The Cookie Jar Secret
My grandpa called these cookies Triblys. I never knew why. I think he just liked the sound of it. The real secret is in the date filling. It becomes sweet and sticky, like jam.
It simmers on the stove. The whole kitchen smells like caramel. Doesn’t that smell amazing? This matters because cooking is about the smells and the waiting. It makes the first bite so special.
Sticky Dough & Happy Hands
The dough is very sticky. Do not worry. This is how it should be. Use plenty of flour on your hands and the rolling pin. I still laugh at my first try. I had dough on my nose!
You press the circles together like little pies. Seal the edges tight so the date filling stays inside. What kitchen tool do you use as a cookie cutter? I used a drinking glass once. It worked perfectly.
Why Brown Butter is Magic
The icing is the best part. You cook the butter until it turns a golden brown. It gets a nutty, warm flavor. Fun fact: This is called “beurre noisette” in French. It means “hazelnut butter.”
You must watch it closely. It goes from perfect to burnt very fast. Stir it and smell it. When it smells like toasted nuts, it is ready. This matters because a little patience makes something simple taste extraordinary.
Putting It All Together
Let the cookies cool completely. If you ice them warm, the icing will melt right off. Spread the warm brown butter icing over the top. It will harden as it cools.
Then comes the best moment. You take a bite. You get the soft cookie, the sweet date, and the rich icing all at once. Do you prefer your cookies soft or crunchy? I like these just as they are.
A Treat to Share
These are not everyday cookies. They are for sharing. We made them for church socials and family visits. A plate of these says “I’m glad you’re here.”
Baking is about love you can taste. That is the final lesson. Who will you share your first batch with? Tell me about them. I love hearing your stories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Sugar | 1 cup | For Cookies |
| Shortening | 1 cup | For Cookies |
| Sour milk | 1/2 cup | For Cookies |
| Flour | 2 cups | For Cookies |
| Salt | 1 teaspoon | For Cookies |
| Baking soda | 1 teaspoon | For Cookies |
| Oatmeal | 3 cups | For Cookies |
| Chopped dates | 2 cups | For Filling |
| Sugar | 1/2 cup | For Filling |
| Water | 1 cup | For Filling |
| Butter | 1/2 cup | For Brown Butter Icing |
| Powdered sugar | 2 1/2 cups | For Brown Butter Icing |
| Milk | 2-3 tablespoons | For Brown Butter Icing |
Grandma’s Oatmeal Triblys: A Pocket Full of Sweetness
Hello, dear! Come sit. Let’s make my Oatmeal Triblys. They are like little hand-held pies. My own grandma taught me this recipe. I still laugh at that. We used her good glass to cut the circles. The dough is soft and a bit sticky. That’s just how it should be. Don’t be shy with the flour on your counter. It makes rolling easier.
Now, the date filling is pure magic. It simmers into a sweet, sticky jam. Doesn’t that smell amazing? It reminds me of afternoons at her farm. We’ll sandwich it between oatmeal cookies. Then we’ll drizzle on brown butter icing. That icing is the best part. It tastes like warm, nutty caramel. Let’s begin.
Step 1: First, warm your oven to 375º F. Grease two cookie sheets lightly. Now, let’s cook the dates. Put dates, sugar, and water in a small pot. Cook it on medium heat for 10-15 minutes. Stir it now and then. It will bubble and get very thick. (Hard-learned tip: watch it closely at the end! It can stick and burn fast.) Step 2: While that cooks, make the cookie dough. In a big bowl, mix sugar, shortening, and sour milk. Sour milk is just milk with a little lemon juice or vinegar in it. Then mix in the flour, salt, and baking soda. Last, stir in all that hearty oatmeal. The dough will be thick and sticky. That’s perfect! Step 3: Flour your counter well. Roll the dough about 1/4 inch thick. Use a cup or a big glass to cut circles. I still use a glass, just like Grandma did. Place half the circles on your sheet. Spoon a big heap of date filling onto each one. Step 4: Top each with another dough circle. Now, pinch the edges together with your fingers. Seal them tight so the filling stays inside. This is the most important step! Bake them for 11-13 minutes. They’re done when the edges turn a light gold. Step 5: Let cookies rest for 2 minutes on the sheet. Then move them to a rack to cool completely. Quiz time: What makes the icing taste so nutty and special? Share below! Now, make the icing. Melt butter in a pan on medium-low heat. Let it cook until it turns a lovely golden brown. See those little brown specks? That’s the flavor! Step 6: Take the brown butter off the heat. Whisk in the powdered sugar and milk. Keep whisking until it’s smooth and thick. While the icing is still warm, spread it over the cool cookies. Let it set. Then, enjoy your little pockets of joy. Cook Time: About 30 minutesTotal Time: About 1 hour 15 minutes
Yield: 12 cookies
Category: Dessert, Cookies
Three Tasty Twists on a Classic
Once you know the basics, you can play! Here are some fun ideas I’ve tried over the years. My grandson loves the chocolate chip version. It’s his favorite after-school treat. Changing the filling is an easy way to make them new again.
Apple-Cinnamon: Swap the date filling for thick apple butter. Add a pinch of cinnamon to the dough.Chocolate Chip Pocket: Mix a handful of chocolate chips right into the oatmeal cookie dough.
