For this Crockpot
| Prep Time: | 15 mins |
| Cook Time: | 13 mins |
| Total Time: | 28 mins |
| Servings: | 48 |
| Yield: | 4 dozen cookies |
Ingredients
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon grated orange zest
- 3 tablespoons molasses
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled oats
Instructions
- In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, baking soda and salt; stir into the molasses mixture until well blended. Mix in oats.
- Divide the dough into halves, and shape into long logs about 2 inches in diameter. Wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Slice chilled dough into rounds about 1/4 inch thick. Place 2 inches apart onto ungreased cookie sheets.
- Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.
Nutrition Facts
| Calories | 107 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 80 mg |
| Sugars | 9 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
This dough never got firm, I even put in freezer. I sliced it anyway and it spread out very thin. I think it needs more flour or butter instead of shortening. I’m not sure with shortening it will ever get firm. Anyway, it has a good taste but it’s all in pieces. I still have half of the dough in the freezer and will decide what to do with it. Maybe put in small cupcake pan and try to bake that way.
Excellent cookies, they spread out a bit because we used real butter — to compensate we used about an extra 1/2 cup flour. Also added some raisins, and butterscotch chips. So incredibly good! The orange taste gives them a unique twist. Give them a try yourself, more than likely you won’t be disappointed.
Is the amt. of flour correct in this recipe?? I had it halved by the system and the cookies just melted all over the cookie sheet. Even dripped off the edges, it was so runny. I now have them in a baking dish to finish cooking into a bar. Or something. ?? Help!!
Very sweet & will use less white sugar next time. Hard to get off the cookie sheet even though I let them sit as directed.
The best oatmeal cookies around! Within four days my husband and I had finished all of them! I had added about one cup of raisins to the mixture at the end because my husband and I both love oatmeal raisin cookies! They turned out great!
I have looking for quite some time for a really good oatmeal cookie recipe and I believe I have found it! They smelled great while baking and were tasted delicious! I will definately make these again. PS – thanks for changing the baking soda amount.
We have updated this recipe to display the correct amount of baking soda.
Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn’t have enough for the cookie jar as they kept disappearing from the counter while they were still warm.