Southern Oatmeal Cookies
Southern Oatmeal Cookies offer a comforting blend of oats and pecans with a hint of vanilla, perfect for satisfying sweet cravings and sharing with family and friends.
Ingredients
Instructions
- Combine shortening, brown sugar, sugar, beaten eggs, and vanilla in a mixing bowl.
- In a separate bowl, sift together flour, salt, and soda.
- Add chopped pecans and uncooked oatmeal to the dry ingredients and mix well.
- Gradually add the dry mixture to the wet ingredients, mixing until combined.
- Drop spoonfuls of the cookie dough onto a greased or parchment-lined cookie sheet.
- Bake at 350°F (175°C) for 8 to 10 minutes or until the cookies are light brown.
Tips & Substitutions
For a softer cookie, slightly underbake them, removing them from the oven when they are just set and still soft in the center. If you want to add a twist, consider substituting half of the pecans with chocolate chips for added sweetness. Additionally, if you don’t have shortening, you can use butter for a richer flavor, though it may alter the texture slightly.
Serving Suggestions
These Southern oatmeal cookies are delightful served warm with a glass of cold milk or a cup of coffee. For a fun pairing, try them alongside Easy Easy - Yummy Yummy Fruit Dip for a refreshing contrast. They also make a great addition to a dessert platter at gatherings, complementing other treats like brownies or pie.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh longer, consider freezing them in a single layer on a baking sheet, then transferring to a freezer-safe bag. Reheat in the oven at 300°F (150°C) for a few minutes to restore their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Oatmeal Cookies contains roughly 225 calories, with 2g protein, 23g carbohydrates, and 12g fat. It is a good source of iron (17% 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 rolled oats instead of uncooked oatmeal?
Yes, you can use rolled oats in this recipe. They will give a slightly different texture but will still yield delicious cookies. Just ensure they are not instant oats, as they won’t provide the same chewiness.
What can I substitute for pecans?
If you don’t have pecans or prefer a different flavor, walnuts or almonds can be excellent substitutes. You can also omit the nuts entirely for a nut-free version, or use seeds like pumpkin or sunflower seeds for a crunchy texture.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned around the edges and still soft in the center. Keep in mind that they will continue to firm up after being removed from the oven, so it’s better to slightly underbake them for a chewier cookie.
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).