Famous Oatmeal Cookies(Yields 5 Dozen)
Famous oatmeal cookies offer hearty, chewy bites packed with oats, brown sugar, and vanilla, perfect for satisfying sweet cravings and enjoyed by all ages.
Ingredients
Instructions
- Beat shortening, brown sugar, granulated sugar, egg, water, and vanilla together until creamy.
- Sift together all-purpose flour, salt, and soda; add to the creamed mixture and blend well.
- Stir in oats.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake in a preheated moderate oven (350°) for 12 to 15 minutes.
Tips & Substitutions
For a chewier texture, consider using half brown sugar and half granulated sugar. If you're out of shortening, you can substitute with an equal amount of softened butter. Adding a handful of chocolate chips or nuts can enhance the flavor. Make sure to use old-fashioned oats for a heartier bite, or quick oats for a smoother cookie.
Serving Suggestions
These oatmeal cookies make a delightful snack on their own but pair beautifully with a glass of milk or a cup of coffee. They are perfect for sharing at gatherings or lunchtime treats. For a festive touch, serve them alongside Eggnog Fondue during the holiday season or pack them in lunchboxes as a sweet surprise.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them fresh, you can also freeze the cookies. Simply layer them with parchment paper in a freezer-safe container, and they can last for up to three months. Reheat in the microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Famous Oatmeal Cookies(Yields 5 Dozen) contains roughly 677 calories, with 11g protein, 100g carbohydrates, and 20g fat. It is an excellent source of vitamin C (25% of the Daily Value), protein (22% of the Daily Value), and dietary fiber (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2118mg per serving (92% 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. Consider using a mix of both flours for a lighter texture while still adding some whole grain benefits.
What can I do if my dough is too crumbly?
If your cookie dough is too crumbly, try adding a bit more water, one teaspoon at a time, until it holds together better. Alternatively, you can incorporate an extra egg to help bind the ingredients.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden on the edges and still soft in the center. They will firm up as they cool. Keep an eye on them during the last few minutes of baking to prevent overcooking.
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).