Story submitted by Lynn Katz Danzig. She has been involved with Jewish big brother/sisters, friends of the Beachwood Library, Congregation Bethaynu, B'nai Jeshurun Congregation and B'nai Jeshurun Sisterhood.
The Story Behind the Recipe:
I've used this recipe so many times, the page is covered with food stains. My mother had it in a cookbook from Pittsfield, MA.
Recipe:
Ingredients:
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon umsweetened cocoa
1 cup quick-cooking or old-fashioned rolled oats (not instant)
1/2 cup butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
3 eggs
1 package (12 oz.) semi-sweet chocolate bits
1 1/2 cups boiling water
3/4 cup chopped walnuts
Instructions:
Stir together flour, salt, soda and cocoa; set aside. Put oatmeal in bowl and stir in boiling water; let stand 10 minutes.
Stir in butter and brown sugar and granulated sugar. Add eggs and mix well. Beat in flour mixture and mix well.
Fold in half the chocolate pieces and spread in greased and floured 13 x 9 x 2 inch pan. Sprinkle remaining chocolate and nuts on top.
Bake in preheated 350 degree oven about 45 minutes. Cool in pan.
Sprinkle with confectioners' sugar and serve in squares.
1 1/2 cups flour
1/2 teaspoon salt
1 tablespoon umsweetened cocoa
1 cup quick-cooking or old-fashioned rolled oats (not instant)
1/2 cup butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
3 eggs
1 package (12 oz.) semi-sweet chocolate bits
1 1/2 cups boiling water
3/4 cup chopped walnuts
Instructions:
Stir together flour, salt, soda and cocoa; set aside. Put oatmeal in bowl and stir in boiling water; let stand 10 minutes.
Stir in butter and brown sugar and granulated sugar. Add eggs and mix well. Beat in flour mixture and mix well.
Fold in half the chocolate pieces and spread in greased and floured 13 x 9 x 2 inch pan. Sprinkle remaining chocolate and nuts on top.
Bake in preheated 350 degree oven about 45 minutes. Cool in pan.
Sprinkle with confectioners' sugar and serve in squares.