Grandma’s Oatmeal Cookies

Here's a classic, chewy Oatmeal Cookie! This was Grandma's favorite oatmeal cookie recipe, made with oats, brown sugar, white sugar, flour, and shortening. Walnuts and raisins are optional.

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Yield: Makes about 2 dozen cookies


  • 1 cup shortening
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 large eggs, well beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 3 cups old-fashioned rolled oats (we use Quaker Quick or Old Fashioned. Do NOT use instant.)
  • 3/4 cup chopped walnuts (use 1/2 cup if using raisins)
  • 1 cup raisins (optional)


1 Preheat the oven to 350°F.

2 Make the cookie dough: Beat together the shortening and sugars. Add the eggs and vanilla extract, and beat well.

Whisk together the flour, salt, baking soda and cinnamon. Add to sugar and egg mixture and mix well. Add a tablespoon of water. Add raisins (if using) and nuts. Add oats last.

3 Bake: Spoon out by heaping tablespoonfuls on to greased cookie sheets. Bake at 350°F. Bake for 10 minutes. Remove to a wire rack.

4 Cool completely. Cookies will keep for several days in an airtight container on the counter.

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  • jylo152000

    Thank you for this Recipe Elise, I am a retired firefighter and have done quite a bit of baking and the Oatmeal cookie recipe is very good. I like to add Dark chocolate chips to give it even more flavor.


  • L Paine

    omg…so I’m finished making a double batch and realized I FORGOT the oatmeal. Happy to say the cookies are still incredible…I can imagine how the cookies would be even more incredible had I remembered the oatmeal. I was wondering why I finished so quickly, dah. Thank you, still, for this recipe that will be made every year…

  • Lisa

    OMG, what a wonderful and perfect recipe! This one is a keeper for us. Thank you so much for sharing this recipe. Your grandma must have been some baker! The texture is perfect, the flavor is spot on.


  • Liz Hall

    Great recipe made these and mixed in red hot candies. Have to be careful when eating the red hots don’t always melt completely and can be hard so chew lightly gives more cinnamon flavor.

  • Barbara E. Gambill

    If you want to make a delicious oatmeal cookie try adding part of a can of applesauce to the dough and then baking the cookies. I have made oatmeal cookies with both applesauce and raisin in them (at the same time) and my grand kids love them. I tend to reduce the liquid a bit so not so soggy. Just an idea. I make these at Christmas time and have no problem letting kids eat these as they are wholesome.

  • Deanne Bagley

    I made these cookies…..Yummm. I’m visiting my daughter on the other side of the country. I looked on the internet to find a recipe for Oatmeal cookies similar to the one I use at home. I found this recipe. I used this recipe to make lactation cookies for my daughter, with a few extra ingredients. They are a hit!!! My new granddaughter’s name is Mei{sounds like May}. We are calling this recipe “Mei Cookies” in honor of my grandbaby and your grandmother. Isn’t life wonderful.


    • Elise Bauer

      How wonderful indeed, congratulations on the new little one!

  • Damian Sifuentes

    I have been looking for a oatmeal cookie recipe for quite some time now. My sister and I used to make them all the time. I remember those cookies being so fluffy with chocolate chips & we would just wait for them to come out of the oven.
    I just happen to try this recipe because I have been having oatmeal for breakfast instead of eggs. I have also found out that you should not use imitation ingredients (butter, vanilla, milk, etc) Patience is always a good thing, & remember trial & error. I remember making my very 1st batch of peanut brittle. No candy thermometer, it never hardened & looked really disgusting. All ovens vary in temperature also. This recipe calls for only 10 minutes baking time. I had to bake them 13 minutes in my oven. I also doubled the recipe, that way there is enough for everyone. A real surprise was my son doesn’t like oatmeal raisin cookies. Well, he tried these & loved them. No more store bought cookies for him!


  • Sandra Kirchner

    Great recipe! I have it in my recipe file for safe-keeping.


  • Colleen King

    I’ve tried to make& my cookie’s are like rocks I dt knw wht I’m doing wrong

    • Elise Bauer

      Hi Colleen, my guess is that they baked a little too long. When you pull them out of the oven they should still be very soft.

