I totally thought that I had already put oatmeal cookies on this website. They’re my favourite cookie. Just typing the words makes me wish that I’d brought some home instead of leaving the extras at Rib Fest. Ah well. I love oatmeal cookies, they’re woodsy feeling, you can mix anything in to them, and they’re soft, and crunchy, and wonderful.

Some of the best oatmeal cookies growing up were from a recipe called “Grandpa’s Oatmeal Cookies” and they were oatmeal chocolate chip, and definitely not from one of my grandpas. These cookies started with a recipe from the Pioneer Woman’s blog, and then I’ve added a few things to make sure that they’re more the type of cookie I like.

I’m picky about my cookies. I hate flat cookies. I want mine to have some heft, and look a little lumpy. These do that. I’ve listed a bunch of mix-ins, but you could really do what ever you want. Oooohh….maybe I should try substituting some of the flour with some cocoa…that would be good. I think. Also, this is half the recipe, I never make the full because I live alone, and it would make me feel much worse to eat a whole batch of cookies by myself then two half batches. Go figure.

Oaties

  • 1/4 cup shortening
  • 1/4 cup butter (You can use all butter or all shortening. I use both because the shortening helps to keep the cookies soft, and the butter is just delicious)
  • 1/2 cup sugar
  • 1/2 cup brown sugar (I have also used just all brown sugar, or all white sugar. It’s usually based on what I have on hand, but flavour wise, the more brown sugar the more caramelly/molassessy the cookies start to taste.)
  • 1 egg
  • 1tsp. vanilla
  • 3/4 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 cups oatmeal
  • Tried & true add-ins: Chopped Dates & Walnuts, Cranberries & Almonds, Chocolate Chips, Cinnamon & Nutmeg

  1. Cream butter/shortening & sugars.
  2. Mix in egg and vanilla.
  3. Add flour, salt, and baking soda. If you’re using extra spices, add them now too.
  4. Mix in oatmeal
  5. Mix in the add-ins.
  6. Turn oven to 350 degrees
  7. Let chill in freezer for 30 min. This lets the butter to chill and helps to prevent the cookies from spreading out too thin. Which I hate. I think it basically allows the cookie to hold it’s shape because the outside cooks and firms up so much faster than the inside. Maybe.
  8. Drop teaspoonfuls on to a cookie sheet. Bake for 10 min, or until the edges are golden.
  9. Try not to drop your cookie in your coffee while dunking.

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