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Tried and true soft oatmeal cookies are comfort food for anytime of year! They smell delicious while cooking and taste twice as good!
This was not what I intended to post today, but yesterday we ended up with a good three feet of snow by the day’s end and we needed a some comfort cookies to chase away the winter chill. I thought maybe others would need some comfort cookies, too! So here is my tried and true recipe for soft oatmeal cookies. It is one I grew up with and it is still a personal favorite. I like that these are not an overly sweet cookie. Just soft, chewy, oatmeal-y goodness. So stay warm and enjoy some oatmeal cookies today! Don’t forget to come back and leave me a comment and rate this recipe!
These are a really basic cookie. The only tip I have is that when the dough is first mixed up it may seem like it needs more flour. However, the oatmeal will continue to absorb the moisture in the dough as it sits so if you add more flour your cookies may end up dry and tough. If you are concerned that the dough is to wet, let it sit for 5 to 10 minutes then give it a stir and see if it is still to wet. It really shouldn’t be though.
Scoop the dough onto prepared baking sheets by tablespoonfuls and bake for 12-14 minutes. The bottom edges should be very lightly browned. Cool on a wire rack and eat!
MY FAVORITE BAKING TOOLS AND EQUIPMENT FOR SUCCESSFUL COOKIE BAKING!
I would never recommend any product unless I absolutely love it, and feel that it’s of superior quality. The following are all things I’ve used for many years and feel they are tools I cannot live without!
For starters, let’s talk baking sheets or cookies sheets. Yes, the quality of baking sheet does make a difference. The cheap ones you can get from any store don’t distribute the oven heat evenly giving you varied results every time you use them. They can also buckle from the oven heat. I highly recommend buying commercial baking sheets. They are not as expensive as you would think. Plus, I currently own 5 commercial half sheet baking sheets. I’ve used them for about 18 1/2 years. They are not worn out or anywhere close to it. They are my absolute favorite baking sheets. I also use the quarter sheet size a lot too! You can find the half sheet size I use here and the quarter sheet size here!
If you’ve followed my blog much you will notice that I always put parchment paper as an option instead of using non-stick pan spray. Parchment paper is my preference, why? It keeps your pans clean. No sticky residue left from cooking spray. No weird flavor on food from a cooking spray. And you are guaranteed that you cookies won’t stick. You can buy it in pre-cut sheets at the grocery store especially around the holidays, but I prefer saving a little bit of money and purchasing it by the roll. I usually buy the double pack from Sam’s Club, which is the least expensive way to go. If you don’t have a Sam’s you can buy a roll of parchment paper here!
Kitchenaid Stand Mixer!
I am not a muscular woman by any stretch of the imagination. I could not survive mixing up cookies but hand. Sad, I know. I love, love, love my Kitchen Aid stand mixer. It’s nearly 15 years old, has been used heavily (at least once a day) for 11 years and shows no sign of wearing out anytime soon! If you are in the market for a stand mixer I would recommend this one!
Cookie scoops are such an undervalued kitchen tool in general! I use mine for so many different things! If you like having each cookie portioned the same and want a slick and quick way to scoop that dough onto your baking sheets, then you need these!
You will obviously need a rolling pin for my favorite almond sugar cookies! I love my marble rolling pins. I really have no idea why anyone would want to use a wooden one, but that may be just me. A marble rolling pin is more sanitary. It can’t absorb moisture or foods. They’re easier to clean and their weight is an big advantage when rolling out doughs of any kind. Once again this is one of my kitchen tools that I have had for a long, long time. 15 or 16 years I believe. This one is similar to the one I have and would be a fantastic addition to any kitchen!Print
Tried and true soft, chewy oatmeal cookies are comfort food for anytime of year! They smell delicious while cooking and taste twice as good!
- 3/4 Cup Shortening
- 1/2 Cup White Sugar
- 1 Cup Brown Sugar
- 1/4 Cup Water
- 1 tsp Vanilla Extract
- 1 Egg
- 1 tsp Salt
- 1/2 tsp Baking Soda
- 3 Cups Quick Cooking Oatmeal
- 1 Cup Flour
- Preheat the oven to 350 degrees. Prepare baking sheets by spraying with non-stick cooking spray or lining with parchment paper.
- Cream the shortening and sugars together. Add the water, vanilla extract and egg. Mix well.
- Stir in the baking soda and salt.
- Stir in the oatmeal.
- Stir in the flour. When the dough is first mixed up it may seem like it needs more flour. However, the oatmeal will continue to absorb the moisture in the dough as it sits so if you add more flour your cookies may end up dry and tough. If you are concerned that the dough is too wet, let it sit for 5 to 10 minutes then give it a stir and see if it is still to wet. It really shouldn’t be though.
- Drop the dough by the tablespoonful onto prepared baking sheets. Bake at 350 degrees for 12-14 minutes. The bottom edges will have turned very lightly browned. Cool on a wire rack and eat!
Keywords: oatmeal cookies, homemade
Have you tried this recipe? If so, leave me a rating above and a comment below!
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