Cape Cod Oatmeal Cookies

Great recipe!! Made exactly except used oil in place of shortening and added pecans (no raisins, didn’t have). Baked for 15 minutes. crispy edges & soft center. The molasses & cinnamon really add to the depth of flavor!! Next time I will try adding coconut too. Definately a Keeper!!!

According to my 20 year old son during the pandemic……he said they are the best cookies I’ve ever made. hahaha. I’ll take this compliment! Great recipe and really easy to make. I did not add the raisins and he thanked me for that.

I have an old clipping of this recipe (it must be from the 1990s) and it didn’t include chocolate chips. I think the original recipe minus the chocolate chips is much better. I also, from the start, substituted canola or safflower oil for the melted shortening. (Melted shortening is one of the worst things you can use in cooking or baking.)

Will make this again. Followed the recipe as it is and they are delicious. A little crunch on the outside. Moist on the inside.

These are fabulous, just the way they are written!! I am a Cape Codder vacationer, and I can picture myself sitting on a porch watching the waves, enjoying them!! Great old time recipe! Yummy!

The first time I used this recipe I followed the instruction to the letter. It was great I loved it and so did everyone else who tried my cookies. Then after a few times I started adding and subtracting, things like adding toffee chips without using chocolate chips . I like this recipe because it is so versatile and still wonderful just as it is..

I love oatmeal cookies and really wanted to like this recipe, but there was just something off. The cookies spread very thin while baking (ours look much thinner than the picture) and just seem sort of tasteless. Also very fragile and just fall apart after baking. They look like they’re just some oats glopped together; maybe the recipe needs more flour to really be a “cookie?” I think dried cranberries would be better than raisins.

Reviewed on Aug. 19,2012 by LucyLuo These cookies are delicious ! They have a very good flavor. Easy & Fast receipe to make.

This is a variation of the recipe found in The Fannie Farmer Cookbook. I think it should be 1/2 cup of melted vegetable shortening OR 1/2 cup of melted butter, not both. This is doubling the fat! Personally, I use vegetable oil and it works great. I also cut the sugar in half and use whole wheat flour.

I like walnuts fairly well and raisins so-so but dislike either in a cookie. So left those out and then doubled the chocolate chips. These were very good. Made small as indicated, they do make about the 70 yield. I wish yield was on the printed version instead of “servings.” It made way more than I expected. I tried googling this recipe title and I’m not sure what makes them “Cape Cod” — the only thing they all had in common was the molasses, tho the majority did have raisins. Based on your tastes, the other additions make them even better. A lot of oatmeal cookies seem dry and boring, but in my opinion these were flavorful and chewy.

This is recipe from Fannie Farmer Cookbook! I like them, they are basic, traditional, but still good…nice and chewy!

Good recipe. I slightly decreased the sugar and increased the molasses.

This cookie although having several ingredients is just not all that great. And I am a major cookie fan and baker but found it to be pretty boring. I added a little more flour after I mixed all the dough because the dough was so gooey and the cookie itself looked really good, just not alot of flavor.

Everyone in my offices loved these cookies…I added about 1-2 T more butter to make the dough stick together better. Try it with craisins and white chocolate chips!

We love this recipe. The cinnamon and molasses give it a nice flavor. I use a cookie scoop to get a nice, even-sized cookie.

This recipe is great. Living in Denver, I changed it a little for high alt. I added more flour, less baking soda and more molasses. Deleted the nuts. (my son can’t eat nuts). Everyone at work loved them. Next time I will try cranberries, instead of raisins/chocolate.

I thought these were pretty good! I took the advice of some others and added a 1/2 tsp of cinnamon. I also used 1/2 cup white and 1/2 cup brown sugars. I did not use any raisins or nuts because we really don’t like those, so I just added another 1/2 cup of chocolate chips. The result was a pretty tasty cookie!

Sorry, this cookie was just OK. I was disappointed in the shape of the cookie, as it spread out way too thin and got brown around the end. The taste is OK, however not consistent throughout – it’s crispy on the ends and chewy in the middle. I didn’t think they looked right before I baked them, as the dough was way too wet. Since I am a big baker around the holidays I try new recipes throughout the year. This one won’t make the list as it doesn’t even look appealing.

This recipe looks a LOT like my nother’s recipe of the same name…with a few changes. Eliminate the chocolate and switch out half of the walnuts for sunflower seeds. These were my favorite cookies as a kid. So moist and flavorful!

I liked the idea of this recipe. I’m a big fan of a hearty oatmeal cookie full of chocolate, nuts, and whatever else. The cookies I made came out a bit dry but were good overall. I think next time I make it I will add more molasses and more chocolate chips. I made a batch for an office party and though they all disappeared, I have a feeling they weren’t people’s favorite dessert (but I guess you have to be a big nut/dried fruit fan to appreciate them!)

Really really good cookies! Chewy, lots of flavour, a definate make again!