Years ago, while enjoying coffee at my grandma’s house with my aunts and some cousins, I asked my grandma for a recipe for a bread she was serving up. Her smile was contagious. Her excitement to talk recipes was addicting. She walked away and came back with this box, this overflowing exploding box of recipes. At that point…newly married, my collection just consisted of a few handwritten recipes and a few much-loved cookbooks, little did I know that someday I would have just as many recipes IF not more! We weeded through till we found what we where looking for ~ she knew right were it was!! That was a great memory! Thanks to my grandma for passing on a love of all things food! Love ya!
This story has a point. This recipe is from her. I was searching for “the best” oatmeal raisin cookie..cause that is fun…decided that this one is MY “best”. As a friend pointed out recently, my “best” cookie may not be your “best” cookie. Give it a whirl and let me know what you think OR let me know all about your “best” whatever cookie, you KNOW I would love it hear about it!
Kid’s Favorite Chewy Oatmeal Cookie
3/4 c. butter flavored Crisco
1 1/4 c. brown sugar
1 egg
1/3 c. milk
1 1/2 tsp. vanilla
3 c. quick oats
1 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 c. raisins
1 c. chopped walnuts ~ I skip
Combine the Crisco, brown sugar, egg, milk and vanilla in a large bowl. Beat at medium speed till well combined. Add the oats, flour, baking soda, salt and cinnamon at a low-speed just till combined. Stir in the raisins and walnuts, if using. Drop by rounded TB ~ 2″ apart ~ on a greased cookie sheet. Bake @ 375* for about 9-12 minutes depending on your desired doneness and oven functionability…it IS a word. Cook just till lightly browned. Cool 2 minutes on cookie sheet and then remove and put on a cooling rack to cool all the way. Enjoy!!
Variations: (I have not tried all of these, but they were on grandma’s recipe card, so I wanted to share them too!)
*Half Dipped Cookies. Omit nuts and raisins, bake and cool as directed. Microwave 1 c. fudge frosting for about 20-25 seconds, till smooth and thin. Dip half the cookie in the frosting. Lay on waxed paper to cool.
*Favorite Chip Cookies. Omit nuts and raisins, and add 1 c. of your favorite baking chips. Bake and cool as directed.
* Maple Walnut Cookies. Omit raisins, and add 1 1/2 tsp. maple flavoring to dough. Bake and cool. Frost the top of a cooled cookie with vanilla frosting that you have added 1 tsp. maple flavoring to, then top with a walnut half.
****Would love to hear if you try any of the variations!!****
Recipe from Grandma C.
favoritefamilyfoods 
What a sweet post that was Bobbi, I should have Grama read it next time she is here. Nice to be reminded of those wonderful Monday mornings at Grama’s house too!
Those times (well really any time) at Grandma’s house were truelly some of my fondest childhood memories!
I am more inclined to make these cookies because the are connected to a story. Because of your post, I am picturing Grandma’s ‘infectious’ smile and remembering times together at her house. I tell people that baking is in my blood; it just feel right to do it. I love telling them that my great grandfather owned a bakery in Chicago many years ago. What I wouldn’t give to step back in time and visit that bakery.
Wouldn’t we have so much fun at that bakery? I too love to think of that, the things he could have taught us, etc. Our baking love comes from our great grandfather AND grandma. I got the wonderful gift of sitting with her and talking recipes for hours and wouldn’t you know ~ most of her recipes were baking ones! We truelly were blessed with a wonderful childhood! 🙂
PS- I would never buy butter flavored crisco unless you can convince me it’s truly necessary. I buy crisco from Aldi and I hardly use it (since it has those evil transfats in it:). What do you think, Bobbi?
Do you always use butter? I use butter flavored crisco in some of my cookie recipes. I too buy the crisco from aldi and it is fine. I don’t use it a ton either, but think it does give cookies a good texture…..you can just buy a small pack of the butter flavored crisco to see if you like it. (IF I have it I use it in place of regular crisco in cookie recipes that call for crisco.) I haven’t made these cookies with just “butter” tho, I am sure they would still be good ~ if that is what you are inclined to use!! Let me know how it goes!! 🙂