I printed that old recipe and now that’s the one I use. It’s much much better than what’s on the bag now (you can read complaints online!) I feel special because when people ask about the recipe I can tell them “it’s on the bag but don’t use that one! I’ll send you a copy!”
Also I’m always surprised at how many people have never had oatmeal scotchies before.
My Aunt used a cookie bar recipe from the Bisquick box. Or maybe Pioneer baking mix?
I haven’t found it again. They were yummy. They were cut into bars similar to a brownie and had a similar chewy texture. Except the cookie bars didn’t use any chocolate.
I’ve searched for years and never found the recipe. I have fond memories of my Aunt bringing a pan to special family meals.
Is there much difference in Bisquick and Pioneer baking mixes? I don’t know which my Aunt used.
-Preheat oven to 350F. Lightly oil a 9x13-inch pan.
-Beat together light brown sugar and eggs.
-Add Pioneer Biscuit & Baking Mix, salt, nutmeg and vanilla. Continue mixing until smooth.
-Stir in chopped pecans.
-Pour batter into baking pan.
-Bake for 35-40 minutes, or until toothpick comes out clean. Cool, cut into squares
I made hummus this weekend and checked the label on the chickpeas to remember my ratios. I still didn’t measure but, even as easy a recipe as that one, I didn’t remember 1/3 cup tahini:14 oz can chickpeas starting point.
Oh, I bought that long ago, at Borders bookstore. Lots of ‘retro’ recipes, very interesting to read. You may recognize some of grandma’s or mom’s specialties. A lot of our eating habits have changed so much now.
Very similar is Peg Bracken’s “I Hate to Cook Book” (lots of processed foods). My mother used to buy volumes of “Woman’s Day Encyclopedia of Cookery” at the grocery store, a fascinating vast alphabetical compilation of recipes past and present. (Over 8000! and featuring regional specialties) . I remember she made “Chicken A’ La Orange” and that wet cake made with whole ground up oranges. I have a couple volumes I got from thrift stores I like to look at for nostalgia’s sake.
I’ve done the same thing with some store brand French dressing. One day, a long time ago, I noticed the back of the bottle featured a recipe for baked chicken. Basically “bake at 350° for 20 minutes, turn over, spread some dressing over the chicken, 20 minutes, turn over, spread more dressing over the chicken, 20 minutes, serve”.