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Great-Grandma's Oatmeal Cookies Recipe

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Not only is this recipe a favorite of my husband's, it's extra special to me because it goes back to my great-grandmother. At Christmastime, we like to sprinkle on colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch + cooling
MAKES:144 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min./batch + cooling
MAKES: 144 servings

Ingredients

  • 1-1/2 cups shortening
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 teaspoons water
  • 4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 4 cups quick-cooking oats
  • 2 cups chopped raisins
  • 1 cup chopped walnuts
  • Additional granulated sugar or colored sugar

Nutritional Facts

1 cookie: 63 calories, 3g fat (1g saturated fat), 5mg cholesterol, 28mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 1g protein.

Directions

  1. Preheat oven to 350°. Cream shortening and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts.
  2. On a surface sprinkled with additional granulated or colored sugar, roll dough to 1/4-in. thickness. Cut with floured cookie cutters in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool. Yield: about 12 dozen.

Test Kitchen tip
  • If you want to add a sweet icing, mix 1 cup confectioners' sugar with a 1/4 teaspoon cinnamon and 5 to 6 teaspoons of water to make a quick glaze.
  • Originally published as Grandma's Oatmeal Cookies in Grandma's Great Desserts Cookbook 1992, p46


    Reviews for Great-Grandma's Oatmeal Cookies

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    MY REVIEW
    niteshrd User ID: 3891885 15194
    Reviewed Dec. 6, 2013

    "Great quick cookie! Absolutely adorable...."

    MY REVIEW
    kayquilt User ID: 1952741 18901
    Reviewed Jan. 15, 2013

    "These are wonderful. A definite keeper. They are soft a chewy, not hard. I halved it because I knew I'd eat them all. Now I need to make more."

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