Wanda Rice'S Oatmeal Cookies
Wanda Rice's Oatmeal Cookies are classic treats featuring hearty oats, raisins, and warm cinnamon, perfect for satisfying sweet cravings and suitable for all cookie lovers.
Ingredients
Instructions
- Mix together the butter and lard, beaten eggs, salt, evaporated milk, sugar, soda, and cinnamon.
- Add the uncooked oatmeal and flour, mixing until well combined.
- Dough will be very stiff but will flatten in the oven.
- Drop by spoonfuls onto a baking sheet.
- Bake at 350°F for 15 to 20 minutes.
Tips & Substitutions
For a chewier texture, try using quick oats instead of uncooked oatmeal. If you don't have lard, you can substitute with an equal amount of butter or coconut oil. Adding chopped nuts or coconut can enhance the flavor. Make sure to mix the ingredients thoroughly to ensure even distribution of flavors. If you prefer less sweetness, reduce the sugar by a quarter cup.
Serving Suggestions
These oatmeal cookies are delightful on their own but pair beautifully with a glass of cold milk or a warm cup of tea. For an extra treat, consider serving them alongside Easy Buttermilk Rolls for a cozy snack time. They also make a great dessert option for picnics or gatherings, complementing fruit salads or cheese platters.
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 or container. To reheat, place cookies in a preheated oven at 300°F for about 5 minutes, ensuring they stay soft and chewy.
Nutrition & Diet Analysis (per serving)
Each serving of Wanda Rice'S Oatmeal Cookies contains roughly 289 calories, with 2g protein, 24g carbohydrates, and 21g 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 gluten-free flour in this recipe?
Yes, you can substitute regular flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for proper texture. The cookies may have a slightly different consistency, but they'll still be delicious.
What can I use instead of raisins?
If you're not a fan of raisins, you can use chocolate chips, dried cranberries, or chopped dried apricots as substitutes. Each option will bring a unique flavor to the cookies, so feel free to experiment.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges and slightly soft in the center. They will continue to firm up as they cool on the baking sheet, so avoid overbaking for the best texture.
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).