  • Connie

    Followed the recipe exactly and was very disappointed. Was expecting a softer cookie that looks like the picture. Got a thin crunchy cookie that was difficult to get off the cookie sheet and wouldn’t hold together. Taste was just ok.

  • Sharon

    I love this recipe. I’ve been making these now for a few years and they are always a hit. Thank you for sharing this recipe!!


  • Sharon

    These are the best cookies, hands down.


  • Kim

    I am finishing up a batch of these cookies, and they are BEST I have ever had! So glad I ran across your recipe! Thanks!


  • Diane

    Thank you so much for sharing your grandma’s recipe. I was actually looking for an oatmeal cookie recipe that called for shortening so I could switch it up for coconut oil. Love the ingredients and the comments. I can’t wait to try this recipe out! :-)

  • Charlene

    Thanks for sharing this recipe, I made them with chocolate chips, they were amazing..


  • Shukura

    Fantastic! They came out just as described…chewy inside, a bit crunchy outside. My husband loves them!!!


  • Carol

    These are the BEST oatmeal cookies ever!!! Thanks for sharing :)


  • Robby M.

    My search for the perfect oatmeal raisin cookie ends here. I have tried many oatmeal cookie recipes, and not one has turned out good. I can’t tell you how many times I have scraped a pan full if oatmeal-matter mush straight into the garbage. I never write comments but felt compelled to do just that. I just had to tell you how absolutely delicious your sweet grandmas recipe is. They are crunchy on the outside and perfectly moist and chewey on the inside. I followed her recipe exactly as it was written there is no need to alter iit in any way. I literally said aloud as I took the first bite, “my sweet Jesus these are good, thank you grandma!” Thank you so much for this one of a kind gem of a recipe, this will be *the* one and only oatmeal raisin cookie recipe I will use forever. I cant wait to take some to work to share with my coworkers.


  • Liz Cheney

    Great cookies. Wonderful recipe, thanks for sharing your family recipes with us! They really are tasty!


  • Jenny May

    These cookies are the best no lies we been makin a twist with these addin differnt things and everyone seems to love them we made them as gifts and everyone shared them with there loved ones nothin but good feed back of bein the best ever.. always comes out perfect round and sweet and soft with a lil cruch on the edge perfect with starbucks coco..


  • Bonnie Mechefske

    These are the absolute best cookies I’ve ever had. Period. OMG Thanks so much for this recipe. I really have not had a cookie so full of flavour and perfectly balanced! Lovely! I made lots and froze them! Grandma knew what she was doing!


  • Joel Voron Charles City Va

    Cadillac Recipe!!!!!!!!!!
    I got butter flavored crisco which i have never used in my life…..i usually don’t use shortening but I will never run out of butter flavored crisco ever! Bar none the best cookie ever…………..Thanks So Much!


  • Brenda

    Elise, these cookies are seriously, the best I have ever eaten or made. Perfect, Perfect texture and delicious. I am thinking of making them again tonite, only using chocolate chips and marashino cherries! Yum! Thank you so much for posting such a wonderful old time recipe.


  • Jenn Ramirrez

    Crummy Day outside… Felt like trying something new. I have to say I LOVED it!!!
    Made a batch without the raisins and another with cranberry..

    Thanks for sharing!! :)


  • Sun Jae

    It’s Sunday afternoon. I’m craving cookie like crazy but don’t want to go buy some rubbish industrial cookies at the supermarket. So I decided to switch on my PC and look for a cookie recipe with oats, because I love oatmeal cookie. And of course, I checked one of my favourite food website, which happens to be Simply Recipes because I know I’ll find happiness here :) And so I decided to make these cookies, because there’s oatmeal, raisins and shortening. I live in Belgium and we don’t use anything like shortening over here. So I have to buy mine from an expat supermarket 45min away from my place. And last time I bought 4 of Crisco shortening without checking the expiry date, which happens to be in 6 months :p I’d better start using the stuff!

    Those cookies are heaven. My favourite are of course the pistachio/white chocolate oatmeal I found here as well, but those one are a nice simpler option. They’re super chewy – which is what I love about cookie – sweet and fulfilled my sugar rush. I also added some chocolate chips to some of them, and it was even better! Thank you very much Elise for sharing your Grandma’s recipe! You made my Sunday afternoon brighter and happier!


