Grandma's Old Fashioned Oatmeal Cookies

"I have the pleasure of reading and translating my gran's recipes - written in German some of them are difficult to translate - and then to take them from the era of lard and bacon grease to a healthier you - well here's one that came out great !! enjoy..."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Tina G. photo by Tina G.
photo by Pneuma photo by Pneuma
photo by Pneuma photo by Pneuma
photo by Lavender Lynn photo by Lavender Lynn
Ready In:




  • Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
  • Whisk together flour, baking powder, soda and salt.
  • Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
  • Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

Questions & Replies

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  1. These cookies are so awesome Raven. Chewy, crispy and chocked full of goodness. I almost (glad I didn't) added raisins thinking an oatmeal cookie just had to have raisins. Perfect w/o. I love your added suggestion of using parchment. I really think that's the reason these cookies turned out as fabulous as they did. Normally I don't have sticking problems with cookies, but these came off so perfectly that I'm going to use it more often for baking. I also added cinnamon to the mix as I LOVE cinnamon. Made as a recipenap for Veg-n-Swap!~
  2. The best Oatmeal cookie EVER, Crispy on the edges and chewy in the middle. Yum Yum These are a hit
  3. The cookies were exactly what I was looking for, Thank You! so much. I add raisins and spread them out and made thin and crispy cookies exactly as I wanted. Taste is very good as testified by the whole family.
    • Review photo by Tina G.
  4. Great tasting cookie, thank you!
  5. These were completely awesome!! I used Splenda Blend and Splenda Brown Sugar but the rest kept as written. They were crunchy and chewy at the same time. Never knew oatmeal cookies could be great without raisins. I love these they have definitely became my new favorite recipe. Thank you for sharing!


  1. Fantastic cookies! And so easy to make. The parchment paper is brilliant. I didn't change a thing other than using dark brown suger in place of light brown (what I had on hand) when I made these. I love them just the way they are. Made for Fall '09 PAC
  2. Oh how I love oatmeal cookies, such a tastey treat! Now, I didn't have the Old Fashioned Rolled oats, I had Steel Cut oats which I used instead.. wow, now that makes for a crunchy grainy cookie!! Oh and I added a heaping tsp of cinnamon, you can't have oatmeal cookies without cinnamon! Anyway, will try with rolled oats next time to see which one I prefer, but either way, damn fine recipe! Thank you :)
  3. amazing! i did make a few slight changes... i added some dates in half the batch. i also used country crock spread and some applesauce instead of the butter. and i didnt put in as much sugar..... but they were still good!! made for zwt 4


I am a wife, a mother, grandmother and foremost a believer. I love to cook and bake for if man does not live by bread alone let the bread we eat be the best that there is! I love to read recipes and than experiment...make them mine...with my flare. For if its wworth doing do it right!
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