Delicious oatmeal cookies like grandma's!

Recipe Summary

Servings:
36
Yield:
6 dozen
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cream together shortening, margarine, and sugars.

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  • Beat in eggs and vanilla.

  • Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.

  • Shape into long rolls and roll in wax paper. Chill until firm.

  • Preheat oven to 350 degrees F (180 degrees C).

  • Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.

  • Bake for 10 minutes.

Nutrition Facts

164 calories; protein 2.3g 5% DV; carbohydrates 20.6g 7% DV; fat 8.4g 13% DV; cholesterol 14.9mg 5% DV; sodium 117.8mg 5% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/17/2008
These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers! Read More
(153)

Most helpful critical review

Rating: 3 stars
03/10/2011
I tried this recipe and found it very difficult to make very flat so I would get a nice crispy cookie. The first batch turned out better than the second I made cause I didn't stick the dough in the fridge. They were easier to work with the first. I made the dough into a roll and stuck in the fridge and found they were falling apart when I went to slice them and put them in the oven. I think you can use a better recipe and press the dough to make them crispy. Also whenever I make oatmeal cookies I add cinnamon...add a good flavor and spice. Read More
(6)
97 Ratings
  • 5 star values: 86
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/17/2008
These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers! Read More
(153)
Rating: 5 stars
12/23/2007
Perfect cookies. Very tasty and crispy. Though it should be noted that you must put the pieces about 2 to 2 1/2 inches away from each other, or else they will touch and bind. =) Read More
(91)
Rating: 5 stars
03/09/2006
This is exactly the recipe my family has passed down for generations and it can't be beat! The only exception is that we use butter-flavored Crisco in place of the butter and shortening. The rolls of dough can also be frozen and used to make small batches of fresh cookies for your kids after school. This one is a keeper! Read More
(62)
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Rating: 5 stars
11/23/2009
Delicious cookies! I used only butter. I guess I shaped the roll too thick. The cookies were not crisp in ten minutes but chewy. I had to bake five times in my oven because there were so many! The second time I baked I made them smaller and now they were crisp which I like better. Cutting the cookies didn't work for me so next time I will only cool the dough and roll SMALL balls.(because they spread a lot) Dipping the fork in milk and flatten them works fine as long as you dip after each flattening. From now on I will only use half or a third of the recipe. update: I forgot to put the nuts in and also forgot to dip them with milk and they were delicious!! My daugther keeps asking for another one..and another... Read More
(33)
Rating: 5 stars
10/07/2010
Wonderful recipe to have when you need cookies quickly! I didn't have walnuts on hand so I used pecans. They came out delicious and my husband and toddler did not want to stop eating them! I'm glad I divided the dough into six rolls and froze some of them. I like making my cookies on the smaller side so 1 roll yielded 10 cookies. Even with them smallish I had to bake them at 10 minutes because I dipped the fork in milk each time I flattened. The cookies were crispy along the edges and a little moist in the center... This oatmeal cookie recipe is a keeper. Read More
(22)
Rating: 5 stars
09/29/2010
These are SO good. I really don't like when people 'change' the original recipe howww-ever use whole wheat flour for half of the total amount a teaspoon of cinnamon and scoop or roll them in one inch balls to bake. So chewy remind me of the olden days:) Read More
(20)
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Rating: 5 stars
09/14/2010
This is THE BEST oatmeal cookie recipe! My cookies have always been horrible but I baked these last week and actually won a blue ribbon at our county fair with them! My family are actually asking me to make more! I chopped up raisins and used them instead of the nuts and they were great! Read More
(19)
Rating: 5 stars
05/13/2010
In spite of a major "goof-up" these are the best cookies I have ever made. After I baked the first roll and they melted into one flat cake I realized I had left out the flour. Senior moment. I crumbled the 2nd roll and added 1/2 the flour measurement in small amounts kneaded it and baked the most delicious cookies. This is a very forgiving recipe. I did press on top of each cookies before baking a few larger pieces of walnut. I think that put it a little over the top. The crispy flat first batch was crumbled and saved to sprinkle over puddings cereals etc. Read More
(17)
Rating: 5 stars
01/12/2009
These cookies are the best Oatmeal cookies I've had. But here's the deal my daughter made this recipe but changed it up a bit. She added 1 cup dark chocolate chips 1 cup raisons and in place of flour she substituted the flour with 1 1/2 cups almond flour. They're amazing and more healthier on this version. Read More
(16)
Rating: 3 stars
03/10/2011
I tried this recipe and found it very difficult to make very flat so I would get a nice crispy cookie. The first batch turned out better than the second I made cause I didn't stick the dough in the fridge. They were easier to work with the first. I made the dough into a roll and stuck in the fridge and found they were falling apart when I went to slice them and put them in the oven. I think you can use a better recipe and press the dough to make them crispy. Also whenever I make oatmeal cookies I add cinnamon...add a good flavor and spice. Read More
(6)