  • Penny Bennett

    AWESOME,..I live in the White Mountains – YES high elevation..I baked at 325 degrees at 8-10 minutes
    depending on size of cookies. I used a regukar spoon and scooped about 1/2 dollar size 8 to a tray they were unbelievable. This is the first time I made oatmeal cookies that came out great.
    I used REDMILL extra thick oats YUM..Hubbie luvs !!!

    Thank uuu


  • Erica

    Hello Elise, Just one word. AMAZING!!! I just baked these cookies and OMG they are mouth watering.The aroma while these cookies are baking reminds me of being at Grandmas. I am so glad that you shared this recipe. My husband thinks they are the best oatmeal cookies ever. Next time I might try adding butterscotch chips. I will definatly be passing this on. Thanks a million. Erica


  • Emily

    I came across this recipe today after searching many other recipes for oatmeal cookies. I have never made them before and I instantly loved how easy this recipe was compared to the others I read. I also read all the comments from others claiming these to be “the best cookie they ever had”. These are indeed the BEST cookies I have EVER had as well! I am so happy I came across your blog today because I’m 25 years old and just getting into baking and I learned alot from this site. My boyfriend asked me to make oatmeal cookies for him because they are his favorite and he can not get enough of them! Thank you for posting this delicious recipe. I am sure your grandmother would be very happy her cookies are still being made and will continue being passed on :) I also was reading your other oatmeal cookie recipes and I went ahead and browned half the butter. (I used 1/2 butter 1/2 butter flavored shortening.) In my cookie making opinion there is no better way! The flavor was just so perfect! So again thank you thank you thank you! I couldn’t LOVE them anymore :)


  • Pat LaPrad

    I tried this recipe and the cookies were great. I thought maybe the tablespoon of cinnamon and vanilla was a misprint but decided to try it anyway. They turned out nice and chewy on the inside, crispy on the outside. I would recommend using an airbake cookie sheet as a dark baking sheet will burn these. Thanks for the recipe.


  • Jane

    Truly THE BEST oatmeal cookies ever! I have tried countless oatmeal cookies recipes before and this is hands down the best of them all. I’m addicted to oatmeal and am always trying to bake the “perfect” oatmeal cookies from recipes I collected, they were good but not good enough. Until I decided to go with this one, I’m impressed and will not search any further. I only made some minor changes, one, reduce the sugar by 30%, two, I added 4T of wheat germs which was hardly noticeable, lastly, I used chopped dried berries for raisins. Words just don’t do these little precious any justice :) Thank you so much for the best recipe! It’s a treasure.


  • Gina

    This is the BEST Oatmeal Cookie Recipe! I baked them for my family and coworkers and just as posts before me have said, THEY LOVED THEM! :) Thanks so much for sharing it :)


  • Katie

    I’d never made oatmeal cookies before this recipe and was really looking for a good traditional recipe rather than all the spin-offs and variations I kept finding online. I tried this recipe and the cookies came out amazing. I’m definitely going to keep this recipe for all future oatmeal cookie cravings.


  • Valerie Schulz

    OMG Elise,

    Wonderful….Thank you for this recipe. A tear formed in my eye remembering the love in one small cookie. My mother passed and her cookbook was sold at a yard sale. Sharing the love of your grandmother allows others to continue the caring spirit to their family. So, that is absoposilutely cleverly, astutely, ultra-supersweetly, totally, completely, extraordinarily, really, surely, verily ,super-duper, tried and true wonderfully kind of you!
    Valerie Schulz, Casper WY


  • Melissa

    My mom made these and we decided they were the best oatmeal raisin cookies we’d ever made. Thank you for sharing!


  • Blossom

    These cookies were phenomenal! It’s definitely the best Oatmeal cookie recipe I’ve tried, and not to mention tasted too. I didn’t have raisins so I just used walnuts and it was sooooo so so so goooood! Perfectly crunchy on the outside and chewy to the bite! My family lurrrrvedd it! Even my dad, who isn’t a big fan of western cookies because he’s more accustomed to the local snacks here in Singapore. But he really liked this and one wasn’t enough for him, so kudos to your grandma! It’s always wonderful when traditional recipes are kept alive:)

    Thanks again for sharing! I’ll definitely be making these many times over in the very near future!


