In keeping with the “Who’s Afraid of Virginia Woolf” theme running through this blog, (thanks to James’ current connection with it,) I thought it would be fun to offer a cookie recipe enjoyed by the first Martha, the late, great Uta Hagen. She won her second Tony award for the role (her first having been for her performance in “Country Girl.”)
Ms. Hagen was one of the legends of the American stage, playing roles diverse as St. Joan, Desdemona and Blanche duBois. She taught acting with her husband Herbert Berghof at the HB Studios for years and wrote the classic “Respect for Acting” that still is required reading for all actors.
She also had quite the sweet tooth!
This recipe comes to us from our friend Lloyd Davis, Jr. who stage managed one of Ms. Hagen’s last shows:
“I first made these for Uta Hagen when we were doing “Mrs. Klein” at the Lucille Lortel Theatre. Uta went crazy for them, so I found myself making a batch almost every week!”
These are wonderfully delicate and crispy, perfect for an afternoon tea or a pre-show snack!
2 1/4 cups oatmeal
2 cups light brown sugar
4 tablespoons flour
1 egg (beaten)
1 tsp vanilla
1 cup butter (2 sticks) melted
Preheat oven to 350 degrees Fahrenheit
1. Combine dry ingredients in a large bowl.
2. Combine beaten egg with vanilla and add to dry mix
3. Add melted butter and mix thoroughly
4. Drop small spoonfuls onto greased cookie sheet (I use a Silpat, parchment paper or aluminum foil to discourage burning and to make these easier to remove.) IMPORTANT NOTE: Leave at least 2″ between cookies as these cookies spread a lot! Frankly, you’ll be hard pressed to bake more than about six cookies at a time
5. Bake for 7 – 8 minutes. Watch carefully because they can burn quickly.
6. Let cool for 5 – 10 minutes and gently lift off of cookie sheet w/ thin knife.