Best Oatmeal Cookies

"These are a wonderful thin, crispy, nutty oatmeal cookie. The recipe is from The California Heritage Cookbook."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by karen photo by karen
photo by CookingONTheSide photo by CookingONTheSide
photo by CookingONTheSide photo by CookingONTheSide
Ready In:
1hr 45mins
Ingredients:
11
Yields:
4 dozen
Serves:
24
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ingredients

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directions

  • In a large bowl cream the butter and add sugars, beating until fluffy.
  • Blend egg into creamed mixture.
  • Sift together into the creamed mixture the flour, soda, and cinnamon.
  • Blend in the oats, nuts and vanilla.
  • Chill dough 1 hour or more.
  • Preheat oven to 350. Grease cookie sheets.
  • Place small pieces of dough (about 1 teaspoonful) on a greased cookie sheet.
  • Grease the bottom of a small glass, dip in sugar, and press gently on each uncooked cookie, flattening it to a thickness of about 1/4 inch, resugaring glass for each cookie.
  • Bake for 10-12 minutes, until lightly browned.
  • Cool 2-3 minutes on the sheet, remove cookies, and cool completely on racks. Store them in an airtight container.

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Reviews

  1. I loved these cookies. I love the nutty flavor with the oatmeal. Mine came out crisp on the edges and soft in the middle. I actually got about 60 cookies out of this recipe so maybe I made mine smaller than yours. I baked the cookies in the oven for 10 minutes and they turned out perfect. Thanks for such a good cookie!
     
  2. Ooooh! These are sooo good! They're light and delicate rather than doughy and heavy like other oatmeal cookies. I like that a lot. I'm drizzling the with chocolate on top and garnishing with pecan pieces. A keeper for sure!
     
  3. I made a lower fat version of these, and they were very well received. Actually I ended up having to make more cookies for a party b/c DH and DD ate these all up. Did not last through the weekend.
     
  4. These are great cookies. I love the flavor that is added by the ground pecans (I only had a 1/4 cup). I also used old fashioned oats, not quick, and they still came out fine. I made my cookies a little big not realizing how much whey would spread, so I only got 37. I baked them for 10 minutes. Very yummy!
     
  5. I ground up the pecans and oatmeal. I also added raisins and doubled the recipe. These were one of the BEST cookies I have ever eaten!!
     
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RECIPE SUBMITTED BY

I'm not as active here anymore, but you can find me playing at the new recipezazz.com. I'm not a great photographer, but I love to take food photos with Freddy Cat to bring a smile to people's day. I love to cook and share good food with other people. I have a very large collection of cookbooks. I used to enjoy being able to look up recipes on Zaar by ingredients I had on hand. I miss the Zaar tag game community. Everyone was so nice, and it was super fun. Ah, the good ol' days.
 
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