Posted on | July 6, 2010 | 1 Comment
I first had these cookies when I went to my aunt Nancy’s house for piano lessons. She always had something good in the cookie jar, and I remember being so impressed with these cookies. I’d never had oatmeal cookies like them. They were crispy around the edges and soft in the middle and they almost had a caramelized flavor. When I asked her about the recipe, it seems like she told me it was off the back of the box. Many years later, my mom gave all of us a recipe box full of recipes that she had collected from the family. Aunt Nancy’s famous oatmeal cookie recipe was in the box. A lot of my recipe cards in that box look brand new because I don’t use them much. There are several, though, that are tattered and covered in spots from being used so many times. This is one of those recipe cards. The thing I love about this recipe also, is that it is easily adapted by adding things like chocolate chips, dried cherries or cranberries, nuts, raisins or coconut. When I made this batch, I added mini chocolate chips. I have to say, though, that I like them plain the best.
Famous Oatmeal Cookies
3/4 c. shortening
1 c. packed brown sugar
1/2 c. granulated sugar
1/4 c. water
1 tsp. vanilla
3 c. old fashioned oatmeal
1 c. flour
1 tsp. salt
1/2 tsp. baking soda
1 heaping c. mini chocolate chips (or other add in that you prefer), optional
Preheat oven to 350 degrees. In the bowl of a mixer fitted with a paddle attachment, beat together the shortening, egg, sugars, water and vanilla until creamy. Add remaining ingredients. Mix well and drop by rounded spoonfuls onto a greased cookie sheet. Bake for 12 to 15 minutes or until cookies start to brown around the edges. Cool for 10 minutes and then remove to wire racks to finish cooling.
*Be careful to not overbake these cookies. They will finish cooking when removed from the oven. Removing them when they are just getting brown around the edges ensures a crispy edge and chewy center.