This is my mother’s recipe, and it’s fantastic! They aren’t cakey, but they are a little crispy. To this recipe, you can also add raisins, chocolate chips, or coconut.
| Servings: | 30 |
| Yield: | 5 dozen |
Ingredients
- ¾ cup shortening
- 1 cup packed brown sugar
- ½ cup white sugar
- 1 egg
- ¼ cup water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 3 cups rolled oats
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.
Nutrition Facts
| Calories | 135 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 104 mg |
| Sugars | 11 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
It’s a delicious recipe. I made one change by adding a cup of cruising. They stayed chewy and delicious in the cookie bin. My husband begs for them and I’m about to start another batch.
This was the original Quaker Oats recipe that I had lost, so thank you for making it available here! I made it healthy and lower glycemic: coconut oil for shortening, Namaste gluten free flour, coconut palm sugar plus 1 1/2 teas. stevia and 1 teas. molasses for the sugars. Baked up beautifully!
Way too sweet, would consider making again without the white sugar.
The pics showed some crispy and others cakey. I was looking for cakey and the recipe produces more of a thin crispy cookie. Flavor was good but not what I wanted.
Due to dietary restrictions I used gluten free flour and for fun added peanut butter chips. These were delicious!
I put 1 cup of raisins in them
This is the recipe I have been using since 1976 when it was printed on a Quaker Oats cookie jar! My family likes it with chocolate chips added.
I made these with butter flavored crisco and they are my absolute favorite! perfect flavor & texture
Good cookies but a little more cakes than I prefer.
I think the 1st time we made it, we switched the sugars by accident hehe. It was so amazing!! The second and 3rd times we made it, we couldn’t figure out what happened because our cookies were falling apart, too sweet and a bit burnt or oily. Next time we will try with more white sugar than brown and see if my theory is correct.
This recipe is VERY easy to make and the cookies are delicious. I made it twice, the second time I added extra cinnamon, as well as, some ginger and nutmeg, as I like those flavors together.
These cookies are a hit; high praise as my husband is a cookie connoisseur. Because I cook as clean as possible and don’t keep shortening on hand, I used organic avocado oil 1:1 in place of the shortening. I ran about 1/2 c short of rolled oats and made up the difference with flour. The recipe still performed spectacularly. I believe that’s why they were a bit softer in the middle than described, but who doesn’t love crunchy on the outside and soft in the center. It was the perfect compromise. I’ve been “cleaning up” different oatmeal cookie recipes but this one will now be my go to. Five stars because the recipe was so forgiving of my changes.
A tasty cookie, but beware the incredible amount of sugar. The cinnamon adds a nice flavor.
Better double or triple the recipe. They won’t last long! Delicious!
I add 1/2 a cup of unsweetened coconut and 1 cup of raisins, I also leave out cinnamon
I added raisins to my cookies and liked them very much. Crispy yet still chewy. I made mine a bit smaller and ended up with 40 cookies. I also cut back on the cinnamon. I love cinnamon but did not want it to overpower the cookies. I also use a very good quality cinnamon (bought it in Morocco where they ground it right in front of me) so you don’t need to add a lot to get great flavor.
Great recipe! Everyone loved the cookies. I added raisins and used maple sugar instead of regular sugar….
Followed recipe as is. Is on the sweet side – so for me, I could cut back on the sugar. The hubs though loves them as-is. Did also try once with GF flour replacement and turned out great.
Used coconut oil instead of shortening and added more cinnamon. Also used whole wheat flour. Delicious !
Excellent basic recipe. If you like to add raisins or craisins, try putting them in a pot with just barely enough water to cover them, bring to a boil, then lower the heat and simmer for ten minutes or so. Let them cool completely and use the raisin/craisin water for the water in the recipe. This plumps up the raisins/craisins and adds more flavor to the cookie.
Wow best cookies ever, seriously!! You have to make these! I did make a few changes, and did use 1 cup of raisins. Change one/ I used a heaping tablespoon of molasses, and added two shakes of nutmeg, and I use one teaspoon of baking powder instead of the baking soda. The molasses makes all the difference, really very good cookies everyone LOVES them!