The story of Jeff Hamler cannot be separated from that of Schneider’s Bakery, 6 S. State St. in Uptown Westerville. Hamler began working at the bakery in 1974 at age 15, cleaning up after the owner. He eventually got involved in baking, and determined that’s what he wanted to do for the rest of his life.
Off he went to the American Institute of Baking at Kansas State University for a degree in commercial baking. Fast forward to 1987, and Hamler got the opportunity to buy Schneider’s, which was established in 1951. Now, 58 years later, the bakery is doing better than ever.
A part of Hamler’s success has been the help and support of his family. He works 9 to 5, but that is p.m. to a.m., just the opposite of most of us. Joining him at night in the baking chores is his wife Deborah.
The Hamler’s children, now grown, worked in the bakery all through high school. Daughter Jennifer, now a math teacher at Westerville Central High School, still comes in throughout Christmas week (the busiest time of year) to help out. Hamler says during this time, they bake literally thousands and thousands of Christmas cookies, which he loves to do as it breaks the routine of baking the regular items, most of which have been on sale for all 58 years.
An additional key to Hamler’s success is the convenient proximity to Otterbein College. He opens the bakery door beginning at 1 a.m., and students come in during the wee hours for fresh baked, warm donuts. On Friday nights/Saturday mornings, Hamler says he often has more than 100 student customers before 6 a.m.
Perhaps ironically, Hamler does not bake or cook anything at home. He does, however, bring home some of his favorite goodies from time-to-time, including dinner rolls, pies and, at Thanksgiving time, his favorite pumpkin log. But Hamler’s year-round favorite is his oatmeal raisin cookies.
He has been kind enough to share this recipe, handed down from the original owner, with Westerville Magazine. The recipe has been revised for the home baker from Hamler’s “industrial quantities:”
Jeff Hamler’s Oatmeal Raisin Cookies
1½ cups granulated sugar
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 cup shortening (such as Crisco)
2 eggs
¼ teaspoon vanilla extract
¾ cup raisins
¾ cup oats
Preheat oven to 350 degrees. Mix dry ingredients (except oats) in a mixing bowl to blend, then add shortening using an electric mixer, and mix until creamy. Add eggs and vanilla and cream again. Add raisins and oats and blend gently just until combined (do not over-mix).
Place tablespoon-sized mounds of dough on cookie sheet, and bake 8 minutes for softer cookies, or up to 10 minutes for crisp cookies. Cool on wire rack. Once completely cool, cookies can be stored in an airtight container.