Oatmeal Crispies

This recipe has been in my mom’s family for generations. In my lifetime, it was my great aunt Gladys who made these cookies to bring every time she visited my grandparents (and us). She never once visited without bringing her special cookies - even after she started to become more frail. She always packed them in the same round Tupperware container, which was proudly passed to me upon her death. Now my own kids regularly request “Aunt Glad’s Oatmeal Crispies."

Ingredients:

  • 1 C shortening

  • 1 C brown sugar

  • 1 C sugar

  • 2 whole eggs

  • 1 Tsp vanilla

  • 1½ C all purpose flour

  • 1 Tsp salt

  • 1 Tsp baking soda

  • 3 C quick oats (Quaker 5 min oats® work best)

  • ½ C finely chopped nuts (optional – we leave them out)

Directions:

  1. In a large mixing bowl or stand mixer, cream shortening and sugars until well combined. In a separate bowl, beat eggs and add vanilla to combine. Add egg/vanilla mixture to the sugar/ shortening mixture and mix well.

  2. In another large bowl, combine dry ingredients (except oatmeal). Stir dry ingredients, then add gradually to the egg/shortening mixture until well combined. Add quick oats and mix well. Can be frozen in wax paper in rolls, chilled prior to baking, or baked immediately.

  3. To bake, preheat oven to 350F (325F for dark nonstick pan). Form the dough into balls and bake 10 minutes until they are barely brown. I use a spatula to flatten them after 1-2 minutes in the oven. They can overcook easily, so keep an eye on them. They will become more golden brown even after you remove from the oven.

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