Grandma'S Oatmeal Cookies(Best In The World)
Chewy, hearty oatmeal cookies loaded with walnuts and a hint of vanilla, perfect for satisfying sweet cravings and enjoyed by all ages.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Cream butter and sugars in a large mixer bowl at medium speed until light and fluffy.
- Beat in eggs and vanilla extract.
- Sift together flour, baking powder, baking soda, and salt.
- Gradually beat the dry ingredients into the creamed mixture at low speed.
- Stir in oats and walnuts.
- Drop heaping teaspoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
- Bake for 7 to 9 minutes or until lightly browned.
- Remove cookies from oven and cool on racks.
Tips & Substitutions
For an even richer flavor, consider using browned butter instead of Crisco butter. If you prefer, substitute half the all-purpose flour with whole wheat flour for added nutrition. You can also replace walnuts with pecans or chocolate chips for a different twist. Make sure to not over-bake the cookies; they should be soft in the center when you take them out for the perfect chewy texture.
Serving Suggestions
These oatmeal cookies are delicious on their own but can also be served with a glass of cold milk or a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with Georgia Powell'S Seven Layer Salad for a delightful lunch spread. For a festive touch, consider serving them alongside Cream Cheese Tarts(Very Good!) during gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one 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 them in the oven at 350°F (175°C) for about 5 minutes until they are soft and chewy again.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Oatmeal Cookies(Best In The World) contains roughly 2046 calories, with 16g protein, 167g carbohydrates, and 132g fat. It is an excellent source of calcium (50% of the Daily Value), protein (33% of the Daily Value), and iron (29% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 steel-cut oats instead of quick oats?
Using steel-cut oats is not recommended for this recipe as they require longer cooking times and won't provide the same texture. Quick or old-fashioned oats are preferred for optimal chewiness and consistency in the cookies.
What can I do if my dough is too dry?
If your cookie dough seems too dry, add a tablespoon of milk or water at a time until the desired consistency is reached. This can help bind the ingredients together without affecting the flavor of your cookies.
How can I make these cookies gluten-free?
To make gluten-free oatmeal cookies, substitute all-purpose flour with a gluten-free flour blend. Be sure the oats are certified gluten-free, as cross-contamination can occur. This adjustment will allow you to enjoy these cookies while adhering to gluten-free dietary needs.
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).