Classic Oatmeal Cookies
These are the chewy, old-fashioned oatmeal cookies that you remember from childhood. Leave them plain or add any (or all!) of the optional ingredients—they are delicious any way you make them. Be careful not to overbake.
INGREDIENTS | YIELDS 60 COOKIES
- ¾ cup vegetable shortening
- 1 cup packed brown sugar
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup water
- 3 cups old-fashioned oatmeal, uncooked
- 1 cup flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 cup coconut, optional
- 1 cup raisins, optional
- 1 cup pecans or walnuts, optional
Preheat oven to 350°F. Lightly grease cookie sheets.
Beat together shortening and sugars until light and fluffy. Beat in egg, vanilla, and water.
Combine dry ingredients; stir into creamed mixture. Add any optional ingredients at this time.
Drop by rounded teaspoons onto prepared cookie sheets. Bake 12–15 minutes.
Allow to cool 5 minutes before removing from cookie sheet.
It All Started with Quaker Oats
The now-famous Quaker Oatmeal Cookie recipe was first published during World War II. Since butter was in very short supply, the recipe was developed using shortening and was so popular that there was never a reason to change the ingredient to butter once rationing was over.
