Prep 15 mins
Cook 40 mins
These are the oatmeal cookies I grew up with. I know there are tons of recipes for oatmeal cookies on here already, but I didn't find any exactly like this one, or even quite close enough to call the same. The yield is an estimate, because I don't remember how many this actually makes. Enjoy!
- 1 cup shortening
- 1 1⁄2 cups brown sugar
- 2 eggs
- 1⁄2 cup buttermilk (or sour milk)
- 1 3⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking powder
- 3 cups oats
- 1 cup raisins
- Cream shortening, sugar, and eggs til light and fluffy. Stir in buttermilk.
- Stir dry ingredients into creamed mixture. Stir in oats and raisins.
- Drop from tablespoon 2" apart on lightly greased cookie sheet.
- Bake at 400* about 8 minutes. Cool slightly; remove from pan.
WOW! These cookies are some of the best oatmeal cookies Ive ever eaten! They are crisp on the outside yet soft on the inside and have a wonderful cinnamon taste. I made half the recipe, reduced the sugar to 1/4 cup and that way they had a wonderful fruity sweetness from the raisins. I got 14 rather big cookies out of it, so I think 36 for the full recipe is a good guess. Thanks for sharing this gem of a recipe with us, qotw13! I will surely make this often again, as it is also very quick to whip up. Made and reviewed for one of my "babies" in Spring PAC 2009.