These old-fashioned oatmeal cookies are made with shortening, brown sugar, buttermilk, and spices, along with raisins — just like Grandma's cookies! Instead of raisins, I add chocolate chips to these cookies, but you may also replace the raisins with dried cranberries or chopped dates.
The chewy oatmeal cookies are easy to mix and bake and they freeze well. Make a big batch and freeze half of them for another day.
Oatmeal cookies are great for gift-giving, too, and they are an excellent choice for packing and sending in the mail.
- 1 cup vegetable shortening
- 1 1/2 cups light brown sugar, packed
- 2 large eggs
- 1/2 cup buttermilk (see tips)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, 6 3/4 ounces
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups quick cooking rolled oats
- 3/4 to 1 cup raisins
Heat the oven to 375 F. Grease baking sheets or line with parchment paper.
In a mixing bowl with an electric mixer, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.
Into another bowl sift together the flour, baking soda, baking powder, salt, and spices.
Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins.
With a tablespoon, drop onto the prepared baking sheets, leaving about 2 inches between the cookies.
Bake in the preheated oven for about 8 to 10 minutes, or until lightly browned.
Makes 4 to 5 dozen cookies.
- If you don't have buttermilk, place 1 1/2 teaspoons of lemon juice or vinegar in a liquid measuring cup. Add regular whole milk to the 1/2 cup line. Let it stand for 5 minutes. Use the soured milk as a replacement for the buttermilk.
- If you want to make them a little fancier for a special occasion, drizzle them with some icing. Combine 2 cups of confectioners' sugar with 3 tablespoons of orange juice concentrate and 2 tablespoons of melted butter. Add more juice, if necessary, for drizzling. For a simple vanilla icing, use milk instead of orange juice and add 1 teaspoon of vanilla extract.
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