Heather asked Connie Suttle:

This isn't a question so much as a request. Will you ever share your oatmeal cookie recipe with us? :-)

Connie Suttle Hi Heather!

This is the recipe I've used for years. There's really nothing special about it but they always disappear when I make them.

Preheat oven to 350 degrees F.

Ingredients:

1 cup vegetable shortening
1 cup brown sugar (packed)
1 cup sugar (I usually round the cup slightly, it never seems to hurt)
2 eggs
1 tsp vanilla (use the real stuff, not flavoring)
1 1/2 cups flour (I always sift it and measure carefully)
1 tsp salt
1 tsp baking soda
3 cups old fashioned oats

Note--my son and I don't like raisins in our oatmeal cookies, but my husband loves them. I usually divide the cookie dough before baking and add raisins to his part--in a separate bowl, of course. If you do this, you'll have to gauge how many raisins to put in--just don't overdo it or the cookies will fall apart.

Directions:

cream sugars and shortening together, then add eggs, vanilla, salt and baking soda and mix thoroughly.

Add flour and mix well, then add oats. (you'll need strong arms--by this time, it's hard to stir :D )

drop by spoonful (I use a tablespoon) onto an ungreased cookie sheet--I can usually fit a dozen cookies onto one pan (normal sized)

Bake for 10-12 minutes (I watch carefully while they're baking--the best cookies are golden brown (slightly crisp) on the bottom and still a little chewy on top when they come out of the oven).

Yeah, I know you're supposed to let them cool, but who does that? I eat at least two or three as soon as they've cooled enough not to burn my tongue (#oatmealcookieheaven)

I always use old fashioned oats, too, because to me, they're just better. I think the original recipe (I may have gotten it off an oat box years ago) said quick oats. I will never, ever use quick oats in my cookies.

The way I do it, this recipe makes approx. 3 dozen cookies.

flag