When I was growing up, most every Saturday night, without fail, was the night that I'd bake cookies. I was too young to go out and baking cookies and watching a movie was my idea of weekend living. I'd go through my mom's giant bin of recipes and pull out my favorites, narrowing it down to that weekend's lucky winner. My favorite cookie was an oatmeal raisin one. I remember it was typed out on a yellow index card, it was well-used and I remember putting 3 stars beside the recipe because it was such a favorite.I don't have the recipe anymore so I had to go online and do a search to find the kind of cookie I remember loving so much. It had vegetable shortening instead of butter and I think that helped to make it extra delicious and a bit chewy too. If shortening just seems too old-fashioned, just sub in butter and you'll be fine.
This cookie is a good one and probably very close to how I made it as a 12 year old. The old version was strictly a raisin and oatmeal affair - no chocolate chips at all. But, I decided to go a bit nuts and throw in the chocolate chips along with walnuts. I also subbed in dried cranberries for the raisins, and I'm sure if you wanted to add in some grated coconut it would be delicious here too.
Old Fashioned Oatmeal Cookies
(adapted from Simply Recipes)
1 cup white flour
1/2 cup whole wheat flour
1 1/4 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon grated nutmeg
1 teaspoon cinnamon
1 cup shortening or butter, softened
1 cup brown sugar, packed
3/4 cup white sugar
1 tablespoon vanilla
2 eggs
3 cups old fashioned rolled oats (not instant)
1 cup dried cranberries or raisins
1/2 cup chocolate chips
1/2 cup chopped walnuts
Preheat oven to 350F.
In a large bowl, stir together the flours, salt, baking soda and spices. Set aside. In another bowl, cream the shortening and sugars together until fluffy. Stir in the vanilla and eggs.
Add the dry ingredients into the wet ingredients and mix until just combined. Pour in the oats and after it's been mixed in, add the raisins, chocolate chips and walnuts.
Use a tablespoon to drop dough onto a prepared cookie sheet (I use a silpat mat or parchment paper to line my cookie sheets), leaving 2 inches between each cookie. Bake for 10-12 minutes or until the edges turn golden brown. Remove from oven and let sit on the pan for a minute or two before transferring them to a wire rack to cool. Makes about 24 large cookies.
