Oatmeal cookies may be old-fashioned, but their homey goodness will never grow old. Many grandmothers pass the recipes down from generation to generation, and they are fabulous chewy, crisp, fresh from the oven or a few days old. The best accompaniment to an oatmeal cookie — besides a bear hug from grandma — is a large glass of cold milk. To make these for your loved ones today, read more
1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs well beaten
1 Tablespoon vanilla
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)
- Cream shortening and sugars, add eggs and vanilla and beat well.
- Sift flour, salt, baking soda and cinnamon. Add to first mixture and mix well. Add raisins and nuts. Add oats last.
- Spoon out by rounded tablespoonfuls on to greased cookie sheets.
- Bake at 350°F. Bake for 10 minutes.
- Remove to wire rack. Cool completely.