Grandmas Oatmeal Drop Cookies Recipes

GRANDMA'S CHEWY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the oats, flour, dry pudding mix and baking soda; gradually add to the cream mixture and mix well. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Remove to wire racks to cool.

GRANDMOTHER'S OATMEAL COOKIES

Steps:

• Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

GREAT-GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

GRANDMA'S OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 400°F.
• First, mix the following together thoroughly in a blender: shortening, eggs, sugar and molasses.
• ** I find its easier to measure the molasses when hot, so I stick the bottle in the microwave for a few seconds, and heat up my metal measuring spoon on the stove (careful).
• Second, in a separate bowl, sift together the following: flour, soda, salt and cinnammon.
• After these are sifted, slowly add them to the mixer with the ingredients from the first step.
• Mix until fairly smooth, no lumps.
• Fold in the oats and raisins.
• This is pretty tough on the mixer, so unless you have a good one, you may want to do this by hand.
• To bake, drop rounded teaspoonfuls (or whatever size cookies you want) on a lightly greased baking sheet, approx 2" apart.
• I like to press the center of the cookie down a bit, so it cooks evenly.
• Cook for approximately 8 minutes.
• Notes: The cookies should be very soft, and even look un-cooked when you take them out of the oven.
• -Don't worry, let them cool, and you'll be rewarded with an amazing, chewy, tasty cookie.
• -Of course, if you prefer hard cookies, cook approx 2 minutes longer, but I recommend the chewy version.

GRANDMA D'S CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Heat oven to 375 degrees.
• Mix together shortening, brown sugar, granulated sugar, eggs and vanilla extract.
• Add the baking soda that has been dissolved in hot water.
• Mix together the flour and salt in a separate bowl, then add to the first mixture.
• Add the oatmeal and chocolate chips.
• Drop the dough by teaspoon on to an ungreased baking pan, 2 inches apart.
• Bake for 8-10 minutes.
• Remove from baking sheet and allow to cool.
• ENJOY!

GRANDMA'S OLD FASHIONED OATMEAL COOKIES

Steps:

• Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
• Whisk together flour, baking powder, soda and salt.
• Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
• Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together butter and sugars.
• Add vanilla and eggs and beat well.
• Add dry ingredients.
• Drop by rounded teaspoons onto a lightly greased cookie sheet.
• Bake for 8-10 minutes.
• Cool on wire rack.
• Pour glass of milk or cup of tea, pick up a cookie and Enjoy!

NO-BAKE CHOCOLATE-OATMEAL DROP COOKIES

Steps:

• Mix milk, sugar, butter, and cocoa powder in a large saucepan and bring to a rolling boil. Boil, stirring frequently, for about 1 minute. Remove from heat and add oats, coconut, peanut butter, and vanilla. Mix thoroughly.
• Drop tablespoon-sized balls of cookie dough onto waxed paper and let cool in refrigerator for at least 1 hour.

GRANDMA'S OATMEAL TOLL-HOUSE COOKIES

Steps:

• Preheat oven to 375 degrees
• In large mixing bowl add the sugar, eggs and shortening. Blend together.
• Slowly add the flour, salt and baking soda and mix well.
• Add the water, vanilla and chocolate chips and mix.
• Add oatmeal and mix until all ingredients are blended together.
• Using a spoon, drop dough onto cookie sheet. Bake for 8-10 minutes or until cookies appear a golden brown. Repeat until all dough is used.
• The size of the spoon will determine the size of the cookie.

GRANDMA'S OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, cinnamon, allspice and cloves; stir into the sugar mixture until well blended. Mix in the rolled oats alternately with the milk. Finally, stir in the raisins. Drop by heaping spoonfuls 3 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven for 10 to 11 minutes, or until edges are golden and tops are dry. Cool on cookie sheets for 1 minute before removing to cool on wire racks.

GRANDMA'S PUMPKIN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract.
• Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.

GRANDMA'S OATMEAL RAISIN COOKIES

Steps:

• Place raisins in a small bowl. Cover with boiling water; let stand for 5 minutes. Drain and set aside., In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine the flour, oats, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten with a glass. Bake at 325° for 8-10 minutes or until bottoms are browned. Remove to wire racks.