Best Old Fashioned Oatmeal Cookies Recipes

OLD FASHIONED OATMEAL COOKIES

Steps:

• HEAT oven to 350 degrees F. Coat baking sheets lightly with no-stick cooking spray.
• COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
• COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
• BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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.

OLD FASHIONED OATMEAL RAISIN COOKIES

Steps:

• Simmer raisins and water in saucepan over low heat until plump for 20 minutes.
• Drain raisin liquid into measuring cup.
• Add water to make 1/2 cup.
• Heat oven to 400 degrees.
• Cream shortening, sugar, eggs and vanilla.
• Stir in raisin liquid.
• Measure flour and combine with, baking powder, baking soda, salt and spices.
• Stir into creamed mixture.
• Add oats, nuts and raisins.
• Drop by rounded teaspoonfuls 2" apart onto ungreased baking sheet.
• Bake for 10 minutes.

OLD-FASHIONED OATMEAL RAISIN COOKIES

Steps:

• In a large bowl, beat oil and brown sugar until blended. Beat in eggs, then milk. Combine cake mix and oats; gradually add to brown sugar mixture and mix well. Fold in raisins and pecans., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool for 1 minute before removing to wire racks.

OLD-FASHIONED OATMEAL COOKIES

Steps:

• In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. , Drop by teaspoonfuls about 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until light brown.

OLD FASHIONED OATMEAL COOKIES

Steps:

• In a large bowl, combine butter, shortening and sugars.
• Add eggs and vanilla and beat until fluffy.
• Combine flour, salt, baking soda, cinnamon, cloves and allspice.
• Add to creamed mixture; mix to blend.
• Stir in oatmeal and raisins.
• Drop a tablespoon of dough onto cookie sheet about 2-inches apart. Cookies will spread!
• Bake at 350°F for 12-15 minutes.
• Cool for about 5 minutes on cookie sheet, then remove to a cooling rack.

OLD-FASHIONED OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Stir together oats, flour, wheat germ, baking soda, baking powder, cinnamon, and salt in a large bowl; set aside. Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low. Add oat mixture; mix until just combined. Mix in raisins.
• Using a 2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Flatten slightly with your hand.
• Bake until golden and just set, about 14 minutes. Let cool on sheets on wire racks, about 5 minutes. Transfer cookies to racks, and let cool completely. Wrap each cookie in plastic wrap before packaging.

OLD-FASHIONED OATMEAL RAISIN COOKIES

Steps:

• Combine eggs, raisins, and vanilla extract in bowl and let stand--covered for 1 hour.
• Preheat oven to 350°.
• Cream together butter and the brown and granulated sugars.
• Add flour, salt, cinnamon, and baking soda; mix well.
• Add raisin mixture, oatmeal, and optional chopped nuts. The dough may seem a little dry; but it will be fine.
• Drop by tablespoonfuls onto an ungreased cookie sheet about 2 inches apart.
• Bake for 10-12 minutes until lightly browned.
• Cool on wire rack.
• Notes: Recipe works well doubled.
• Time to make does not include the 1 hour needed for soaking the raisins.
• You can use golden or dark raisins.

OLD FASHIONED CRISPY OATMEAL COOKIES

Steps:

• * 12 to 24 hours before you want to bake these cookies, prepare the cookie dough as follows: Sift together the flour, baking powder, and ½ teaspoon of salt in a medium-sized bowl. In a large bowl, either by hand or in an electric mixer, cream together the butter, maple syrup and granulated sugar until the mixture is light and fluffy. Beat in the eggs, one at a time, until they are fully incorporated. Add the vanilla extract. Beat again. Gradually add the flour mixture to the ingredients in the large bowl, stirring just to combine. Add the oatmeal, stir to combine. Add the chips or dried fruit. Stir to combine one last time. Form the dough into 36 small balls. Place the balls in a covered, airtight container and refrigerate 12 to 24 hours. When you are ready to bake, preheat your oven to 375 degrees F. (If you have a convection oven, set it at convection 350 degrees F.) Place the balls on the prepared cookie sheets, spacing them out, as they will flatten a bit during the baking process. Sprinkle the balls lightly with sea salt. Bake until the cookies are golden and crispy, about 15 to 20 minutes. Remove from the oven and cool on wire racks. Keep the cookies in an airtight container until you are ready to serve them. Enjoy. *Note: It is important to chill these cookies before baking them. The high butter content will cause the cookies to spread out too thinly if not fully chilled before baking. Chilled cookie dough will allow the cookies to keep their shape during the baking process. Written and owned by Dena Testa Bray Dena Testa Bray Enterprises, LLC All rights reserved. © http://www.gathering-flavors.com

OLD FASHIONED COCONUT OATMEAL COOKIES

Steps:

• Cream together butter, sugars; add egg and mix thoroughly.
• Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well.
• Stir in raisins.
• Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork.
• Bake at 350° for 12-15 minutes or until golden.

