Community Pick
The Very Best Oatmeal Cookies
"One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum....."
photo by Dine Dish
- Ready In:
- 20mins
- Ingredients:
- 12
- Yields:
-
36 cookies
ingredients
- 236.59 ml shortening
- 118.29 ml brown sugar, firmly packed
- 236.59 ml granulated sugar
- 2 large eggs, beaten
- 4.92 ml vanilla
- 354.88 ml flour
- 4.92 ml salt
- 4.92 ml baking soda
- 709.77 ml quick-cooking rolled oats
- 118.29 ml chopped nuts (optional)
- 118.29 ml semi-sweet chocolate chips (optional)
- 118.29 ml raisins (optional)
directions
- Preheat oven to 350°F.
- Cream together shortening and sugars.
- Add eggs and vanilla, beat well.
- Sift together flour, salt and soda.
- Add to creamed mixture.
- Stir in oats slowly.
- Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.
- Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).
- Bake for 8-10 minutes.
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Reviews
-
Shame on me that I never reviewed these. I make them all the time. They are one of my go to oatmeal cookie recipes. I always get compliments and requests for the recipe. They make a thinner, crunchier cookie, and I like them best plain, w/ no nuts, raisins or chips. Came to the recipe today b/c I need a dessert for a kosher friend for a meat meal, and these are parve, an added bonus! -
I did modify this recipe slightly. Instead of 1 cup shortening, I split for 1/2C shortening and 1/2C butter. I wanted more of the melt in your mouth flavor of butter. Just couldn't imagine a cookie without butter. The cookies still had that crispy outside and a soft inside. Made half without any additions and then used mini choc chips and pecan in the other half. -
I may never make a different recipe! I added half a bag of chocolate chips (all I had) and they were great. Crispy edge, chewy middle - just like everyone says. No flavor overpowers another. Completely yummy. -
ya these are good; I was tempted to tweek, as is my wont, but I resisted and am glad; I did place the dough in the 'fridge as I have found that chilled dough works better for me. And DO flatten them a bit, it's what gives the cookie a crispy outer edge and a soft chewy center. Yay Sharlene -
I have very bad luck baking cookies, but this is the first time my cookies have ever turned out good! The recipe was very simple. I didn't add anything in and it came out sooo good. After looking at them at 10 minutes, i left them in for another couple of minutes and they turned out perfectly. Thank you for posting this excellent cookie recipe! :)
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Tweaks
-
Use 2 cups flour and 3 cups cooked rolled oats
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I made 8 types of oatmeal cookies yesterday and these were my least favorite. The only changes I made to the ingredients was instead of raisins, I used Craisins, something I normally like. I did not add the optional nuts or chocolate chips. I had made all the dough the day before, so it was refrigerated overnight. The dough was, even before refrigeration, stiff like the recipe indicates. I used a level #30 cookie scoop and flattened cookies to about 1/2 inch thick before baking for ten minutes. The cookies did spread a bit, but retained some of their bulk, no doubt due to the refrigeration. The cookies had crispy edges and chewy centers. But I felt that they lacked in flavor. -
These really are the VERY best oatmeal cookies! They are soft and sweet, and keep really well! I substituted 1/2 a cup of sifted whole wheat flour for part of the flour, and added a little cinnamon. Otherwise, no nuts, raisins, chocolate chips or other additions though, and they were fabulous! Thanks for a great go to recipe! They were so good I'm making a double recipe today so that I can send two dozen home with my Dad for the family! :D
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Yum, Yum, Yum!!! These cookies are great, well I guess the name says it all!!! I followed the advice of others and reduced the sugars to 3/4c and they were just the right sweetness for us. I also used 1/2c butter, and 1/2c coconut oil in place of shortening. They came out of the oven golden brown and a perfect combination of crispy and chewy. If your looking for a great oatmeal cookie this is it!!!!!!! -
OHMYGAWSH! YUM! These *really* are soft and chewy in the middle and crisp/light on the outside. I have never had great luck with oatmeal cookies, but since I've EATEN really good ones, I've kept trying. I subbed 3/4 cup butter for the shortening (we try to be trans-fat free, since the FDA says that it's poison), and I can tell ya, the butter did not detract from the taste a BIT! Thanks! This one's a KEEPER.
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
