Oatmeal Cookies
I pulled out this recipe a few weeks ago and made it (with the help of some foster kids living with us). I forgot how good these cookies are. It looks like I’ll be making these more often, for Dave comes in and grabs a half dozen every time he heads out the door.
It’s pretty simple. Beat your butter (or margarine) and sugars together, then add the eggs, one at a time. While all that is happening, put the dry ingredients into a large measuring bowl and then add the mixture. Finally, add raisins, chocolate chips, nuts, and/or coconut if you’d like. I’m sure butterscotch chips or some other addition would work well also.
One of the things to consider is the type of oatmeal you use. The instant or one-minute oatmeal might use less flour in the recipe. As it is, you can test a cookie or two to see if you should add more flour. It’s better to take your time and get them right to start with than to wish you had added more flour in the beginning.
This recipe was clipped from a magazine over twenty years ago, and the credit goes to Renee Hawkley who has more kids than I do. She was one of my favorite writers in the Welcome Home! magazine that is no longer being printed.
Oatmeal Cookies
Ingredients
- 2 cups shortening I use butter
- 2 cups brown sugar yes, you can decrease it
- 2 cups white sugar
- 4 eggs
- 2 tsp. baking soda
- 1 tsp. vanilla
- 2 tsp. salt
- 1 tsp. cinnamon I use 1 1/2-2
- 5-6 cups flour divided
- 6 cups oats
- Add Optional: raisins chocolate chips, raisins, nuts, and/or coconut
Instructions
- Cream shortening and sugars together until light in color
- Add 4 eggs, one at a time. Mix well
- Add vanilla
- Mix together soda, salt, cinnamon, 3 cups flour, and oats
- Add dry ingredients to wet ingredients
- Add raisins, chips, etc. as you desire
- Add more flour until the texture is right.
- (Bake 1-2 cookies to check texture and to eat one while you're waiting)
- Drop by teaspoonful onto greased cookie sheet
- Bake at 350 for 10-14 minutes
