Oatmeal Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts A classic handwritten recipe for traditional drop oatmeal cookies featuring brown sugar, raisins, and cinnamon. These rustic cookies bake up tender with wholesome oats and warm spices.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 12 mins | None | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Measuring cups
- Measuring spoons
- Baking sheet
Ingredients
Cookie Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/2 cup | Shortening | Softened |
| 1 1/4 cups | Brown Sugar | Packed |
| 1 | Egg | Whole |
| 1/2 cup | Milk | Standard |
| 1 1/2 cups | Flour | All-purpose |
| 1/2 tsp | Baking Soda | None |
| 1 cup | Raisins | None |
| 1/2 cup | Nuts | Chopped |
| 2 tsp | Cinnamon | Ground |
| 1 1/2 cups | Oatmeal | Rolled oats |
| 1/2 tsp | Salt | None |
Instructions
Step 1: Mixing and Baking
- Cream together the 1/2 cup shortening and 1 1/4 cups brown sugar until smooth.
- Beat in the 1 egg and mix well.
- Stir in the 1/2 cup milk.
- In a separate bowl, combine the 1 1/2 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp cinnamon, then blend into the wet mixture.
- Fold in the 1 cup raisins, 1/2 cup nuts, and 1 1/2 cups oatmeal until evenly distributed.
- Drop by spoonfuls onto a prepared baking sheet and bake until golden brown around the edges and set in the center.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked drop dough mounds for future baking.
Original Recipe Scan
