Here’s a classic chewy oatmeal cookie! This was Grandma’s favorite oatmeal cookie recipe, made with rolled oats, brown sugar, white sugar, flour, and shortening. Walnuts and raisins are optional.
I was looking through our family’s recipe stash and came across my grandmother’s oatmeal cookie recipe. She died a few years ago at the age of 97 (she was born in 1899).
It’s funny how just looking at my grandmother’s handwriting brings back old memories of when I was a little girl and I used to bake those delicious old-fashioned oatmeal cookies with her.
My grandmother taught me how to measure, how to blend, and taught me to love cooking, all through these homemade oatmeal cookies.
How grandma made her cookies
She used shortening (crisco), not butter, which I find makes for a more tender, chewy cookie, although I tend to bake with butter more often than shortening.
Their oatmeal cookies usually featured walnuts and raisins, although you can skip either if you’d like.
Saving and freezing these cookies
The cookies will keep on the counter in an airtight container for several days. They also freeze well.
- Freeze unbaked dough: Line a baking sheet with parchment. Scoop out the raw cookie dough as if you are about to bake the cookies and arrange the balls tightly together on the baking sheet. Freeze until the dough balls are set, then transfer to a ziplock bag and freeze for up to 1 month. Bake from the freezer as directed, adding a minute or two to the cooking time.
- Freezing Baked Cookies: Stack a few cookies on top of each other, then wrap tightly in foil. Repeat until all the cookies are wrapped, then transfer to a ziplock bag and freeze for up to a month. Thaw on the counter before eating.
CONTINUE READING:
love cookies? Try these
- chocolate chip cookies
- Soft and chewy lemon biscuits
- Oatmeal Chocolate Chip Cookies
- Peanut Butter Blossoms
- butter cookies
Grandma’s Oatmeal Cookies
ingredients
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1 Cup shortening
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1 Cup Brown sugar
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1 Cup White sugar
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2 big eggs, well beaten
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1 tablespoon vanilla extract
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1 1/2 cups all purpose flour
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1 teaspoon kosher salt
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1 teaspoon baking soda
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1 tablespoon Cinammon
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1 tablespoon water
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1 Cup raisins, Optional
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3/4 Cup chopped walnuts (use 1/2 cup if using raisins)
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3 cups old-fashioned oatmeal (We use Quaker Quick or Old Fashioned. DO NOT use Instant.)
method
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Preheat the oven:
Preheat oven to 350°F.
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Prepare cookie dough:
Beat together the shortening, brown sugar, and white sugar. Add the eggs and vanilla extract and beat well.
Whisk together the flour, salt, baking soda and cinnamon. Add to the sugar and egg mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oatmeal last.
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Bake:
Scoop out by heaping tablespoons on greased baking sheets. Bake at 350°F. Bake 10 minutes. Place on a wire grid.
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Cool down completely:
Cookies will keep on the counter in an airtight container for several days.
| nutritional information (per serving) | |
|---|---|
| 238 | calories |
| 12g | Fat |
| 29g | carbohydrates |
| 3g | protein |
