Oatmeal Drop Cookies(A 1945 Recipe)
Chewy, hearty oatmeal drop cookies with raisins and cinnamon offer a nostalgic treat, perfect for snack time, sharing, or casual gatherings for those who love wholesome flavors.
Ingredients
Instructions
- Cream shortening and sugar thoroughly.
- Beat in eggs, one at a time.
- Sift together flour, baking powder, cinnamon, and salt.
- Add to the creamed mixture alternately with milk.
- Stir in vanilla. Add raisins and oats.
- Drop from teaspoon onto greased baking sheets.
- Bake at 375°F (190°C) for 15 minutes.
Tips & Substitutions
For a chewier texture, consider using old-fashioned oats instead of quick oats. If you don’t have shortening, you can substitute with an equal amount of unsalted butter. To enhance the flavor, add a handful of chopped nuts or chocolate chips. This recipe can easily be customized to fit your taste preferences, so feel free to experiment with different mix-ins.
Serving Suggestions
These oatmeal drop cookies are delightful on their own or served with a glass of cold milk. They also pair beautifully with a scoop of vanilla ice cream for a comforting dessert. For a fun twist, try them alongside a slice of To Die For Chocolate Cake for a sweet treat combination. These cookies make great snacks for lunch boxes or afternoon tea.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them by placing them in a freezer-safe bag or container for up to three months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Drop Cookies(A 1945 Recipe) contains roughly 78 calories, with 1g protein, 7g carbohydrates, and 5g fat.
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 in this recipe. However, the texture may be denser, so you might want to add an extra tablespoon of milk to maintain moisture.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dates, or even chocolate chips for a sweeter cookie. Each option brings a unique flavor to the cookies, so choose according to your preference.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and still soft in the center. Keep in mind that they will continue to firm up as they cool on the baking sheet, so avoid overbaking.
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).