Profile: Homemaker Dorothy Vogelsong
Dorothy Vogelsong is a very good cook. She grew up in upstate New York and Pennsylvania. Both of her parents’ heritage, but especially her mother’s, informed her cooking later when she became a homemaker in Lancaster County and started feeding her own family. “My mom was born in Germany and came to the States when she was nine,” says Dorothy. “She was a great cook, and everything I know I learned from her. I still make her Corn Fritters and Dutch Apple Coffee Cake.”
Age 60 — Hometown New York City — Where do you live? Las Vegas, Nevada — Occupation Retired — Signature dish Christmas stollen — Who taught you how to cook? My mother — Favorite kitchen tool Wooden spoon — Always in your pantry Flour, sugar and spices — Go-to snack Homemade oatmeal cookies — Favorite cuisine Italian — Do you diet? Never. I like food! — Food addictions Cookies — Food allergies Chocolate — Food fad pet peeve Just because it's on TV doesn't mean you should eat it — Who’s your sous chef? My grandsons — Drinking while cooking? Yes, but only after all the ingredients are in the bowl — What’s for dinner tonight? Not sure. Maybe spaghetti — Do you ever cry over spilled milk? Only when it's the last spoon and I need it for a recipe — Best meal you ever had Any meal with family and friends is the best meal ever
Dorothy's Chocolate Chip Oatmeal Cookies
These unpretentious yet intensely addictive cookies have been Dorothy’s signature treat for more than 40 years. “I adopted the recipe from a Quaker Oats box,” she says. “My kids grew up eating them, and now my grandchildren enjoy them, too.”
Using only basic ingredients, the dough comes together in no time, and the end result is perfect: a crisp and chewy, good old-fashioned cookie.
- Makes about 70 2-inch cookies
- 1¼ cups unbleached all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 12 tablespoons (1½ sticks) unsalted butter, softened
- 1 cup brown sugar, firmly packed
- ½ cup granulated sugar
- 1 egg
- ¼ cup water
- 1 teaspoon pure vanilla extract
- 3 cups rolled oats
- ¾ cup chocolate chips
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a bowl, sift together the flour, salt and baking soda. Set aside.
- Cream the butter and both sugars in a bowl, using an electric mixer on high speed (or by hand, using a sturdy wire whisk) until light and fluffy, about 5 minutes. Beat in the egg, water and vanilla extract. Fold in the flour mixture until no flour is visible.
- Stir in the oats and chocolate chips and mix well.
- Drop the dough by tablespoon onto the baking sheet, about 2 inches apart, and bake for about 12 minutes, until golden brown.
Dip the spoon in water prior to every scoop for an easy dough release onto the baking sheet. Substitute nuts, raisins or coconut flakes for the chocolate chips.