Good old fashion oatmeal cookie recipe?

Question by UpAllNight: Good old fashion oatmeal cookie recipe?
Its raining cats and dogs here so I am in a baking mood.

Anyone have a good old fashion oatmeal cookie recipe? I am interested in one that you’ve actually made and loved, not a link to a recipe site. I can only try one tonight, obviously so if you want me to try yours, let me know why you like it so much. Thanks!
Ok, so after a little cabin fever Saturday I spent most of Sunday cleaning my home office. It’s amazing what you accumulate in 6 years! Anyway…I made a batch of oatmeal cookies last night based off more of the Quaker Oats recipe with a little more added vanilla and cinnamon. While the flavor was great, the texture wasn’t. I always like the idea of using real butter, but I noticed most of the recipes here have a mix of shortening. I did look this up before I made my decision to go with all butter, but hindsight makes me wonder how they would have turned out replacing some, if not all with shortening. So I am going to hold off making a decision until I find out.

Feel free to update your answers or if anyone wants to contribute other recipes, feel free. I will say though that since I am looking for more of an old fashion recipe, adding peanut butter while probably tasty, doesn’t put it in the category of old fashion or more traditional oatmeal cookie. Walnuts sound good though

Best answer:

Answer by Lacy
Grandma’s Oatmeal Cookies Recipe
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Ingredients
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla extract
1 1/2 cup flour
1 tsp salt
1 tsp baking soda
1 Tablespoon cinnamon
3 cups oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
3/4 cup chopped walnuts (use 1/2 cup if using raisins)
1 cup raisins (optional)
Method
1 Cream shortening and sugars, add eggs and vanilla and beat well.

2 Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins (if using) and nuts. Add oats last.

3 Spoon out by rounded tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.

Makes about 2 dozen cookies.

I think that my recipe is the best recipe for oatmeal cookies, I like it because its easy and the kids can help to make it, it also tastes very good, I think you will enjoy these cookies.

What do you think? Answer below!

Posted by in Oatmeal Cookies and tagged with Cookie, fashion, good, Oatmeal, Recipe | Trackback
  1. km626 says:

    I just made these tonight. They are very tasty and almost gone.
    Not overwhelming and different from the regular peanut butter or oatmeal cookie. The remind me of the girl scout cookies minus the filling, so if you don’t like them, don’t try this one. Since I got the recipe from allrecipes.com, I left the author’s comments to give credit where credit is due.

    Oatmeal Peanut Butter Cookies

    Prep Time: 15 Minutes Ready In: 1 Hour
    Cook Time: 15 Minutes Servings: 48

    “A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.”

    Ingredients:
    1/2 cup shortening
    1/2 cup margarine, softened
    1 cup packed brown sugar
    3/4 cup white sugar
    1 cup peanut butter
    2 eggs
    1 1/2 cups all-purpose flour
    2 teaspoons baking soda
    1 teaspoon salt
    1 cup quick-cooking oats

    Directions:
    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.

    3. Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don’t over-bake. Cool and store in an airtight container.

  2. Larkin L says:

    Not old fashioned, but I love these and so has everyone I’ve made them for.

    Isabellas (Oatmeal Cookies)

    1 cup butter
    1/2 cup sugar
    1 tsp vanilla
    1 1/4 cups flour
    1 1/2 cups oats
    Dash salt, optional
    Powdered Sugar

    Cream butter and sugar until light. Mix in vanilla, then flour, oats and salt. Chill thoroughly. Shape into small balls and place 2 inches apart on an ungreased baking sheet. Flatten with a fork, crisscrossing. Bake at 350 degrees for 12-18 minutes (depending on your oven). Sprinkle with Powdered Sugar

  3. allexgirl says:

    I make the choc. chip oatmeal ones.

    THE ESSENTIAL CRUNCHY OATMEAL COOKIES

    “This oatmeal cookie is crumbly-crunchy, the lightest-textured of all the oatmeal cookies we tested. If you’re not a raisin-lover, leave them out; but we feel both raisins and nuts give a plain oatmeal cookie pizzazz.”

    3/4 cup (6 ounces) brown sugar
    3/4 cup (5 1/4 ounces) granulated sugar
    8 tablespoons (1 stick, 4 ounces) unsalted butter
    1/2 cup (3 1/4 ounces) vegetable shortening
    1 teaspoon salt
    1 teaspoon baking powder
    1/2 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon cloves
    2 teaspoons vanilla extract
    1 large egg
    3 cups (10 1/2 ounces) rolled oats
    1 cup (4 1/4 ounces) unbleached all-purpose flour
    1 cup (6 ounces) raisins, packed (optional)
    1 cup (4 ounces) diced pecans or walnuts (optional)

    Preheat the oven to 325 degrees F. Lightly grease or line with parchment two baking sheets.

    In a large mixing bowl, cream together the sugars, butter, shortening, salt, baking powder, spices and vanilla, beating until smooth. Beat in the egg, then add the oats and flour. Stir in the raisins and nuts. Drop the dough by tablespoonfuls onto the prepared baking sheets. Using the flat bottom of a drinking glass dipped in sugar, flatten each ball of dough to about 1/4-inch thick.

    Bake the cookies for about 20 minutes, until they’re golden brown. These are supposed to be crunchy, so don’t underbake them. Remove them from the oven and cool on a rack.

    VARIATIONS:

    CHOCOLATE CHIP-OATMEAL COOKIES:
    Add 1 cup (6 ounces) semisweet chocolate chips to the Essential Crunchy Oatmeal Cookie recipe.

    VERY VANILLA OATMEAL COOKIES:
    Add 1 vanilla bean, finely ground, to the Essential Crunchy Oatmeal Cookie recipe. This will add an assertive hit of pure vanilla to your cookies.

    TRAIL MIX JUMBLES:
    Prepare the Essential Crunchy Oatmeal Cookie recipe, replacing the raisins with 1 cup (5 1/4 ounces) dried cranberries, and adding 2/3 cup (4 ounces) chocolate chips or candy-coated chocolates, and 1/3 cup (1 ounce) flaked coconut, unsweetened preferred.

    CRANBERRY CHEWS:
    Prepare the Essential Crunchy Oatmeal Cookie recipe, substituting 1 1/2 cups (7 7/8 ounces) dried cranberries and 1/2 cup diced walnuts for the raisins and nuts. Add 1/4 teaspoon orange oil, or 1 tablespoon grated orange rind.

    OAT SCOTCHIES:
    Prepare the Essential Crunchy Oatmeal Cookie recipe, substituting 1 cup (6 ounces) butterscotch chips for the raisins and using diced pecans. Add a few drops strong butterscotch or butter-rum flavor, if desired.

    MOCHA CHIP OATMEAL COOKIES:
    Prepare the Essential Crunchy Oatmeal Cookie recipe, adding 1/2 teaspoon espresso powder to the dough, and substituting 1 cup semisweet or bittersweet chocolate chips for the raisins, and 1 cup chopped macadamia nuts for the pecans or walnuts.

    COCONUTTIES:
    Prepare the Essential Crunchy Oatmeal Cookie recipe, adding a few drops strong coconut flavor to the dough and substituting 2 cups (6 ounces) shredded unsweetened coconut for the raisins and nuts. If you use sweetened coconut, reduce the sugar (either brown, or granulated) in the recipe by 2 tablespoons.

    Makes 4 dozen cookies

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