Aunt Marguerite'S Chewy Oatmeal Cookies
Chewy oatmeal cookies with a rich, sweet flavor and a melt-in-your-mouth texture, perfect for satisfying cravings and sharing with family and friends.
Ingredients
Instructions
- Mix sugar and Crisco together until well combined.
- Add eggs and vanilla, then beat until smooth.
- In a separate bowl, combine flour, oats, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix well.
- Form the dough into balls and roll heavily in confectioners sugar.
- Place on a baking sheet and bake until golden brown.
Tips & Substitutions
For a chewier texture, consider adding an extra egg or using quick oats instead of old-fashioned oats. If you prefer a less sweet cookie, reduce the brown sugar by half a cup. You can also substitute half of the Crisco with unsalted butter for a richer flavor. Make sure to roll the dough balls generously in confectioners sugar for a delightful finish. For a twist, try adding chocolate chips or nuts.
Serving Suggestions
These chewy oatmeal cookies are perfect on their own or paired with a glass of milk for a classic treat. For a fun dessert idea, serve them alongside a scoop of vanilla ice cream or with a side of Coffee Ice Cream Pie for a delightful contrast. They also make a great addition to dessert platters, especially during holidays or family gatherings.
Storage & Reheating
Allow the cookies to cool completely before storing them in an airtight container at room temperature. They can last up to a week. To keep them fresh, you can also freeze the cookies in a freezer bag for up to three months. When you're ready to enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Marguerite'S Chewy Oatmeal Cookies contains roughly 695 calories, with 10g protein, 85g carbohydrates, and 4g fat. It is an excellent source of calcium (24% of the Daily Value), dietary fiber (23% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 980mg per serving (43% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, it may result in a denser cookie. To maintain the chewy texture, consider using a blend of half whole wheat and half all-purpose flour.
What can I do if my dough is too sticky?
If your dough feels too sticky, try chilling it in the refrigerator for 30 minutes. This will make it easier to handle. You can also add a bit more flour, one tablespoon at a time, until you reach the desired consistency.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet, so be careful not to overbake them.
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).