Mamaw’s Old Fashioned Oatmeal Cookies
Soft, chewy, and yummy Oatmeal Cookies – A great gift for someone special
These cookies are an old family favorite and another special treasure from my little recipe box. My grandparents lived in South Louisiana where Mamaw’s kitchen with her red and white checked tablecloth always smelled of fresh baked oatmeal cookies. Mamaw’s cookies were always soft and chewy. That’s what I prefer, but some people like a crispy oatmeal cookie. If you’re the crispy type, then just bake them a little longer. I hope you enjoy all my recipes.
9-12 minutes per cookie sheet
FOR MAMAW’S OATMEAL COOKIES
2 sticks salted butter, softened
1 c. granulated sugar
1 c. light brown sugar, firmly packed
1 t. pure vanilla
1 1/2 c. all purpose flour
1 t. soda
3/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/2 t. cloves
3 c. old fashioned oatmeal
1/2 c. raisins (optional)
1/2 c. golden raisins (optional)
1 c. chopped walnuts
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Using an electric mixer, cream butter with granulated sugar and brown sugar. Beat in eggs and vanilla until creamy. In a separate bowl, combine flour, soda, salt, and spices. Blend dry ingredients into butter and egg mixture. Add raisins and walnuts and mix well.
Line cookie sheets with parchment paper. Using a small cookie scoop or 2 ice tea spoons, drop cookies onto parchment. Bake in a preheated 375 degree oven for 9-12 minutes for each pan. For softer cookies, bake for 9-10 minutes. For crispier cookies, back 11-12 minutes. Ovens vary, so adjust time accordingly. If you are not using parchment paper, allow cookies to sit on cookie sheet for a couple of minutes before removing with a spatula onto cooling rack. If you allow them to sit too long on cookie sheet, they will stick and be hard to remove. If you try to remove them too soon, they’ll be too soft to remove and will fall apart. With parchment paper, they can cool on the parchment and will come right off.