My mother got this recipe in about 1910 when she was a housekeeper for the local physician. The doctor's wife was an excellent cook and shared the recipe with my mother, who later shared it with me. Now my five grown children also enjoying baking these cookies for their families—it's a tradition.
- 2 cups packed brown sugar
- 1 cup shortening
- 3 eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 cups rolled oats
- 1 cup raisins
- 1 cup chopped walnuts
- In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately with milk to the creamed mixture. Stir in the oats, raisins and nuts.
- Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for about 12 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Family-Favorite Soft Oatmeal Cookies in Grandma's Great Desserts Cookbook 1992, p53
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