Oatmeal cookies were one of my favorite treats when I was a kid. They were fun to make, and even more fun to eat. This is the same recipe that my mother used; it is titled “Jenny’s Oatmeal Cookies”. I do not know for certain who Jenny was, but she made a very fine cookie.
The cookies will be light and mildly chewy, if you cream the shortening and sift the flour. If these important steps are overlooked, the end product will still taste great, but the texture will be very dense. I don’t have any more notes on this recipe, because it is so simple to make. Anyone can bake these great oatmeal cookies – and should!
- 1 cup shortening
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
Preheat the oven to 375 degrees Fahrenheit.
In a large bowl, cream the shortening.
Add the white sugar and brown sugar, and mix well.
Add the eggs and vanilla extract, and mix well.
Sift together the flour, cinnamon, baking soda, and salt, and add to the mixture.
Stir in the oats.
Form the dough into 1 inch balls, and place on an ungreased cookie sheet.
Bake for 10 minutes, or until the cookies are golden brown on the bottoms.
Makes 5 dozen cookies.
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