Prep 15 mins
Cook 10 mins
These cookies are addictive. They are chewy, and do not crumble. They are not like some recipes that have too many oats and remind you of granola. They are DELICIOUS.
- Heat oven to 350 degrees.
- Grease a cookie sheet.
- Beat sugars, shortening, egg, vanilla and milk until smooth.
- Sift together flour, baking soda, baking powder, and salt.
- Add all at once to the shortening mixture.
- Add oats; mix well.
- Drop by teaspoons, and about 2 inches apart.
- Bake 8-10 minutes until light brown.
YUCK !!! i am a pastry chef in new york city and i found these cookies horrific!!! they were heavy and full of chunky oatmeal ! the cookies didnt even look good. the cookies were also very greasy and were not good for clothes stains! HORRIBLE i would not waste time and supplies making them again.
I don't know if these are the very best oatmeal cookies ever, but they are very good. I used dark brown muscovado sugar and also added some chocolate chips to half of them. Very easy to make, moist and light with a subtle oatmeal taste. Thanks for sharing.
I don't know how someone could find these to be heavy! Mine were light and crispy with a light chewiness to them. I used a hand mixer on medium-high speed for all stages (I was in a hurry), so maybe that made them lighter. I used half quick oats and half old-fashioned. I added 1/4 cup butterscotch chips and 3/4 cup semi-sweet chips, making the cookies taste like light, crispy chocolate chip cookies. Also added a scant 1/2 tsp butter flavoring to the shortening for a nice buttery flavor. I will definitely make these again. Thanks!