The original Quaker "Famous Oatmeal Cookies" recipe from the back of Old-Fashioned Quaker Oats containers in the 1950s, 1960s, and 1970s. Crispy and delicious oatmeal cookies just like grandma used to make!
Ingredients
- 1 cup brown sugar packed
- ¾ cup vegetable shortening
- ½ cup granulated sugar
- ¼ cup water
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- 3 cups old-fashioned oats or quick oats
Instructions
- Preheat the oven to 350℉. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the brown sugar, shortening, white sugar, water, egg, and vanilla until creamy. Set aside.
- In another bowl, whisk together the flour, salt, and baking soda.
- Add the flour mixture to the wet ingredients and mix just until blended. Fold in the oats.
- Using a small cookie scoop or rounded teaspoon, drop dough onto prepared baking sheets, 2 inches apart.
- Bake for 12-15 minutes*, or until the edges are golden brown and the center is set.
Notes
- The original recipe calls for baking the cookies for 12-15 minutes. If you prefer a less crispy and crunchy cookie I would suggest baking for only about 10 minutes.
- You can use light or dark brown sugar. The original recipe didn't specify so use whatever you prefer.
- You can use old-fashioned oats or quick oats but do not use instant oats.
- Optional mix-ins: raisins, chopped nuts, semisweet chocolate chips, shredded coconut.
- Store cookies in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
Nutrition
Calories: 84kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.4g | Cholesterol: 3mg | Sodium: 63mg | Potassium: 29mg | Fiber: 1g | Sugar: 7g | Vitamin A: 5IU | Calcium: 7mg | Iron: 0.4mg
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