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Old Fashioned Oatmeal Cookies

Old--Fashioned-Iced-Oatmeal-Cookies

Yield: 12-18 cookies

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Old--Fashioned-Iced-Oatmeal-Cookies

Recipe by Sandra Mihic

Ingredients

  • 1/2 C. (115g) Crisco® All-Vegetable Shortening
  • 1/4 C. (50g) granulated sugar
  • 1/2 C. (85g) brown sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg, or an egg substitute
  • 3/4 C. (105g) all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1 1/2 C. (128g) McCann’s® Quick Cooking Rolled Irish Oats
  • 1/2 C. dried cranberries or raisins (optional)

Directions

  1. Measure all the dry ingredients, set them aside. You may add dried fruit at this point too if you desire.
  2. In a medium bowl, cream together shortening, granulated sugar, and brown sugar. Beat in egg then stir in vanilla. The mixture needs to be creamy and smooth in texture.
  3. Add creamed ingredients to the flour mixture and mix until well combined. No need to chill dough.
  4. Preheat oven to 375°F (190°C)
  5. Drop dough by rounded tablespoonfuls 2 inches apart onto a nonstick baking sheet. You may use parchment paper. Flatten each cookie with a large fork dipped into water or use your fingers to do so.
  6. Bake for 12 -14 minutes depending on your oven in preheated oven. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Old Fashioned Oatmeal Cookies

Old--Fashioned-Iced-Oatmeal-Cookies

Yield: 12-18 cookies

Ingredients

  • 1/2 C. (115g) Crisco® All-Vegetable Shortening
  • 1/4 C. (50g) granulated sugar
  • 1/2 C. (85g) brown sugar
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 egg, or an egg substitute
  • 3/4 C. (105g) all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. Clabber Girl® Baking Powder
  • 1/4 tsp. Clabber Girl® Baking Soda
  • 1 1/2 C. (128g) McCann’s® Quick Cooking Rolled Irish Oats
  • 1/2 C. dried cranberries or raisins (optional)

Directions

  1. Measure all the dry ingredients, set them aside. You may add dried fruit at this point too if you desire.
  2. In a medium bowl, cream together shortening, granulated sugar, and brown sugar. Beat in egg then stir in vanilla. The mixture needs to be creamy and smooth in texture.
  3. Add creamed ingredients to the flour mixture and mix until well combined. No need to chill dough.
  4. Preheat oven to 375°F (190°C)
  5. Drop dough by rounded tablespoonfuls 2 inches apart onto a nonstick baking sheet. You may use parchment paper. Flatten each cookie with a large fork dipped into water or use your fingers to do so.
  6. Bake for 12 -14 minutes depending on your oven in preheated oven. Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

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