Oh So Good Oatmeal Cookies
Chewy, hearty oatmeal cookies loaded with nuts and raisins, offering a perfect balance of sweetness and texture. Ideal for snack time, parties, or everyday treats.
Ingredients
Instructions
- Cream together shortening, brown sugar, and white sugar.
- Add beaten eggs and vanilla; mix well.
- Sift together flour, soda, and salt; gradually add to creamed mixture.
- Stir in rolled oats, chopped nuts, and raisins until evenly combined.
- Refrigerate the dough for at least 30 minutes.
- Take spoonfuls of dough and shape into balls.
- Place on an ungreased cookie sheet and bake at 350°F for 10 minutes.
Tips & Substitutions
For a slightly healthier version, you can substitute half of the shortening with applesauce or mashed bananas. If you prefer a nut-free cookie, simply omit the nuts or replace them with additional oats. For a touch of spice, consider adding cinnamon or nutmeg to the flour mixture. Remember to chill the dough to enhance the flavors and improve the cookie's texture.
Serving Suggestions
These oatmeal cookies are delightful on their own but can also be served with a glass of milk or a scoop of vanilla ice cream for a special treat. They pair beautifully with Dessert Pancakes for a brunch spread or can be enjoyed alongside a cup of coffee or tea in the afternoon. Consider serving them as a sweet snack after a hearty meal.
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 where they can last for up to three months. To reheat, simply warm them in the oven at 300°F for about 5-7 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oh So Good Oatmeal Cookies contains roughly 2225 calories, with 10g protein, 382g carbohydrates, and 66g fat. It is an excellent source of iron (59% of the Daily Value), vitamin A (29% of the Daily Value), and calcium (26% of the Daily Value). Note that it is relatively high in sodium, at 2003mg per serving (87% 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?
While rolled oats give the cookies a chewier texture, you can use quick oats in a pinch. Just be aware that the cookies may turn out slightly softer and less textured. If you prefer a crunchier cookie, stick with rolled oats.
What can I substitute for shortening?
You can replace shortening with an equal amount of unsalted butter or coconut oil for a richer flavor. If you want a healthier option, try using applesauce or a similar fruit puree, though this may alter the texture slightly.
How do I know when the cookies are done baking?
Cookies are typically done when the edges are lightly golden, and the centers appear set but slightly soft. They will continue to firm up as they cool on the baking sheet, so avoid overbaking to keep them chewy.
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).