"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chewy Oatmeal Cookies Recipe

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This recipe for Chewy Oatmeal Cookies, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rena Castro
Added: Friday, November 16, 2007


3/4 cup Crisco butter shortening or 3/4 stick Crisco butter shortening sticks
1 1/4 cups firmly packed light brown sugar
1 large egg, lightly beaten
1/3 cup milk
1 1/2 teaspoons vanilla extract
1 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground cinnamon
3 cups oats (not instant)
1 cup raisins (optional)
1 can coarsely chopped walnuts (optional)

Heat oven to 375F. Spray baking sheets with no stick cooking spray; set aside. Combine shortening, brown sugar, egg, milk and vanilla extract; beat at medium speed until well blended. Combine flour, baking soda, salt and cinnamon; mix into shortening mixture at low speed until blended. Stir in oats, raisins and nuts with spoon. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheets. Bake 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
Frost top of cooled cookie with mixture of 1 container prepared vanilla frosting. Chocolate dipped: Omit raisins and nuts. Microwave 1 cup prepared chocolate frosting for 20-25 seconds or until smooth and thin. Dip top half of cooled cookie in frosting. Lay on waxed paper until set.

Number Of Servings:
Number Of Servings:
2 1/2 dozen




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