I’ve always had a soft spot for oatmeal cookies. And, what’s not to like? They are soft, chewy, with that buttery and oat taste. Oatmeal cookies are the hallmark of many a childhood. Well, get ready because we are about to make Oatmeal Cookies just like your Mom used to make with this recipe.
This oatmeal cookie recipe was my mother-in-law’s. My husband says that she made cookies regularly. In fact, we have the exact cookie jar that sat on the counter when he was growing up. Apparently, it was a challenge for he and his younger brother to get it open and closed without anyone hearing it.
I have a large collection of old family recipes. Last year, I started organizing and testing them. And, this cookie recipe was a winner!
First, it’s the perfect balanced mixture of buttery sweetness.
Then, it is versatile and adaptable. For softer oatmeal cookies just leave the dough in small balls before baking. If you like chewier cookies, lightly mash the dough with a fork before baking. And, the flatter, chewier cookies are perfect for making oatmeal cookie sandwiches.
Another thing that makes them adaptable is that you can use old fashioned oats. I prefer old fashioned oats as they have more texture and a nuttier taste. But, you can use instant oats or even a mixture of the two.
Best of all, is that you can add in raisins, chocolate chips, nuts, or a variety of goodies to customize them.
Let’s bake some cookies!
Mom’s Oatmeal Cookies
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 cup butter
- 2 eggs
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla
- 3 cups quick oats (I use 1/2 Old Fashioned Oats)
- 1 cup raisins or chopped nuts optional
Cream sugars and butter. Add eggs and mix until light and fluffy. Add dry ingredients, mixing until combined. Stir in oats and raisins or nuts (if adding).
Preheat oven to 375 degrees. Drop by spoonful onto greased cookie sheet. Flatten dough slightly. Bake for 8-10 minutes. Let cookies cool on cookie sheet for 5 minutes, then cool on racks.
To assemble Ice Cream Sandwiches: Refrigerate cookies overnight. Add 1/2 cup of ice cream onto a cookie. Smooth top of ice cream with a wet knife. Then top with cookie. Press to compress sandwich, smooth sides of ice cream.
Wrap in foil or in ziplock bags. Freeze for at least 2 hours, until hardened.
These are amazing cookies! The only thing you have to worry about is making enough. So, double the recipe.
Pro Tip: You can keep the extras in the freezer for ice cream sandwiches. After baking, use a sandwich baggie or wax paper to separate the cookies, then place in a large freezer bag. They will keep in the freezer for up to 3 months.
Have a beautiful day, and make something special!
Looking for more dessert recipes? Here’s a few to try: https://www.thefeatherednester.com/blueberry-hand-pies-recipe-printable/ https://www.thefeatherednester.com/its-peaches-season-time-for-peach-crisp/ https://www.thefeatherednester.com/easy-pumpkin-spice-bread-twist/
Did you know I have monthly and weekly meal plans with recipes? I do! Check them out for some dinner inspiration: https://www.thefeatherednester.com/amazing-meals-recipes-february/ https://www.thefeatherednester.com/menu-february-24th/https://www.thefeatherednester.com/this-weeks-meals/