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!