Grandma’s Small Batch Oatmeal Cookies
This cookie recipe is my mom’s (Bethany’s grandmother). I have adjusted it so the cookies are softer than hers. I am not fond of crispy oatmeal cookies. A cookie and a cold glass of milk and all is right with the world.
Grandma’s Oatmeal Cookies
This cookie recipe is my mom’s (Bethany’s grandmother). I have adjusted it so the cookies are softer than hers. I am not fond of crispy oatmeal cookies. A cookie and a cold glass of milk and all is right with the world.
Equipment
- Parchment paper
- Knives
- Hand mixer
Ingredients
- 1/8 Cup + 1 Tbsp Old fashioned oats (See Notes)
- 1/8 Cup Sugar
- 1/8 Cup Brown sugar, unpacked
- 1/8 Cup Shortening
- 1/4 Cup All-purpose flour
- 1/4 Cup Raisins
- 1/4 Cup Walnuts, chopped
- 1 Egg Yolk
- 1/2 tsp Vanilla extract
- 1/8 tsp Baking soda
- 1/8 tsp Cinnamon
- 1/8 tsp Salt
- 1/16 tsp Nutmeg
Instructions
- Heat oven to 325 degrees.
- Cream the shortening and sugars together using a hand mixer. Add the egg yolk and vanilla and mix until combined.
- Add the remaining ingredients and mix until fully combined. (See Notes)
- Using your cookie scoop place scant tablespoons of batter on the prepared cookie sheet, leaving 2 inches between cookies. You should have 6 cookies.
- Cook for 11-13 Minutes. They will be lightly brown on the edges. Don’t over bake if you want a soft and chewy cookie.
- Remove from oven and leave on cookie sheet for 2 minutes. Remove the cookies to a cooling rack for about 7-9 minutes.
Notes
Do not use quick-cook oats the cookies will be mushy.
If your cookie mixture appears dry, add a tsp of water.
Store in an airtight container.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.
Nutrition
Serving: 1 CookieCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 1.5gTrans Fat: 0.5gCholesterol: 30mgSodium: 80mgPotassium: 80mgSugar: 11gCalcium: 20mgIron: 0.7mg
Tried this recipe?Let us know how it was!