Mom’s Crispy Oatmeal Cookies: A Timeless Treat

Memories …

Lunchbox treats. Afternoon snacks. Offerings to Santa.

These cookies are a warm embrace.

My mother would make these for many occasions, and every time I nibble one of these delicious, crispy oatmeal cookies, I am immediately transported to my childhood. When making this recipe, I can see my mom’s delicate handwriting in her little yellow recipe notebook, the well-worn pages marked by messy fingertips.

This recipe is a treasure.

These cookies are my youngest son’s favorite, and I hope that all of my children will have the same sensory memories that I share of my dearly departed mother whenever I smell these baking in the oven.

Noah, Zach, and Audrey? I love you so much.

350 degree oven / Ungreased Cookie Sheet

INGREDIENTS

1 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups self-rising flour
3 cups quick cooking oats
1/2 cup finely chopped pecans, if desired (and we never did)

INSTRUCTIONS

Cream shortening, sugars, egg and vanilla. Mix the dry ingredients together in a bowl and then slowly introduce to the creamed mixture until well combined. Add in the oatmeal (and nuts, if desired).

Divide the dough in half, placing half of the dough onto a sheet of parchment paper or foil, rolling each dough into a log and wrapping tightly. Cookies can be baked immediately or frozen.

When ready to bake, slice cookie dough into thin slices, placing each slice on a parchment lined baking sheet. Cook at 350 for 8 – 10 minutes. Cookies will be done when the edges become slightly golden brown. Remove from cookie sheet immediately and let cool on a wire rack.

NOTES

These are old-fashioned cookies that will bake flat and crispy (akin to the Tate’s brand) instead of thick and cakey (Crumbl, for example).

We prefer our cookies slightly underbaked, golden crispy edges with a soft, chewy center. This is around the 8-minute mark with most ovens. Once removed from the oven, I finish the warm cookies with a sprinkle of Maldon flake salt for the satisfying, salty crunch!

… and don’t forget a tall glass of milk.