Larrupin

Uncommonly Good

Grandma’s Oatmeal Chocolate Chip Cookies

There were a couple of things we could always count on when we arrived at Grandma’s house in Key West. There was a Key Lime Pie in the freezer, and the cookie jar was full. Grandma made Oatmeal Raisin Cookies for dad, and she put chocolate chips in them for us kids.

Oatmeal Chocolate Chip Cookies

Grandma's Oatmeal Chocolate Chip Cookies

I think the original recipe came off the back of one of those round oatmeal boxes. I have a scribbled copy under a magnet on my fridge. It’s on a 3 x 5 card with a couple of sticky notes with modifications I’ve made in different batches.

Until today I always made them by hand, first combining the sugars with the shortening and then using a sturdy wooden spoon to work in the flour, oatmeal, chocolate chips and any nuts I added. Today, however, I used the fancy smancy second-hand Kitchen-Aid Mixmaster I got at an estate sale a couple of weeks ago. Paid $15 for it.

Cookie Dough

A small ice cream scoop is just the ticket for making cookies all the same size.

So here’s the scoop, so to speak.

Grandma’s Oatmeal Chocolate Chip Cookies

  • 3/4 C shortening
  • 1 C packed brown sugar
  • 1/2 C granulated sugar
  • 1 egg
  • 1/4 C water
  • 1 tsp vanilla
  • 1 C flour
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3 C oatmeal
  • 1 tsp cinnamon
  • 1 C chopped pecans
  • 1 C chocolate chips or 3/4 C raisins
  1. Mix shortening and sugars until creamy.
  2. Add egg, water and vanilla. Mix well.
  3. Dump in flour, salt, soda. Mix well.
  4. Add cinnamon.
  5. Fold in oatmeal.
  6. Add chopped nuts and chocolate chips or raisins as desired.
  7. Bake at 350° 8–10 minutes. Cool on a rack.
Cookie dough goes on an ungreased cookie sheet.

Cookie dough goes on an ungreased cookie sheet.

Some of the alterations on the sticky notes attached to my recipe card include:

  • 1/2 t. nutmeg
  • 1 C mixed walnuts/pecans
  • 1/2 C wheat germ

Another note says: “used molasses with brown sugar ~made a softer cookie~ 1 C almonds” As I recall I was nearly out of brown sugar so I added molasses to make one cup.

Today I used cinnamon and nutmeg, 1/2 cup wheat germ, 1 cup crumbled slivered almonds, and 1/2 cup raw coconut.

Cookies ready to come out of the oven

Cookies ready to come out of the oven.

The cookies don’t spread much, and they don’t get very brown so keep an eye on the clock and pull them out within ten minutes. Leave them on the cookie sheet a few minutes. They’ll fall part if you try to move them while they’re still hot.

Broken Cookie

Let the cookies rest before moving them off the cookie sheet.

Sometimes you can push them back together and they’ll stick as they cool… or you can just eat the crumbs.

Cookies Cooling

Let cookies cool completely on a cooling rack.

After the cookies cool completely put them in an airtight cookie jar. They’ll last several weeks unless you eat them first. You can sprinkle the crumbs on top of ice cream for a crunchy topping.

This batch made exactly 4 dozen cookies.

Larrupin!

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May 8, 2011 - Posted by | Cookies, Dessert | , , ,

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