Prep 30 mins
Cook 30 mins
This is something I came up with as a teenager (a LONG time ago lol). None of the oatmeal cookie recipes I tried gave me the result i wanted so I played around with them and came up with this one. The yield depends on how large you make the cookies, I used to make big ones so they would be chewier in the middle. Using shortening also makes them chewier. Sometimes I use half shortening and half butter. I also used to double this recipe because my family of four would GOBBLE them up. A double recipe might last for a few days at least lol.
- 1 cup butter, or
- 1 cup shortening
- 1 cup sugar
- 1 cup light brown sugar, packed
- 1⁄2 cup molasses
- 2 eggs
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 3 cups rolled oats
- 1⁄3 cup raisins
- 1⁄3 cup dates, chopped
- Preheat oven to 350°F.
- Beat butter, sugars, eggs, molasses and vanilla together until well combined.
- Sift together dry ingredients.
- Add to butter mixture and combine thoroughly.
- Stir in oats, raisins and dates.
- Drop onto well greased cookie sheets.
- Bake for 12-15 minutes, until edges are browned and centers are somewhat firm.
- Cool a few minutes on the cookie sheet before removing. These firm up a bit as they cool. This can be a bit tricky. Remove them too soon and they mush together, too late and the edges may stick to the cookie sheet.