Oatmeal Crispies

These are crisp and chewy. My personal favorite oatmeal cookie. I've been making these for almost 60 years now. A favorite cookie of husband #1, but husband #2 won't touch them because they have oatmeal in them. He's missing out on one good cookie.

1-1/2  cups flour
1  tsp  salt
1  tsp  baking soda
1  cup  sugar
1  cup  brown sugar
1  cup  shortening
2  eggs, beaten
1  tsp  vanilla
3  cups  quick oatmeal
1/2  cup  chopped pecans

Stir the dry ingredients together. Cream the shortening, sugars, eggs, and vanilla. Add the dry mixture. Stir in oats and nuts. Chill the dough in long rolls, about 2-inches wide, wrapped in waxed paper, 1 - 2 hours.

When ready to bake, slice 1/4-inch thick, and bake on ungreased cookie sheet for about 10 minutes @350 degrees.

Germantown Cookies

Now these babies are good.


1  cup  sugar
1  cup  brown sugar
1  cup  butter
2  eggs
1  tsp  vanilla
2-1/2  cups  flour
1  tsp  baking powder
1  tsp  baking soda
1/4  tsp  salt
1  cup  coconut
1  cup  quick oatmeal
1  cup  chopped pecans
Grated rind from one large orange
Turbinado sugar, optional

Cream butter and sugars; add eggs and then vanilla. Sift dry ingredients together and mix in the orange rind. Stir in coconut, oatmeal, and nuts.

Drop by heaping spoonful onto ungreased baking sheet. Press down slightly. Sprinkle with turbinado sugar, if desired. Bake @350° for 12 minutes.

Thick and Chewy Oatmeal Raisin Cookies

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. 
I find they’re always thicker when cold. Only a couple extra minutes baking is needed. Crisp on the outside, and chewy inside.


1/2  cup  butter, softened
2/3  cup  light brown sugar, packed
1  egg
1/2  tsp   vanilla extract
3/4  cup  flour
1/2  tsp  baking soda
1/2  tsp  ground cinnamon
1/4  tsp  salt (heaping)
1-1/2  cup  old fashioned rolled oats
3/4  cup  raisins
1/2  cup  walnuts, chopped

Preheat oven to 350°
In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for awhile in the fridge, and then scoop it. Or scoop the cookies onto a sheet and chill the whole tray before baking them. You could also bake them right away, if you’re impatient. But they end up slightly thinner.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10-12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going into the oven). Take them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a
rack to cool.

The trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they’re always thicker when cold. Only a couple extra minutes
baking is needed. Crisp on the outside, and chewy inside.

Oatmeal Coconut Cookies

1  cup  butter flavored Crisco shortening
1  cup  brown sugar
1  cup  granulated sugar
1  tsp  salt
1  tsp  vanilla
1  cup  coconut
2  cups  quick oatmeal
1  dash  nutmeg 
2  eggs
5  Tbs  water
2  cups  flour
1  tsp  baking powder
1  tsp  baking soda
1  tsp  cinnamon
1  cup  chopped macadamia nuts

Mix all ingredients together. Drop by spoonfuls onto a lightly greased cookie sheet. 
Bake @350° for 8-10 minutes.

Banana Oatmeal Cookies

2/3  cup  shortening
1  cup  brown sugar, packed
1/2  cup  granulated sugar
1  egg
1  Tbs  water
1  tsp  vanilla
1  cup  flour
1  tsp  salt
1  tsp  cinnamon
1/2  tsp  baking soda
1/2  tsp  cloves
1  cup  raisins or chocolate chips
1  cup  chopped nuts, walnuts or pecans
3  cups  quick cooking oats
1  cup  mashed bananas 

Mix thoroughly, shortening, sugar, egg, water and vanilla. Stir in remaining ingredients. Drop by teaspoonfuls, 1 inch apart on greased baking sheet. Bake at 350° for 12-15 minutes or until almost no imprint remains when touched with finger. 

Remove immediately from baking sheet. Store in tightly covered container.

The Best Chewy Oatmeal Raisin Cookies

I really like to use more raisins, omitting the nuts.


2  cups  flour
1  tsp  baking soda
1  tsp  baking powder
1  tsp  salt
1  tsp  cinnamon
1  cup  butter
1  cup  dark brown sugar
1  cup  white sugar
2  large  eggs
2  tsp  vanilla
3  cups  old fashioned or quick oatmeal
1-1/2  cups  raisins (soak in boiling water for a couple of minutes, drain and let cool before adding to the cookie dough.)
1/2  cup  chopped pecans, optional

Preheat oven to 350°
Whisk dry ingredients; set aside. Combine wet ingredients with a mixer on low. Increase speed to high and beat until fluffy and the color lightens.

Stir the flour mixture into the creamed mixture until no flour is visible. Now add the oats and raisins. Stir to blend together.

Fill cookie scoop with dough. Press against side of bowl, pulling up to level dough. Drop 2-inches apart onto baking sheet sprayed with non-stick spray.

Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.