Oatmeal Cookies Grandmas Recipes

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.

GREAT-GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

GRANDMA HELEN'S OATMEAL COOKIES

Steps:

• 1. Cream together butter, white sugar, and brown sugar in a large bowl.
• 2. Add beaten eggs and vanilla.
• 3. In a separate bowl mix together salt, baking soda, flour, oatmeal, and coconut.
• 4. Add the dry ingredients to the butter mixture and mix until combined.
• 5. At this time you can fold in the optional nuts, chocolate chips, raisins, or dates.
• 6. Use a cookie scoop, drop dough onto a baking sheet (making sure not to overcrowd the pan) and bake immediately. Or, form the dough into 2" rolls in plastic and refrigerate until chilled then slice.
• 7. Bake at 375 for 10-12 minutes.

GRANDMA'S OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

GRANDMA'S CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the cream mixture and mix well. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

GRANDMA'S OLD FASHIONED OATMEAL COOKIES

Steps:

• Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
• Whisk together flour, baking powder, soda and salt.
• Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
• Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

OATMEAL COOKIES- GRANDMA'S

Steps:

• 1. If you are using raisins place them in a small bowl and pour very hot water on them. Let them sit for at least 1 hour but not more than 3 hours. Drain them VERY WELL and then set aside. I usually put them in a paper towel lined strainer and pat them to dry well. Then follow recipe as directed. If you are using craisins simply measure them and set aside. Do not soak craisins.
• 2. In a large mixing bowl, cream shortening and sugars. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt. Gradually add to creamed mixture. Stir in walnuts and raisins or craisins.
• 3. Drop by tablespoonfuls 2 inches apart on ungreased baking sheets. Bake at 375 degrees for 10 to 12 minutes or until golden brown. Remove to wire racks to cool. Store cookies in a cookie jar with a slice of bread placed inside with them. This keeps cookies from drying out.