Raspberry Jam Surprise: Use your favorite seedless raspberry jam instead of the date filling.
Which one would you try first? Comment below! I love reading your ideas. It makes my kitchen feel full of friends.
Serving Your Triblys with Style
These cookies are a treat all on their own. But sometimes, you want to make it special. For a pretty plate, dust them with a little extra powdered sugar. You could also crumble one over a bowl of vanilla ice cream. Oh, that’s so good on a summer evening.
What to drink? A cold glass of milk is always the best friend to a cookie. For the grown-ups, a cup of strong black coffee is wonderful. It balances all that sweetness perfectly. Which would you choose tonight? I think I’d have the milk. It just feels right.
Keeping Your Triblys Tasty
These cookies keep well in a sealed container. They last about five days on the counter. For longer storage, I freeze them.
I place them in a single layer on a tray first. Once frozen solid, I pop them into a bag. This stops them from sticking together. You can thaw them overnight on the counter.
I once iced a whole batch before freezing. The icing stayed perfect! Batch cooking is a wonderful gift to your future self. It means a sweet treat is always ready for surprise guests.
Have you ever tried storing cookies this way? Share below!
Fixing Common Cookie Troubles
Is your dough too sticky? Do not worry. Just add a little more flour to your hands. Roll the dough gently on a well-floured surface.
Is the date filling leaking out? Press the cookie edges firmly. Seal them with your fingers or a fork. I remember when my first batch burst open. It made a delicious, sticky mess!
Is the brown butter burning? Watch it like a hawk on medium-low heat. It goes from golden to black very fast. Getting this right matters. It gives the icing a wonderful, nutty flavor. Fixing small issues builds your kitchen confidence.
Which of these problems have you run into before?
Your Questions, My Answers
Q: Can I make these gluten-free?
A: Yes! Use your favorite cup-for-cup gluten-free flour blend. It works just fine.
Q: Can I make parts ahead?
A: Absolutely. The date filling can be made two days early. Store it covered in the fridge.
Q: What if I don’t have shortening?
A: Butter works, but the texture will be richer. Your cookies may spread a bit more.
Q: Can I make a smaller batch?
A: You can cut all the ingredients in half. This is perfect for a test run.
Q: Any optional tips?
A: A pinch of cinnamon in the dough is lovely. *Fun fact: My grandma added a splash of vanilla to her icing.
Which tip will you try first?
Bake, Share, and Enjoy
I hope you love baking these oatmeal triblys. They are a little piece of my family’s kitchen. The smell of browning butter is pure happiness.
I would love to see your creations. Sharing food stories connects us all. It keeps our family recipes alive and loved.
Have you tried this recipe? Tag us on Pinterest @Annaskitchen! I can’t wait to see your cookies. Happy cooking!
—Anna Whitmore.
Grandma’s Oatmeal Triblys – The Schmidty Wife: Grandmas Oatmeal Triblys The Schmidty Wife
Description
Grandma’s secret recipe for soft & chewy oatmeal triblys! Easy, nostalgic cookies perfect with a glass of milk. A cherished family treat from The Schmidty Wife.
Ingredients
For Filling:
For Brown Butter Icing:
Instructions
- Preheat oven to 375º F. Lightly grease 2 cookie sheets.
- To make date filling add dates, sugar, and water to a small saucepan. Heat over medium heat. Cook over medium heat until dates thicken into a paste, this will take 10-15 minutes.
- Meanwhile in a large bowl add sugar, shortening, and sour milk*. Mix until combined. Mix in flour, salt, and baking soda. Slowly mix in oatmeal until fully combined. Dough will be sticky and that is okay, just be sure to add plenty of flour when rolling it out.
- On a clean floured surface roll out the dough to about 1/4 inch thick. Using a circle cutter (I used a 4 inch martini glass, no judgement I wanted something large) cut out 12 circles, transfer half of the circles to the cookie sheet. Using a spoon heap a large amount of the date filling onto the center of each of the cookies. Cover all the cookies with the other half of the circle cutouts. For each cookie use your fingers to carefully press the outsides of the cookies together so there are no gaps for the filling to come out. Bake in oven for 11-13 minutes until edges are golden brown.
- With the remaining dough repeat the last step for a second batch of cookies.
- When finished baking let cookies rest on cookie sheet for 2 minutes before moving them to a cooling rack. Let cookies cool completely before icing.
- To make brown butter icing. Add butter to a saucepan over medium-low heat. Slowly heat the butter 8-10 minutes stirring occasionally until butter starts to brown. Keep an eye over the butter closely because once it starts to brown it can get overcooked fast. Once you start to see the brown flecks in the butter give the butter about 30 more seconds of cooking and then start adding the powdered sugar. Whisk in the first cup of powdered sugar then add 2 tablespoons of milk. Whisk in the remaining powdered sugar. Icing should be thick and spreadable, if the icing seems too thick add one more tablespoon of milk if it seems too thin add a little bit more powdered sugar.
- With icing still hot spread over the cookies. Let icing cool to harden. Enjoy.
Notes
- *To make sour milk, add 1 1/2 teaspoons of white vinegar or lemon juice to a 1/2 cup measuring cup, then fill the rest with milk. Let sit for 5 minutes.
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