Oatmeal Crinkle Cookies

My dear mother, Dawn, bakes dozens of cookies each week.  Chocolate chip. Molasses. Peanut butter. Snickerdoodles. Oatmeal. {You get the idea.} There is rarely a time when speaking to her on the phone that she isn't pausing to pull a tray of cookies out from the oven or starting another batch. All of the grandkids know to expect cookies upon visits to her house. {And, truth be told ... so do I.}

 

 

She has a cute sign hanging on the wall of her kitchen.  It reads, "A Balanced Diet is Having a Cookie in Each Hand." Boy, does she love that sign.

This recipe is one of her most-requested {aside from her Banana Chocolate Chip ones.} She's been making these for as long as I can remember. They are as magnificent and sinful as they look! As I type, my shirt is dusted with powdered sugar ... remnants of the two {okay, three} that I just devoured.

These cookies are slightly chewy in the center and have a wonderful texture from the oats. A good roll in powdered sugar prior to baking results in a beautiful, crackled, crinkle exterior that makes these oatmeal cookies next-level for sure.

Yields:  4 Dozen


Ingredients:

1 cup shortening {can use 1/2 cup shortening and 1/2 cup softened butter, if desired}
2 large eggs
2 cups light brown sugar
3 cups quick-cooking oats
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1 teaspoon salt
Powdered sugar (for rolling cookies in)

Directions:

Preheat oven to 350 degrees.

Cream together shortening, eggs and brown sugar with an electric mixer.

Add in remaining ingredients and mix until combined.

Roll into balls in the palms of your hands. Roll in powdered sugar.

Bake 12 on each baking sheet  for 11 - 12 minutes.

Allow to cool.



04/09/17: Updated photo and made clarifications to post.