  • Sarah

    So tonight I was hit with a sweet tooth that was more persistant than any other I’ve had- and with a lacking budget I needed to make something with stuff in my cupboard. So I dug deep into google and found your recipe- and man o man is it the best cookie recipe ever! I didn’t have raisins so instead I chopped up two ounces of semi-sweet chocolate and they turned out terrific! Thanks for sharing- Bless your grandmother!


  • Suzanna

    Hi I just wanted to say how wonderful this recipe is! I made this last night with my kids and husband and they came out great. My kids had a blast making them as well as eating them. My husband said it’s the best cookie he’s ever had. They are by far my favorite oatmeal raisin cookies ever. Thank you for sharing this recipe.


  • Awesome Awesome Yum Yum

    These are amazing! I didn’t use nuts or rasins or anything else. Just Oatmeal and holy wow! They are everything you ever wanted an oatmeal cookie to taste like. They are crispy on the outside and soft in the middle. They are super fast and easy too. The only problem is that it makes like 2 dozen and I will eat every last one of them! Yum Yum gimmie gimmie. Thank you and your grandma! You both rock!


  • Kris

    This is the second holiday season that I’ve made these cookies. Heck, if I’m being honest here, I make these all year round. A fun twist that has been a hit with my friends is dried cranberries instead of raisins. They add a festive look and flavor to these already phenomenal cookies. Thank you for sharing this and all of the other recipes here. This is my absolute favorite food blog.


  • Sammi W.

    I came across this recipe while searching for a new oatmeal cookie recipe. Baked two double batches today and they are FABULOUS!!!! Thank you SO much for sharing this recipe. These are the best I have had. Nice and crispy outside and soft and chewy inside. Perfect! I don’t usually bake with shortening but decided to for this and I am so glad I did! These are now my official oatmeal Christmas cookie! Merry Christmas!


  • Carla

    OMG! Elise Thank you, thank you, thank you!

    I have been making oatmeal cookies all month looking for a recipe like my mom use to make. I made 5 different recipes. Not one of them were what I was looking for.

    I am home sick today and out of butter. Since I didn’t want to got to the store I started searching for recipes without butter and came across yours. I have never uses shortening for anything other than to grease a cookie sheet, cake pan or when making pancakes, but decided to give your grandma’s recipe a try. WOO HOO! I’m so glad I did. These are the exact texture I have been looking for. Lightly crisp on the outside and soft and chewy on the inside.

    I’m sitting here eating one right from the oven, well actually two. LOL!

    I did make a small change (was out of vanilla too) I added extra cinnamon, a little nutmeg and a little maple syrup.

    I’m feeling so much better now. I wonder….do you think oatmeal raisin cookies work the same way chicken soup does?

    I’m new to your site, but I already have my eye on your recipe for chicken and dumplings next.

  • Yum-mo

    These were wonderful cookies! I made these for my dad and he is already asking my mom to make them for him! They didn’t last long! I made a batch with chocolate chips & the kids love them so much! Thanks for the recipe! Will be making them over and over!!


  • Sylvia

    This is the best tasting oatmeal cookie I have ever made or eaten! Thank you sooo much for sharing this wonderful recipe. They are everything you could want… moist, crunchy, and a beautiful cookie, absolutely delicious! :)


  • Pat Brown

    I teach American cooking in Beijing. I have used this recipe many, many times and I always tell the story of your Grandmother. Your Grandmother would be surprised to find her recipe in the homes of many aspiring Chinese cooks. This recipe is easy for a new baker.

    What a great story! Thanks for sharing. If grandma were alive today, I’m sure she would be tickled. ~Elise

  • Madeline

    Oatmeal raisin cookies are my all time favorite but a good recipe is hard to come by. Thank goodness for you Elise, these cookies are the best! I make them all the time and everyone loves them. They really are awesome and they turn out exactly the same every time, the true test of a great recipe.

