These old fashioned oatmeal cookies are made from old fashioned oats (obviously) and some add-ins like raisins and nuts to create a hearty and flavorful cookie! Coupled with the crispy edges, these cookies are my new fav when it comes to cookie making.
Don’t you just love those typewritten words across a vintage recipe card? I do. I guess that’s why I always pick them out when it comes to my newest vintage recipe to share with you from our family recipe card box.
Oatmeal cookies were something I tried in the past, including the one on my wall. However, I just couldn’t get it quite right – until this beauty came along. I wanted something chewy, soft, thick, and hearty. Maybe it was the fact that my grandma wrote “very good” in her cursive handwriting that these turned out so delicious. Thanks, grandma, they were!
Key Ingredients
- Old fashioned oats – When it comes to the best oats to use in cookies, old fashioned oats (also called rolled oats) are the ones to go with. They create chewy cookies when baked in the dough.
- Shortening – Another key to a soft cookie, is using shortening instead of butter. Could you use butter? Yes. But you’ll find your dough is more crumbly and your cookie will not be as soft and chewy. Equally good? Yes.
- Brown sugar AND White Sugar – The combination of sugars really give this cookie a depth of flavor that only white sugar would not provide. I need to try this more with other cookie recipes!
- The Fillers – I chose raisins and pecans with this recipe because I like the moisture and the burst of sweetness with the raisins and the flavor of pecans. You could use whatever your favorites are.
How to Make Oatmeal Cookies From Scratch
- Cream the sugars and shortening together in a mixer until well combined.
- Mix in the eggs and vanilla.
- In a separate bowl combine the flour, baking soda, and salt. Add to the wet ingredients until well combined.
- Stir in the oats as well as the raisins, and nuts (or your preferred fillers) until mixed well.
- Scoop onto a cookie sheet using a 1 1/2 tablespoon cookie scoop. Bake for 10 minutes in a preheated 350˚ F oven or until golden brown. Let cool and remove to a cooling rack.
Variations On Oatmeal Cookie Fillers
For this recipe, I chose raisins and nuts. They’re my favorite flavor combination. But you could pick any of the following fillers for this oatmeal cookie recipe. Make sure to add one cup of each to reach a total of two cups.
- Add Dried Fruit – To add the burst of flavor consider using raisins or dried cherries, cranberries, and blueberries.
- Add Nuts – I prefer pecans, but peanuts and walnuts would be equally delicious.
- Add Chocolate – Dark chocolate chips, semi-sweet or milk chocolate will satisfy any chocolate lover. You could also add white chocolate into the mix as well.
Recipe Notes
- How to Store – Once these cookies are baked and cooled, you can store in an airtight container at room temperature for up to one week. Store them in the freezer for up to three months.
- Quick oats or Old Fashioned – I prefer the old fashioned oats as I mentioned above. I know quick oats are probably what you have on hand but if you want the dense, chewy and soft oatmeal cookie there is no substitute to old fashioned oats.
- Don’t overbake – The cookies should be a light golden brown when you remove them from the oven. To keep the soft texture, you don’t want to overbake them. For optimum results, set the timer to 8 minutes and check them every minute until perfectly done.
Soft Oatmeal Cookies
Servings 48
These old fashioned oatmeal cookies are made from old fashioned oats (obviously) and some add-ins like raisins and nuts to create a hearty and flavorful cookie! Coupled with the crispy edges, these cookies are my new fav when it comes to cookie making.
Ingredients
- 1 Cup shortening
- 1 Cup granulated sugar
- 1 Cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 Cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 Cup quick oats
- 1 Cup nuts optional filler
- 1 Cup raisins optional filler
Instructions
- Preheat your oven to 350˚ F.
- Cream the sugars and shortening together in a mixer. Mix in the eggs and vanilla.
- In a separate bowl combine the flour, baking soda, and salt. Add to the wet ingredients and mix until incorporated.
- Stir in the old fashioned oats as well as the raisins and nuts (or your preferred fillers) until mixed well.
- Scoop onto a cookie sheet using a 1 1/2 tablespoon cookie scoop. Bake for 10 minutes in a preheated 350˚ F oven or until golden brown. Let cool and remove to a cooling rack.
Notes
- How to Store - Once these cookies are baked and cooled, you can store them in an airtight container at room temperature for up to one week. Store them in the freezer for up to three months.
- Quick oats or Old Fashioned - I prefer the old fashioned oats as I mentioned above. I know quick oats are probably what you have on hand but if you want the dense, chewy and soft oatmeal cookie there is no substitute for old-fashioned oats.
- Don't overbake - The cookies should be a light golden brown when you remove them from the oven. To keep the soft texture, you don't want to overbake them. For optimum results, set the timer to 8 minutes and check them every minute until perfectly done.
Nutrition
Serving: 1cookie | Calories: 131kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 62mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 1mg
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