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The Best Oatmeal Cookies

This is a very versatile oatmeal cookie. It's good alone, but even better when you add raisins or chocolate chips.
Course Snack
Cook Time 6 minutes
Total Time 6 minutes
Servings 6 dozen


  • 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)


  1. Preheat the oven to 375.
  2. Cream butter, shortening and both sugars.
  3. Add eggs and vanilla, stirring well.
  4. Measure and whisk together the flour, baking soda and salt. (The original recipe calls for sifting these ingredients together, but does anyone sift anymore?)
  5. Add this mixture to the cookie dough, mixing just enough to blend.
  6. 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.
  7. If you want, add raisins or chocolate chips. You can mix by hand or with the mixer.
  8. Spoon the dough on ungreased cookie sheets (I prefer the darker sheets).
  9. 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.
  10. 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.
  11. Enjoy!!