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Grandma's Oatmeal Cookies

Grandma's Oatmeal Cookies

CORWYNN DARKHOLME

CORWYNN DARKHOLME

Nobody makes oatmeal cookies better than Grandma! These are flavorful and spicy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 189 kcal
  • 9%
  • Fat:
  • 8.7 g
  • 13%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 163 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
  2. In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

sasa
13

sasa

11/4/2006

fantastic, at school my friends fought over crumbs and begged for the recipe but i prefer it without raisins! To avoid it getting it too cakey use more oats and less flour or whole oats instead of quick cooking oats.

MARY JROSE
10

MARY JROSE

12/14/2003

You are right grandmas oatmeal raisin cookies are the best. i;ve baked them and found them to be very moist,excellent, Thank you. Josie,R.

SHADOWCONN
9

SHADOWCONN

11/23/2006

I'd have to say this recipie almost has it. I was looking at the picture trying to figure out why the edges had gone flush with the pan and burned, so I tried this recipie. Turns out the dough is too sticky. I had to add another half cup of oats. Oatmeal cookies should be sticky, but should not 'melt' in the oven. I also added baking powder for a fluffier oatmeal cookie, and substituted walnuts for raisons. I also cut the white sugar in half and added brown sugar, as is customary in oatmeal cookies. I think the original recipie functions more like 'drop' cookies.

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