Classic Oatmeal Cookies
Recipe enhanced by Jim Mitchell
Yield: Makes a “big batch” (Approximately 4–5 dozen, depending on size) Oven Temperature: 350°F (175°C) Bake Time: 10–12 minutes
Ingredients
The Wet Mixture
- 1 cup shortening
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 large eggs
- 1 tsp. vanilla extract
The Dry Mixture
- 1 ½ cups sifted flour
- 1 tsp. baking soda
- 1 tsp. salt
The Add-Ins
- 1.5 cups quick-cooking oatmeal
- 1.5 cups old-fashioned oats
- 1 cup raisins
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Lightly grease your cookie sheets or line them with parchment paper.
- Cream Ingredients: In a large mixing bowl, cream together the shortening, brown sugar, and white sugar until smooth. Add the eggs and vanilla extract and beat well.
- Add Oats and Fruit: Stir in the quick-cooking oatmeal, raisins, and chopped nuts until well mixed.
- Combine Dry Ingredients: Sift together the flour, baking soda, and salt.
- Make the Dough: Gradually blend the sifted dry ingredients into the creamed mixture until fully combined.
- Bake: Drop the dough by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes & Variations
- Storage: These cookies store well in an airtight container.
- Customization: This recipe is highly adaptable. You may omit the nuts and raisins for a plain cookie, or substitute them with equal amounts of:
- Butterscotch bits
- Chocolate chips
- Shredded coconut
- Different varieties of chopped nuts
“A lot of trouble in this world is caused by combining a narrow mind with a wide mouth.”