A Family Recipe for a Delicious Oatmeal Cookie

Finally, I got it right! This cookie recipe comes from my sweetheart's family, from his grandmother on his mother's side. He and his momma sure talked up this delicious oatmeal cookie, no raisins (thank God), I just couldn't wait to try it!

So try it I did, and the recipe didn't work out! How terrible! The one time I tried a recipe from his family and I screwed it up. Seth had told me he thought they should be more buttery, so I cut half of the crisco and used butter instead. I'm not sure it that is what caused the problem, but they were melted and stuck to the pan. I tried to remedy the situation but there was no solution. The batch was just not right. 

But tonight, I tried again. I fixed the recipe a little bit and it definitely worked better! I feel bad changing a recipe that is so important to my sweetie, but a girl's gotta do what a girl's gotta do, especially when it comes to cookies! 

They say that Grandma was one heck of a cook, and that she never had an empty cookie jar. Seth always tells me about the big Sunday dinners she used to cook. I wish I could have met her, but she and I didn't get our timing quite right :) I'm glad to be able to make her yummy cookie recipe, which in truth is VERY yummy. They are chewy yet crunchy, and taste the best right out of the oven. Once they cool, they get nice and crisp and 

Here is the recipe as it was given to me, my changes are written in red. 

Grandma's Oatmeal Cookies

For square cookies, pack dough into any empty foil, waxed paper, or plastic wrap box lined with foil -

^How smart is this tip?!

1 cup shortening (You can try butter, but this didn't work for me)

1 cup granulated sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups all-purpose flour (I used 2 cups)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 1/2 cups quick-cooking rolled oats

1/2 cup finely chopped walnuts  - Optional  (She used pecans, if she used nuts at all.  Much more Texany!  They were often not included.)  

Cream together shortening, granulated sugar, and brown sugar till light and fluffy.  Add eggs, one at a time, beating well after each; add vanilla.  Thoroughly stir together flour, salt, baking soda, and cinnamon; stir into creamed mixture.  Stir in oats and nuts.  Shape dough into two 8-inch rolls.  Wrap in waxed paper or clear plastic wrap.  Chill thoroughly.  Cut into 1/4 inch slices.  Place on greased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Makes about 5 dozen cookies.

I did not refrigerate my successful batch, nor did I form it into a roll and slice it, though this does work. If you add the extra flour, you can simply roll the dough into balls and place them on the baking sheet. Do not overcook these! They are just too good soft, and it would be a shame. 

Simple, but delicious, and sweet memories of a cookie-baking Grandma who never had an empty cookie jar.