Do you have that one cookie recipe you always go to when you need or want cookies? I do. And it gets a lot of rave reviews. First, a little background on how I started using this recipe.
Junior High Home Ec Class
I have very fond memories of my junior high days in Webster City, Iowa. And one thing that’s stayed with me all these years is an oatmeal cookie recipe – my go to cookies!! Well, this recipe came from my 7th grade home economics class taught by Mrs. Scribbins. I know all of my WC friends know who I’m talking about. She was a fun teacher and introduced us to lots of things. I even remember sewing something, maybe a skirt? And this recipe from her class has stood the test of time.
It just so happens that I recently made a batch of these, at Tim’s request. I love to bake and I have a husband who likes to eat. It’s a perfect combination!! And I have to warn you – you can’t eat just one. Since I took the picture for this post, I’ve already eaten two!!
The recipe for oatmeal cookies
I’ve only made a couple of tweaks to this recipe over the last, wow, the last 50 years. Can it be that long since I was in 7th grade? (Maybe that’s why I can’t remember what I made in sewing class.) They are super simple and there are no secret ingredients. I think there are two important things that make this recipe turn out so well.
1 – the original recipe called for 1 c. margarine. Back then, we used margarine almost 100% of the time. Today, I use butter. But Mrs. Scribbins also suggested another change. We used 1/2 c. margarine/butter and 1/2 c. shortening, or Crisco. That’s all I do now, even for chocolate chip cookies. I always use half butter and half shortening.
2 – cream the butter/shortening and sugar until it’s light in color and very creamy. It might take a little longer, but I think the cookies benefit from it
I hope you like these cookies as much as I do. Let me know what you think!!
The Best Oatmeal Cookies
- 1/2 c. butter
- 1/2 c. Crisco (use Crisco sticks)
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 t. vanilla (I've been using vanilla paste - yummy)
- 2 eggs
- 2 c. flour
- 1 t. baking soda
- 1 t. salt
- 2 1/2 c. oatmeal (either quick oats or regular - both work fine)
- Preheat the oven to 375.
- Cream butter, shortening and both sugars.
- Add eggs and vanilla, stirring well.
- Measure and whisk together the flour, baking soda and salt. (The original recipe calls for sifting these ingredients together, but does anyone sift anymore?)
- Add this mixture to the cookie dough, mixing just enough to blend.
- Stir in the oatmeal (I actually use the mixer, even though it gets a little thick). And I recently found (when I was low on oatmeal) that just 2 cups is enough.
- If you want, add raisins or chocolate chips. You can mix by hand or with the mixer.
- Spoon the dough on ungreased cookie sheets (I prefer the darker sheets).
- Bake the cookies for around 6 minutes, and remove when slightly browned. My ovens have varied over the years, so monitor them the first time you back them to see what's best for yours. You won't want them to get too dark.
- Leave the cookies on the cookie sheet for about 3 minutes, to let them finish baking. Then remove them to a paper towel or cooling rack.