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Old-Fashioned Oatmeal Cookies Recipe

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Old-Fashioned Oatmeal Cookies are from Michelle Wise of Spring Mills, Pennsylvania. "They're my favorite cookies to take on a trip my favorite cookies to take on a trip because they stay moist and aren't too sweet," Michelle informs. "My mother passes the recipe on to me."
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES:30 servings
TOTAL TIME: Prep: 30 min. Bake: 10 min.
MAKES: 30 servings

Ingredients

  • 1 cup raisins
  • 1 cup water
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 2 cups quick-cooking oats
  • 1/2 cup chopped walnuts, optional

Nutritional Facts

1 serving (2 each) equals 161 calories, 6 g fat (1 g saturated fat), 14 mg cholesterol, 133 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to liquid to measure 1/2 cup. In a bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired.
  2. Drop by teaspoonfuls about 2 in. apart onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes or until light brown. Yield: 5 dozen.
Originally published as Old-Fashioned Oatmeal Cookies in Taste of Home April/May 1993, p54

Nutritional Facts

1 serving (2 each) equals 161 calories, 6 g fat (1 g saturated fat), 14 mg cholesterol, 133 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Old-Fashioned Oatmeal Cookies

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 21, 2013

Wonderful cookies. Yup, this is a keeper,.

MY REVIEW
Reviewed Dec. 20, 2012

It was ok, but my husband and I thought it a little dry. It was missing something to make it moist.

MY REVIEW
Reviewed Nov. 3, 2011

Very good flavor and bake up nicely.

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