OLD-FASHIONED OATMEAL COOKIES (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 325. Line cookie sheets with parchment.
• In a large bowl, cream together the butter, shortening, brown sugar, molasses, egg and vanilla. Beat until light-colored and smooth.
• In a food processor or blender, process the oats, flour, raisins, salt and baking powder for about 30 seconds, or until both the oats and raisins are chopped, yet still in recognizable pieces.
• Beat the oat mixture into the butter mixture until smooth.
• Using a 1/4 cup measure or large cookie scoop, drop the dough on the cookie sheets, leaving 3 inches between cookies.
• Moisten your fingers and gently flatten each cookie to a 2 1/2 inch round or 1/2 inch thick.
• Bake the cookies for 18 minutes or until they're a medium golden brown.
• Remove them from the oven and let rest on the cookie sheet for 1 minute, then transfer to a rack to cool completely.
• The cookies will be soft and delicate when they come out of the oven, but will get firmer as they cool.

GRANDMA'S OLD-FASHIONED OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Creme together butter and sugars.
• In separate bowl, sift together flour, baking soda, salt, and cocoa.
• Gradually add the dry mixture to the butter and sugar mixture. Mix well.
• Add amount of oatmeal you prefer. Spoon together.
• Roll into small balls and roll the ball in a bowl of 2 tablespoons sugar and one tablespoon cinnamon.
• Place on ungreased baking sheet for around 7-10 minutes.
• Let cool for one minute and transfer to cooling rack or waxed paper.

OLD FASHIONED OATMEAL COCONUT COOKIES

Steps:

• Cream together sugar, butter, brown sugar and egg.
• Add flour, oatmeal, wheat germ, coconut, baking powder, and baking soda and mix well.
• Add raisins or chocolate chips.
• Drop dough by the tsp full onto lightly greased cookie sheet.
• Flatten with a floured fork.
• Bake at 350 degrees for 12 to 15 minutes.

OLD-FASHIONED OATMEAL COOKIES

Steps:

• heat oven to 375*F.
• in large mixer bowl combine all ingredients except flour and rasins.
• beat at low speed, scraping bowl often, until well mixed.
• add flour; continue beating until well mixed.
• by hand stir in raisins.
• drop dough by rounded teaspoonfuls 2"in apart onto greased cookie sheets.
• bake 8 to 10 minutes or until edges are lightly browned.

OLD-FASHIONED FARMHOUSE OATMEAL COOKIES

Steps:

• Position a rack in the middle of oven; preheat to 350°.
• Grease several large baking sheets or coat with nonstick spray.
• In a large heavy saucepan over medium heat, melt the butter, stirring, until completely melted and runny; remove from heat.
• Thoroughly stir the oats and 1 tablespoon water into the butter.
• Let stand for 5 minutes so the oats can hydrate.
• Vigorously stir in the sugar, baking soda, cinnamon, and salt until thoroughly incorporated.
• Vigorously stir in the egg and raisins, then the flour until very well blended.
• If the dough is very soft, stir in 1-2 tablespoons more flour.
• If it is still soft, let stand to firm up for 5 minutes.
• In a large bowl, vigorously stir the brown sugar into the butter until well blended, mashing out any sugar
• Using a 1 1/2-inch spring-loaded scoop or heaping measuring tablespoon, form the dough into uniform mounds, spacing about 2 1/2 inches apart on the baking sheets.
• Using your fingertips, pat down the mounds just slightly.
• Bake one sheet at a time for 7-10 minutes or until the cookies are barely firm in the center tops , tinged with brown, and slightly darker at the edges.
• Transfer the baking sheets to wire racks; let stand until the cookies firm up for 3 minutes.
• Using a wide spatula, transfer the cookies to the wire racks; let cool completely.

OLD-FASHIONED OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375.
• In large mixer bowl combine all ingredients except flour and raisins. Beat at low speed, scraping bowl often, until well mixed (1 to 2 min).
• Add flour, continue beating until well mixed (1 to 2 min).
• By hand, stir in raisins.
• Drop dough by rounded teaspoonfuls 2" apart onto greased cookie sheets.
• Bake for 8-10 minute or until edges are lightly browned.

OLD FASHIONED QUAKER OATS FAMOUS OATMEAL COOKIES

Steps:

• Beat shortening, sugars, egg, water and vanilla together until creamy. Stir together flour, salt and soda; add to creamed mixture, blend well. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated moderate oven (350 degrees) for 12 to 15 minutes. (For variety, add chopped nutmeats, raisins, chocolate chips or coconut.) Makes 5 dozen.

OLD FASHIONED FARMSTYLE OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees.
• Whip together sugar and butter.
• Mix in milk, egg and vanilla.
• Slowly add baking soda, salt cinnamon and flour.
• Mix in oatmeal until thoroughly blended.
• Roll into balls and flatten on cookie sheet 1-2 inches apart, about 1/4 inch thick.
• Bake for 8-10 minutes or until golden brown.
• Remove from oven and let cool for 1 minute then move to cool rack.

OLD FASHIONED OATMEAL COOKIES

Steps:

• 1. Add baking soda to the milk and lightly stir. Set aside
• 2. Blend brown sugar and softened butter
• 3. Add eggs and blend well
• 4. Add flour and milk alternately. Add cinnamon and baking powder.
• 5. Mix in oats and raisins with a spoon. Mix until all is combined.

OLD FASHIONED OATMEAL COOKIES

Steps:

• Simmer raisins and water over medium heat until raisins are plump, about 15 minutes. Drain raisins, reserving the liquid. Add enough water to reserved liquid to measure 1/2 cup.
• Preheat oven to 400 degrees F.
• Mix the shortening, sugar, eggs and vanilla thoroughly. Stir in reserved liquid.
• Blend in the remaining ingredients.
• Drop by rounded teaspoons about 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown.