Old School Oatmeal Cookies

Old School Oatmeal Cookies

oatmeal cookies
Fresh baked oatmeal cookies


  • 3/4 c. shortening, soft
  • 1 c. firmly packed brown sugar
  • 1/2 c. granulated sugar
  • 1 egg
  • 1/4 c. water
  • 1 tsp. vanilla
  • 1 c. sifted all-purpose flour
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 3 c. oats, uncooked


  • oatmealcookies2
    Perhaps a little overdone

    Combine in a mixer the sugar, eggs, vanilla water and shortening together.

  • Add the flour, soda and salt in a separate bowl and stir together.
  • Cream the flour mixture into the sugar/shortening mixture.
  • Add oats into the mix.
  • Drop by the teaspoon onto greased cookie sheets (or in my case silicon baking mat).
  • Bake on preheated oven at 350 degrees for approximately 13 minutes (give or take based on taste).
  • Let sit for at least 5 minutes to cool down.
  • Enjoy

I think these are the best oatmeal cookies I have tasted in years.

Dark Chocolate Chip Cookies

Dark Chocolate Chip Cookies

  • Type: Chocolate Chip Cookies
  • Cooking Time: 11 Minutes
  • Servings: 24+
  • Preparation Time: 20-30 minutes


  •  1 cup shortening (preferably butter flavored) 
  • 3/4 cup sugar
  • 1 cup brown sugar (dark brown preferably) 
  • 2 1/2 cups AP Flour 
  • 1 teaspoon salt (kosher) 
  • 1 1/2 teaspoon baking powder 
  • 2 eggs 
  • 1 1/2 teaspoons vanilla extract
  • 1 cup dark chocolate chips


Heat oven to 375 degrees. Combine the flour, salt, and baking powder and set aside. Then cream the shortening and sugars together. Add 1 egg at a time to the mixture, then the vanilla. Come back and add the dry ingredients. Set mixture into the fridge for at least one hour. Scoop on to parchment lined baking pan (or sil-pats if you have them). Bake for 11 minutes or so, depending on oven. Cool and store in airtight container.

Snicker Doodles – Gluten Free

Name: Snicker Doodles
Type: Cookies
Yield: 3+ dozen
Preptime: 10 minutes


1 cup butter
2 cups sugar
2 eggs

2 3/4 cups GF Flour
1 tsp. baking soda

1/2 tsp. gf baking powder
2 tsp. cream of tartar

1/4 tsp. salt
2 tsp. cinnamon


Pre-heat oven to 400 degrees. Combine butter, sugar and eggs and whip. Sift remaining dry ingredients and then blend with the whipped butter/sugar combination. Roll dough into one inch balls.

In another bowl mix a combination of cinnamon and sugar to taste, roll the dough in balls in the mixture. Press into an ungreased cookie sheet (much like peanut butter cookies). Bake for 8 minutes or until golden brown.

Dutch Sugar Cookies – Gluten Free

Name: Dutch Sugar Cookies
Type: Cookies
Yield: Three Dozen
Preptime: 10 minutes


2.5 cups Featherlight Mix
1 tsp. baking powder
2.5 tsp. sugar xanthum gum
1 tsp. salt
1 cup sugar
1 cup Butter Flavor Crisco
1 egg
2 tsp. vanilla
2 pieces of wax paper


Preheat oven to 350 degrees.

In a small bowl, mix together flour, baking powder, xanthum gum and salt, set aside. In mixer, cream sugar and Crisco. Add in egg and vanilla, then combine the dry ingredients.

Separate dough into two balls, roll each doughball between two pieces of waxed paper. Cut in desired shapes and bake for 13 minutes.

Thank you to Bette Hagman, and her book “The Gluten-Free Gourmet Makes Dessert” for the original recipe.