I’ve been going through our family’s stash of recipes and came across my grandmother’s oatmeal cookie recipe. She passed away several years ago at age 97 (she was born in 1899).
It’s funny how just seeing her handwriting conjures up old memories of being a little girl and making cookies with grandma.
She had a real sweet tooth and we are still amazed she lived so long given her penchant for cookies, lemon meringue pie, and jelly-filled donuts.
My grandmother taught me how to measure, how to mix, and taught me a love of cooking, all through making these oatmeal cookies.
She used shortening (Crisco), not butter, which makes a more tender, chewier cookie in my opinion, though I tend to bake more often with butter than shortening.
She usually included walnuts and raisins, though you can skip either if you want.
- 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 teaspoon salt
- 1 teaspoon 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)
1 Beat together the shortening and sugars. Add the eggs and vanilla extract and beat well.
2 Whisk together the flour, salt, baking soda and cinnamon. Add to sugar and egg mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oats last.
3 Spoon out by heaping tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to wire rack. Cool completely.