Pinky's Famous Oatmeal Cookies
These were the “staple” cookie when I was growing up.
My mother must have made thousands—and we never got tired of them.
- 1 CUP BUTTER OR MARGARINE*
- 1-1/2 CUPS WHITE SUGAR
- 2 EGGS
- 1/2 TEASPOON VANILLA
- 2-1/2 CUPS FLOUR
- 1 TSP BAKING SODA
- 2 CUPS QUICK OATS
- 1 CUP RAISINS
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Preheat oven to 325 degrees.
Cream butter until soft, add sugar and beat well. Beat in eggs and vanilla. Add flour and baking soda and mix well. Mix in oats and raisins (if dough is too stiff, use your hands to mix**).
Roll dough into balls and place on cookie sheet. Flatten each cookie with the tines of a fork, making a crisscross pattern.
Bake at 325 degrees for 10-15 minutes or until they begin to brown.
Variations:
Cream butter until soft, add sugar and beat well. Beat in eggs and vanilla. Add flour and baking soda and mix well. Mix in oats and raisins (if dough is too stiff, use your hands to mix**).
Roll dough into balls and place on cookie sheet. Flatten each cookie with the tines of a fork, making a crisscross pattern.
Bake at 325 degrees for 10-15 minutes or until they begin to brown.
Variations:
If desired, add 1/2 cup chopped nuts.
My husband doesn’t like raisins, so sometimes I substitute toffee bits or butterscotch chips (not as healthy, but very good!).
*The original recipe (that Pinky used to develop this recipe) called for shortening, plus 1/4 tsp salt.
**This is an old recipe, hence the instructions to use your hands, not an electric mixer!
Cream butter until soft, add sugars and beat well. Beat in eggs and vanilla. Mix flour, baking powder, baking soda and salt together in a separate bowl, then stir (don't beat) into butter mixture. Mix in oats and raisins.
Roll dough into generous balls and place on cookie sheet. Press cookies with fingers to flatten slightly.
Bake or 11-12 minutes or until cookies are golden.
My husband doesn’t like raisins, so sometimes I substitute toffee bits or butterscotch chips (not as healthy, but very good!).
*The original recipe (that Pinky used to develop this recipe) called for shortening, plus 1/4 tsp salt.
**This is an old recipe, hence the instructions to use your hands, not an electric mixer!
Albert's Favorite Oatmeal Cookies
Similar to Pinky's recipe, but softer and chewier. Very popular at my house. Albert ate fourteen.
- 1 CUP BUTTER
- 1 CUP WHITE SUGAR
- 1 CUP BROWN SUGAR (FIRMLY PACKED)
- 2 EGGS
- 2 TEASPOONS VANILLA
- 2 CUPS FLOUR
- 1 TSP BAKING SODA
- 1 TEASPOON BAKING POWDER
- 1/2 TEASPOON SALT
- 3 CUPS OATS (QUICK OR OLD-FASHIONED OR A MIXTURE OF BOTH)
- 1 CUP RAISINS
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Preheat oven to 350 degrees. Grease cookie sheets (or line with parchment paper).Cream butter until soft, add sugars and beat well. Beat in eggs and vanilla. Mix flour, baking powder, baking soda and salt together in a separate bowl, then stir (don't beat) into butter mixture. Mix in oats and raisins.
Roll dough into generous balls and place on cookie sheet. Press cookies with fingers to flatten slightly.
Bake or 11-12 minutes or until cookies are golden.
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