100-Year-Old Oatmeal Cookies
These nostalgic oatmeal cookies offer warm spices, chewy oats, and sweet raisins, perfect for sharing with family or enjoying as a comforting treat any time.
Ingredients
Instructions
- Sift flour and re-sift 2 to 3 times with salt, soda, and spices.
- Beat eggs; add sugar; mix well.
- Add melted shortening, molasses, and water; beat vigorously.
- Add flour mixture to the wet ingredients.
- Mix well until combined.
- Stir in oats, raisins, and chopped pecans.
- Drop by tablespoonfuls onto a greased cookie sheet.
- Optional: Mash each cookie with a fork dipped in sugar.
- Bake at 350°F (175°C) for 12 to 15 minutes until golden.
Tips & Substitutions
For best results, use fresh spices to enhance flavor and consider substituting half the sugar with brown sugar for a richer taste. If you prefer a nut-free version, omit the pecans and increase the raisins. Ensure the butter and shortening are at room temperature for easier mixing. You can also add chocolate chips for a twist. A great addition would be to serve with Chris' Famous Hot Fudge Sauce.
Serving Suggestions
Serve these oatmeal cookies warm with a glass of milk or a cup of tea for a delightful treat. They can also be enjoyed as part of a dessert platter alongside Peach Ice Cream Superb for a refreshing contrast. Consider pairing them with After School Crunchies Vegie Dip for a fun snack option.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To reheat, simply warm in the oven at 350°F (175°C) for about 5 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of 100-Year-Old Oatmeal Cookies contains roughly 536 calories, with 2g protein, 32g carbohydrates, and 45g fat. It is a good source of vitamin C (16% of the Daily Value), dietary fiber (10% of the Daily Value), and potassium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can substitute quick oats for rolled oats in this recipe. However, keep in mind that quick oats may result in a slightly different texture, making the cookies softer. For a chewier cookie, stick with rolled oats.
What can I use instead of shortening?
You can replace shortening with additional butter for a richer flavor, or use coconut oil for a dairy-free option. Just keep in mind that this may alter the texture slightly, making the cookies a bit softer.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and still slightly soft in the center. They will firm up as they cool, so be careful not to overbake them for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).