Jeffs Mothers Oatmeal Cookies Recipes

MOTHER'S OATMEAL CRISPIES

Steps:

• Cream butter.
• Add sugars; mix well.
• Add eggs and vanilla and beat well.
• Add flour, soda, salt, oatmeal and nuts and mix well.
• Shape into rolls on waxed paper.
• Chill in refrigerator or freezer.
• Slice 1/4-inch thick.
• Bake 10 minutes at 350°F.
• Yield: 5 dozen cookies.

MONA'S MOTHER'S MOTHER'S BEST FRIENDS FAVORITE COOKIES

Steps:

• Preheat oven to 350°F.
• Beat egg in a medium bowl.
• Add butter and both sugars. Cream well.
• Add remaining ingredients and mix to combine.
• Drop onto baking sheet and flatten slightly.
• Bake for 12-15 minutes, until golden.

MOM'S OATMEAL COOKIES

Steps:

• Cream shortening, sugar, and eggs til light and fluffy. Stir in buttermilk.
• Stir dry ingredients into creamed mixture. Stir in oats and raisins.
• Drop from tablespoon 2" apart on lightly greased cookie sheet.
• Bake at 400* about 8 minutes. Cool slightly; remove from pan.

MOM'S RAISIN OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Sift the flour together with the soda, salt, and cinnamon. Stir in the oats. Combine the other ingredients and add them to the flour mixture, stirring thoroughly.
• Drop by tablespoonful onto ungreased cookie sheet. Bake 15 to 18 minutes. Remove to wire rack to cool.

ICED OATMEAL COOKIES

Steps:

• Heat the oven to 350 degrees and line a large cookie sheet with parchment.
• In a bowl, combine the oats, flour and salt. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to overmix.
• Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 12 to 14 minutes. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
• In a small bowl, mix the confectioners' sugar and milk using a fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.

GRANDMOTHER'S OATMEAL COOKIES

Steps:

• Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

JEFF'S MOTHER'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees. Cream sugar and shortening. Add eggs and vanilla. Beat well. Add dry ingredients. Blend. Drop tablespoon amounts on cookies sheet, leaving room between each dollop. Batter can be rolled into logs and frozen in waxed paper.