Rolled Oatmeal Cookies
Chewy rolled oatmeal cookies with a hint of vanilla and brown sugar, perfect for snacking or sharing with friends and family.
Ingredients
Instructions
- Stir together flour, sugar, salt, and baking soda in a bowl.
- Add brown sugar, eggs, and vanilla; mix well.
- Cut in shortening until mixture resembles coarse crumbs.
- Add oats to the mixture.
- Work with fingers until dough just holds together.
- Roll dough to desired thickness on a board or canvas sprinkled with confectioners' sugar and cut into shapes.
- Bake on a lightly greased cookie sheet for 8 to 10 minutes in a 350°F oven.
Tips & Substitutions
For a chewier texture, consider using old-fashioned rolled oats instead of quick oats. If you don't have shortening, you can substitute it with an equal amount of butter or coconut oil for a richer flavor. Adding a cup of chocolate chips can elevate these cookies, making them a delightful treat reminiscent of Old Fashioned Oatmeal Raisin Cookies.
Serving Suggestions
These rolled oatmeal cookies are perfect for a cozy afternoon with tea or coffee. Consider pairing them with a scoop of vanilla ice cream for a delicious dessert. They also make a great addition to a cookie platter alongside other treats like Fannie Mae Mint Brownies for a delightful variety.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies, placing parchment paper between layers to prevent sticking. To reheat, place them in a preheated oven at 350°F for about 5 minutes until warm and slightly crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Rolled Oatmeal Cookies contains roughly 679 calories, with 10g protein, 136g carbohydrates, and 6g fat. It is an excellent source of iron (72% of the Daily Value), vitamin C (61% of the Daily Value), and dietary fiber (40% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2028mg per serving (88% 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, but the cookies may turn out denser. You may want to use half whole wheat and half all-purpose flour for a lighter texture while still adding some nutrition.
How do I make these cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the oats are certified gluten-free, as regular oats may be contaminated with gluten during processing.
Can I add nuts or dried fruit to the recipe?
Absolutely! Chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries can be folded into the dough along with the oats for added texture and flavor. Just make sure to adjust the total amount of mix-ins so the dough stays balanced.
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).