Crispy edges, chewy in the middle, and wholesome perfectly balanced Famous Oatmeal Cookies. These are one of my favorite cookies, and they are the classic original recipe!
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The recipe my mom made
So good, they’re famous.
In fact, this is the original recipe from the side of the oatmeal carton that my mom always made when I was a kid. I still have the cardboard cut out from the canister.
My mom often made oatmeal cookies, and sometimes just for the cookie dough.
I still eat the raw cookie dough even though you aren’t supposed to. I know, I know. Raw eggs can be bad. Raw flour can be bad. So, I don’t recommend eating it raw.
But, if you want to risk it, this cookie dough is super yummy.
I always preferred my oatmeal cookie dough without any add-ins. I always ate around the chocolate chips when mom put them in.
The photo above of chocolate chip oatmeal cookies!
What can I add in?
You can add chocolate chips, chopped nuts, crushed toffee bits, sprinkles, shredded coconut, butterscotch chips, or anything else you want to customize your perfect cookie experience.
Add anywhere from ½ cup to 1 cup of add ins.I used to make these cookies for breakfast potlucks at work and add ½ cup dried cranberries and ½ cup nuts (pecans or walnuts are my choice). They were always a hit.
And, who doesn’t love a breakfast cookie!
Oatmeal raisin cookies
Um, I will say though, that raisins should not be added to oatmeal cookies.
It’s just wrong to make people think that you made oatmeal chocolate chip cookies, when in fact, there are raisins in the cookie.
I just can’t support that kind of behavior!
Ok, ok, fine. You can add raisins if you want. I’ll pass though.
Shortening vs. butter
A note on the differences in shortening and butter since this recipe calls for shortening, and you may be wondering if you can substitute butter.
Vegetable shortening contains 100% fat, whereas butter is typically around 80% fat. Butter also contains some water and milk solids.
This means that shortening creates baked goods that are more tender than those made with butter. It can prevent pastries like pie crusts from shrinking because of the lack of water evaporating and its higher melting point.
Vegetable shortening has a melting point of around 118° F. Due to this, baked goods like these cookies, made with shortening tend to not spread as much.
Since butter contains some water, and allows for steam and carbon dioxide to be trapped in the batter as it is bakes, it creates steam when baked, lifting baked goods.
More great cookie recipes
Want some more great cookie recipes?
Check these ones out! Chinese Almond Cookies, Almond Meltaways, Peanut Butter Cookies, Snickerdoodles, Pumpkin Sugar Cookies, and Chocolate Chip Treasure Cookies.
Can I make big cookies?
This recipe will make about 5 dozen smaller oatmeal cookies.
If you want larger cookies, drop the dough by rounded tablespoonfuls onto parchment paper lined cookie sheets, and bake 15 to 17 minutes.
This will make about 2&½ dozen cookies.
cookie dough scoops
I love using those cookie dough scoops to measure out my cookies. That way they all come out the same size and shape.
And, they all bake at the same rate.
You can also make these into bars
To make oatmeal cookie bars, press the dough onto the bottom of ungreased 13 x 9‑inch baking pan.
Bake the pan for 30 to 35 minutes or until light golden brown.
Cool completely in pan on wire rack. Cut into bars. Store tightly covered.
This method makes about 24 bars
Kitchen items you may need for this recipe
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Cookie dough scoops
Cookie sheets
Parchment paper
Silicone baking mats
Hand Mixer
Mixing bowls
Spatula
Cookie boxes to give your cookies away
Cookie carrier to take your cookies to a potluck
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Recipe
Oatmeal Cookies
Ingredients
- 1 cup firmly packed brown sugar
- 3/4 cup vegetable shortening
- ½ cup granulated sugar
- 1 egg
- ¼ cup water
- 1 teaspoon vanilla
- 3 cups Old-fashioned rolled oats uncooked
- 1 cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
Instructions
- Preheat oven to 350° F.
- In large bowl, beat with a hand mixer or sturdy fork, the brown sugar, shortening and granulated sugar together until creamy. Add egg, water and vanilla; beat well.
- In a medium bowl, combine oats, flour, salt, and baking soda, and mix well. Add dry ingredients to wet ingredients, and mix well.
- Drop dough by rounded teaspoonfuls onto cookie sheets lined with parchment paper or Silpats.
- Bake 12 to 15 minutes, or until edges are golden brown. Remove to wire rack. Cool completely. Store tightly covered.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Oh my gosh, I’ve made these cookies twice and they remind me exactly of those cookies my grandmother made. They are so delicious especially with the chocolate chips added.
These cookies remind me of my childhood, and I love, love, love them so very much! Thank you for sharing this recipe–I’ll be making them time and again.
Okay, I know you said no raisins, but… I couldn’t resist! I love oatmeal cookies with walnuts and raisins and this was the perfect base! Thank you!
Wonderful cookie recipe. Made 28 cookie bars and still soft after two days.
These don’t even need the added sugar. Only used brown sugar and added chocolate chips. Wonderful!
Can you use quick cook oats instead?
Rosella, yes, you can use quick oats. The cookies will be a little softer with a bit less chew. But they will work as well.
These are so delicious! Oatmeal cookies are my fav and these came out chewy and full of flavor. Thanks for the easy recipe!