I like to add Dark chocolate chips to give it even more flavor. Love the addition of dark chocolate chips. Happy to say the cookies are still incredible…I can imagine how the cookies would be even more incredible had I remembered the oatmeal.
I was wondering why I finished so quickly, dah. Thank you, still, for this recipe that will be made every year…. OMG, what a wonderful and perfect recipe! This one is a keeper for us. Thank you so much for sharing this recipe. Your grandma must have been some baker!
Grandma's Sugar Cookies - Chocolate Chocolate and More!
The texture is perfect, the flavor is spot on. If you want to make a delicious oatmeal cookie try adding part of a can of applesauce to the dough and then baking the cookies. I have made oatmeal cookies with both applesauce and raisin in them at the same time and my grand kids love them. I tend to reduce the liquid a bit so not so soggy. Just an idea.
Grandma Jenny’s Chocolate Chip Cookies
I make these at Christmas time and have no problem letting kids eat these as they are wholesome. I made these cookies….. I looked on the internet to find a recipe for Oatmeal cookies similar to the one I use at home. I found this recipe. I used this recipe to make lactation cookies for my daughter, with a few extra ingredients. They are a hit!!! I have been looking for a oatmeal cookie recipe for quite some time now. My sister and I used to make them all the time. I just happen to try this recipe because I have been having oatmeal for breakfast instead of eggs. I remember making my very 1st batch of peanut brittle.
All ovens vary in temperature also. This recipe calls for only 10 minutes baking time. I had to bake them 13 minutes in my oven. I also doubled the recipe, that way there is enough for everyone. No more store bought cookies for him! I have it in my recipe file for safe-keeping. Hi Colleen, my guess is that they baked a little too long. When you pull them out of the oven they should still be very soft.
Followed the recipe exactly and was very disappointed. Was expecting a softer cookie that looks like the picture. Taste was just ok. I love this recipe. Thank you for sharing this recipe!! So glad I ran across your recipe! I was actually looking for an oatmeal cookie recipe that called for shortening so I could switch it up for coconut oil. Love the ingredients and the comments. They came out just as described…chewy inside, a bit crunchy outside.
My husband loves them!!! Thanks for sharing :. How to use the Converter. Thank you for stopping by! We love to share wholesome and delicious recipes, perfect for home cooked family meals. Here's a classic, chewy Oatmeal Cookie! This was Grandma's favorite oatmeal cookie recipe, made with oats, brown sugar, white sugar, flour, and shortening.
leondumoulin.nl/language/autobiographies/the-traveler.php Walnuts and raisins are optional. Updated July 1, : We spiffed up this post to make it sparkle. No changes to the original recipe.
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Prep time: 20 minutes Cook time: 10 minutes Yield: Makes about 2 dozen cookies. Do NOT use instant. Rate it! They are delicious — but please add they should be three inches apart on the cookie sheet and the recipe yields a lot more then 2 dozen cookies. Is cinnamon a common ingredient in oatmeal cookies?
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Don't skip this step for best results. You can even make the dough a few weeks ahead of time and freeze it. Let it thaw overnight in the fridge. And remember to measure flour correctly. One of the biggest mistakes bakers make is to add too much flour to cookie dough. Use a scale for best results; one cup of flour should weigh to grams. And don't be afraid to frost them with chocolate or peanut butter or caramel frosting! One of the best things about these cookies aside from the taste is how versatile they are.
In a large bowl, cream the butter and sugar until fluffy and light; this should take about 5 minutes with an electric mixer, or 10 minutes by hand. Add the eggs, one at a time, beating well after each addition. Add the vanilla and mix well. Add the flour mixture alternately to the butter and sugar mixture with the milk, beginning and ending with the dry ingredients. Cover the dough tightly with plastic wrap and foil and chill in the refrigerator for at least 4 hours or overnight.
Cut with cookie cutters. Or you can roll the dough into 1" balls, place on cookie sheets and flatten with the bottom of a water glass dipped in sugar. Let the cookies cool on the cookie sheets for about a minute, then remove to wire rack to cool completely. Store in an airtight container at room temperature. Recipe Tags:.