Friday, February 5, 2010

Soft Oatmeal Cookies

I’m not really a cookie girl. Given the option, I’ll always reach for a brownie or some ice cream over a cookie. It’s actually kind of surprising considering being a cookie monster runs on my mom’s side of the family. Not surprisingly, despite many happy childhood cookie-baking memories, I seldom bake cookies at home. When I visit my Grammy, however, it’s a whole different story.

It was during my last visit that I came across this recipe. Pasted into a priceless collection of recipes written and accrued over many decades, was a recipe for soft oatmeal cookies. The name of the recipe captured my attention because, when I do eat cookies, I like them soft and chewy rather than hard and crispy. I decided to write down the recipe when I noticed one hugely significant detail: you only need one bowl to make these cookies. You can literally put all of the ingredients in the bowl, stir them together, and plop the cookie dough on a baking sheet. Because I can never do things the easy way, I, of course, had to use more than one bowl when I tried the recipe. It was absolutely unnecessary.

These cookies live up to their name. They are indeed soft and chewy. They are also hugely flavorful with notes of orange, cinnamon, and vanilla. For cookies in a hurry, you couldn’t ask for a better recipe. The dough comes together in a flash, and the cookies bake up in no time at all. If your Valentines include little ones, these would make great lunchtime or after-school treats. And if your Valentine is a kid at heart, take a trip down memory lane with some fresh baked cookies and a glass of milk.

Soft Oatmeal Cookies
Adapted from my Grandma Marilyn Scott's recipe

2 cups rolled oats
1 cup flour, sifted
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 cup canola (or other flavorless) oil
1/3 cup orange juice
1/2 tsp. vanilla
1 large egg
1 cup raisins
1/2 cup walnuts (optional)

Preheat oven to 350 degrees. Grease 1 or 2 cookie sheets.

In a large bowl, combine all ingredients except raisins (and walnuts, if using). Stir to combine.

Add raisins and stir to combine.

Depending on how large you want your cookies to be, drop dough on the cookie sheet(s) by the teaspoon or tablespoonful. You can also make jumbo cookies by using a 1/4 cup measuring cup. (If you are making jumbo cookies, flatten down the dough with a moistened palm.)

Bake for 10 to 13 minutes, or until set. If using 2 cookie sheets, switch racks halfway through baking. (Jumbo cookies will take a little longer to bake.)

Remove cookies to a wire cooling rack and cool to room temperature. Or dig in as soon as they are cool enough to not burn your mouth!

P.S. Please ignore the stains on my old baking sheet.  I know it's grody.  I need to get a new one.


  1. These look yummy! I think I'll make them with golden raisins this weekend...we'll need something to do once all our promised snow gets here!

  2. When you buy a new cookie sheet, get an airbake pan. I made amaretti cookies this week and used one airbake pan and one regular cookie sheet. I was amazed at the difference! The airbake cookies looked so much better and Jon said they tasted better and fluffier too.

    Good post! The cookies sound delicious!

  3. Okay...we made them...substituted craisins for the raisins, and swirl white/brown chocolate chips for the nuts. They were yummy! Would send a long a picture, but they're all gone. Thanks for the inspiration Katie...we thought of you with each bite!

  4. Sarah - Thanks for the recommendation. I will keep an eye out for airbake pans!

    Hope - So glad you guys liked the cookies. I was just thinking about making another batch using dried cranberries instead of raisins. Glad to know it is a tasty substitution!



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