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Old Fashioned Oatmeal Cookies Recipe

old-fashioned-oatmeal-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

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Ingredients

  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 1/4 C. firmly packed brown sugar
  • 1 large egg
  • 1/3 C. milk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. raisins
  • 1/2 C. coarsely chopped walnuts

Directions

  1. HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  3. COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
  4. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Old Fashioned Oatmeal Cookies Recipe

old-fashioned-oatmeal-cookies

Cook Time: 10 Min

Yield: 2 1/2 Servings

Ingredients

  • 3/4 C. Crisco® All-Vegetable Shortening
  • 1 1/4 C. firmly packed brown sugar
  • 1 large egg
  • 1/3 C. milk
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. all-purpose flour
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 1/4 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 C. raisins
  • 1/2 C. coarsely chopped walnuts

Directions

  1. HEAT oven to 350°F. Coat baking sheets lightly with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, egg, milk and vanilla in bowl of electric mixer; beat at medium speed until well blended.
  3. COMBINE oats, flour, baking soda, salt and cinnamon. Mix into shortening mixture at low speed just until blended. Stir in raisins and walnuts. Drop by rounded measuring tablespoonfuls of dough 2 inches apart onto prepared baking sheets.
  4. BAKE 8 to 10 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

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