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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 35g Recipe makes 36 cookies) |
||
| Calories 132 | ||
| Calories from Fat 57 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.4g | 9% | |
| Saturated Fat 1.6g | 7% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 105mg | 4% | |
| Potassium 43mg | 1% | |
| Total Carbohydrate 17.1g | 5% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 8.6g | ||
| Protein 2.0g | 3% | |
The Very Best Oatmeal Cookies
By: Sharlene~W
Dec 5, 2001
One of the best oatmeal cookies I've ever tasted. A definite family favorite. They are fantastic without the optional nuts, raisins or chocolate. Photo by KC Cooker is how these cookies look when I bake them--fairly flat, chewy in the middle with crispy edges. Yum.....
36 cookies
Ingredients
- 1 cup shortening
- 1/2 cup brown sugar, firmly packed
- 1 cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups quick-cooking rolled oats
- 1/2 cup chopped nuts (optional)
- 1/2 cup semi-sweet chocolate chips (optional)
- 1/2 cup raisins (optional)
Directions
1
Preheat oven to 350°F.2
Cream together shortening and sugars.3
Add eggs and vanilla, beat well.4
Sift together flour, salt and soda.5
Add to creamed mixture.6
Stir in oats slowly.7
Mix well. Add nuts, chips or raisins, if desired. Dough will be fairly stiff.8
Drop by heaping tablespoon on lightly greased cookie sheet. (I use a 4 teaspoon cookie scoop and press them down slightly before baking).9
Bake for 8-10 minutes.
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- Course > Desserts > Cookies & Brownies > Drop
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- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Lizzymommy
On Jul 3, 2009
I made these for our Fourth of July BBQ - it represented the "Amber Waves of Grain" in "America the Beautiful". I went with 1 cup raisins, and then added a 1/2 cup red hot candies which added a most delicious cinnamon flavor and crunch, not to mention a festive color to the platter. I made enormous cookies (used an ice cream scoop), and split one with my husband this evening. We couldn't keep our hands out of the dough! A++ Will bake again! 
From: 498291
On Jun 29, 2009
These really are the VERY best oatmeal cookies! They are soft and sweet, and keep really well! I substituted 1/2 a cup of sifted whole wheat flour for part of the flour, and added a little cinnamon. Otherwise, no nuts, raisins, chocolate chips or other additions though, and they were fabulous! Thanks for a great go to recipe! They were so good I'm making a double recipe today so that I can send two dozen home with my Dad for the family! :D
From: -Sylvie-
On Aug 23, 2004
These are great, nice texture, lovely and soft. I reduced the sugar to 3/4 of a cup and used a 'light' sugar which is a mix of splenda and regular sugar. I added 1/2 cup of chopped hazlenuts and 1/2 cup of mixed white and dark chocolate chip. Next time I might reduce the sugar a little more, because they were still very sweet, and I like to cut it down as much as possible.
From: Chef #251144
On Oct 14, 2005
The kids and I made them i added in coconut they sure were excellent and easy to make thanks from the new cook and clan ..
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