This recipe is brought to you by my friend Julie. You may remember her from such hits as Chicken Corn Chowder. When it comes to her Oatmeal Cookies, Julie writes:
This is an old family recipe. I’m not sure how old or the history of it, but it goes back at least to my great-grandmother. I haven’t tasted oatmeal cookies like this before – the addition of allspice and cloves makes these different. Not that I have ever eaten cookies for breakfast, but I suspect these would taste great alongside morning coffee or tea. Again, that is just a guess.
If you want a cake-like smaller cookie, make this dough a day ahead of time, and chill it overnight. The oatmeal becomes part of the dough, and the cookies are cute little nuggets. If you like a bit more chew or want them a bit crispier around the edges like a regular cookie, then bake these immediately after making the dough. Either way is delicious!
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 3.5 cups rolled oats (old-fashioned)
- 1/2 cups milk
- 2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1.5 teaspoons cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon allspice.
- Preheat oven to 350 degrees.
- Cream shortening and sugar.
- Add eggs; mix well.
- Add oats and milk; mix well.
- In a large bowl, mix remaining ingredients.
- Slowly add dry ingredients to wet ingredients.
- Bake at 350 degrees for 15 minutes, until just golden brown around the edges. They might look a bit underdone, but they will firm up while cooling.
- Let cool on baking sheet for 5 minutes before transferring to cooling rack.
I am a stay-at-home mother of two super kids. My daughter is 5 1/2 and my son is 2. I was a teacher before a mom, and I plan to go back someday. I love to read, bike, cook, listen to music and sing. I grew up in Aurora, lived in Chicago for 10 years, and somehow, luckily, ended up right where I began.