Thursday, December 10, 2009
Grandma's Old Fashioned Oatmeal Cookies
When I first finished baking these cookies and placed them all in my tupperware container, my husband looked at me and wondered who was going to eat all these cookies. This recipe must have made 4 to 5 dozen! That is a lot of cookies considering that my son doesn't care for oatmeal cookies and it would just be me and my husband eating these. Well, not to worry - these were gone in a few days! We literally could not stop eating these. Once you start munching on these, it's all over!!! They are one of the best oatmeal cookies I've ever had. These were so soft and chewy - and believe me I've made many a cookie so hard you could bang them against the wall! Not these. I found the originial recipe in a Favorite Brand Name Cookbook Series. It's titled Incredibly Easy Cookies. My husband spotted this book as we were checking out at TJ Maxx.....they "conveniently" place them right near the cashier. The price was right so how could we resist!
I changed the original recipe a bit by omitting raisins and adding craisins instead. I also added a cup of chopped walnuts and a cup of white chocolate chips. I subbed the 2 cups of white sugar for 1 cup white and 1 cup dark brown sugar. I think that softened these up even more. I hope you give this a try if you enjoy oatmeal cookies. So easy and good!!!!
2 cups sugar
1 cup shortening
3 1/2 cups all purpose flour
3 cups uncooked old fashioned oats
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup buttermilk
1 cup raisins (I omitted these)
Preheat oven to 350F. Lightly grease cookie sheets.
Beat sugar and shortening in large bowl with electric mixer at medium speed until creamy. Beat in eggs, one at a time, until mixture is light and fluffy.
Combine flour, oats, baking soda, salt and cinnamon in separate bowl. Beat into shortening mixture, 1/3 at a time, alternating with buttermilk until well blended. Stir in raisins.
Drop dough by rounded teaspoonfuls onto prepared cookie sheets. Bake 12 to 15 minutes or until lightly browned. Cool slightly on cookie sheets. Remove to wire racks; cool completely. Serve at room temperature in airtight containers.