Happy October everyone! I know I should be starting a new COOK Club book, but I had to share one final recipe from our September book for Classic Old-Fashioned Oatmeal Cookies. It’s a great cookie to make for fall, simple, easy and delicious!
Our September Book, “Simple Old Fashioned Baking,” has some great, easy recipes to use for baking. I hope you’ve enjoyed the other recipes of Easy Lemon Cookies and Classic Snickerdoodles. Did you make any of them?
I’ve never been an oatmeal lover. Now grits? Those are another story. But even as a child, a bowl of oatmeal for breakfast just made me sad. It never had a great taste – it reminded me more of cardboard or school paste. Actually, some of the paste tasted better! LOL
As I have gotten older, I’ve tried oatmeal in various forms as a breakfast dish, and still have yet to develop a love for it. (Grits are still my number one choice for breakfast, right up there with livermush!) I do, however, love baking with oatmeal and I have found these cookies make oatmeal something to sing about!
I’m not sure if these oatmeal cookies count as health food like oatmeal is supposed to be, but these cookies are so quick and delicious, after you smell them baking and taste them warm – it won’t matter!
CLASSIC OLD-FASHIONED OATMEAL COOKIES
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup shortening
- 2 eggs
- 2 tablespoons water
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 ½ cups flour
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup chopped pecans (optional)
As a side note, the first time I made these cookies, I noticed in the recipe directions they had added the water and salt, but they weren’t in the ingredients list. I wrote them in my list in ink, and made sure to add them above so you wouldn’t miss them (the way I almost did!).
Preheat oven to 350 degrees. Add the granulated sugar, brown sugar, and shortening to bowl and mix. I use Crisco sticks for my shortening, especially in baking. It makes it easier to measure, at least in my opinion.
Add both eggs, the water and the vanilla and mix again. If you want you can add these ingredients one at a time and mix, but either way works just fine.
Add the salt, baking soda and flour and mix well.
Add oats and mix. If you are adding nuts, this would be where you add them. I don’t use them due to a nut allergy.
Drop teaspoons of dough on to WELL greased cookie sheets. I’ve discovered that, on these cookies, if you don’t spray your pans well, they will most definitely stick. For size, I use the smallest Pampered Chef cookie scoop. It works great.
Bake for 14 to 15 minutes or until cookies are brown. Watch your time, and actually check your cookies around 11 or 12 minutes. I discovered that mine browned around 12 to 13 minutes and I needed to pull them to avoid over baking. One pan did NOT get pulled in time, so they were too brown and very crunchy.
This recipe made 72 cookies. You can halve it and it works just fine. I did want to show you the picture above. Be sure when you put these on a sheet you leave enough room. They do spread and can connect like the cookies above did. and it makes them a little harder to get off the cookie sheet.
These cookies smell SO good when they are baking. It always reminds me of cold winter days and coming in from playing outside to the smell of these cookies with my mom in the kitchen!.
So that’s the last of our September COOK Club book choice – “Simple Old Fashioned Baking.” What did you think of it? Have you tried any of these recipes I’ve shared? Let me know in the comments below or share pictures on my Facebook page at My Greener Way.
Until next time