A Country Garden Journal may earn commission for purchases made after clicking links on this page. Learn More. This comes at no extra cost to you.
GRANDMA’S SOFT OATMEAL COOKIES
This soft Oatmeal Cookie recipe came from my Grandmother, and is from about 1938. She had a steady stream of kids and grandkids reaching for them, so she kept the recipe in her head where it was handy.
I remember making them with my Mom, long before we could afford even a hand mixer. We beat the eggs up with a fork. The ingredients were combined with good, old-fashioned elbow grease.
And I remember them being all I really wanted for breakfast. One right after the other.
I would sometimes throw in a handful of coarsely chopped pecans, although Grandma preferred adding walnuts instead.
1 cup sugar
1 cup shortening
2/3 cup milk
1 teaspoon cinnamon
1 teaspoon nutmeg (optional)
1 teaspoon baking soda
1 teaspoon salt
2 cups flour
2 cups quick oatmeal
2 cups raisins (more or less – – – this is optional)
1 cup walnuts (optional)
Cream the shortening and sugar till light and fluffy. Add eggs, milk, spices, soda, and salt. Beat in the flour. Stir in the remaining ingredients.
Drop onto greased cookie sheets at desired size. Bake at 350 degrees for 10 minutes. Your oven might bake differently from mine. It may take more or less than 10 minutes.
HAPPY BAKING! Susan