  • lancelot douglas

    well these cookies are excellent instead of using walnuts and raisins a good twist to try would be chocolate chip oh and instead of the shortening i used heavy whipping cream and they turned out scrumptious but i love the recipe

  • Laura

    Couldn’t find my Nana’s recipe, so I got on the internet and found this one. Same delicous recipe! Those old gals sure knew how to make a good cookie. For a wonderful variation, substitute cranberries and white chocolate chips for the raisins.

  • Abigail King

    Why not instant? Just curious. Too runny?

    Delicious, btw. Thank you.

    Too mushy. ~Elise

  • Sherrie

    Hi Elise, I just made these great cookies. wow, what a fantastic oatmeal flavor and the cinnamon is just the right touch. Reminded me of my own grandmother’s cookies.
    I have to tell you that I so enjoy your recipes. I feel confident that I can follow your recipe exactly as is and be very pleased with the outcome. Thanks for all the inspiration!


  • katnattoo

    I do not have shortening-how much butter do you use instead? Can’t wait to try this recipe! Thanks!

    Use a cup of unsalted butter (2 sticks) instead. ~Elise

    • Rebecca

      That is what I used and they turned out very flat. Recipe says 24 cookies so I put 12 on the cookie sheet and they all ran into one big cookie. Bummer

  • Juju

    I made these cookies today and they were special. Thank you for sharing your grandma’s magic. May I have your grandma’s first name so I can name this recipe for my records. Again, thank you for sharing!

    Thank you Juju. My grandmother’s first name was Mae. ~Elise

  • machi

    hello dears,
    i only have instant oats here, is it okay to use that?

    Not with this recipe. ~Elise

  • mooklepticon

    If you use butter, add in a little bit of extra flour or they’ll spread like crazy. Not sure how much, 1/4 to 1/2 c more.

  • martina

    I baked these cookies yesterday and found the flavor of the cookie amazing. I usually am a chocolate person staying clear from such cookies as these, but I was surprised at how good they truly were.

    The only issue I had was the baking time. I had the oven at 350 and after ten minutes the cookies were still very light and appeared raw in the middle. I increased the time to about 13 minutes and they darkened, but the next day were crispy and not really chewy (but still delicious). I really want to keep this recipe bc coworkers adored them and so did I, but wondering what I did wrong.

    The cookies will firm up as they cool, so you can take them out of the oven when they are still pretty soft. ~Elise

  • selena

    They turned out to be so awesome! But I really hate nuts :(

  • sharon rhamey

    I just finished baking these cookies and found them a dissapointment. They didn’t hold together and seemed like something was missing. I checked the recipe twice. The mixture was very dry and I had to shape them into balls. Haven’t tasted them yet, but they certainly don’t look like the picture. I followed the direction and ingredients exactly. Had no idea what went wrong.

  • judy starr

    Hi, can’t wait to try this recipe !!!

    Please, can you recommend a vegetable shorting to use ?
    Is Crisco ok ?

    And why do most Oatmeal cookie recipes tell you not to grease the pan ?
    I’ve been having burning bottom (ha) issues on my cookies & I’m not sure if it’s b/c I placed the dough on ungreased pans !!!

    Thanks so much !

    Hello Judy, Crisco is what my grandmother used, so sure, it’s okay. No idea why other recipes say to not grease the pan, in this recipe you grease the pan. ~Elise

  • E'Verne~Bahamas:}

    These are really good…thanks grammie for the recipes!
    I’ve also tried the banana bread & it came out just like the photo & tasted delicious; I’ve baked over 2 doz since Christmas:}

    Luv them!

  • Heather

    Thank you so much for this recipe! My 3 year old daughter had fun making them with me and she enjoyed dipping them in goat milk. I used dried blueberries instead of raisins and they were delicious. :) I’m sure your grandmother would be proud that you shared this and are making so many people happy.

  • Jessie E.

    This is my go-to recipe for oatmeal raisin cookies. They always come out great, and have the best taste of any that I’ve tried. Always a hit with my friends and family; bring them to a meeting, class, or other function– will be appreciated!

  • Jan


    I wanted the best oatmeal cookie ever and I got it with this recipe. My husband loves them and so does everyone else. They are very similar to cookies that were manufactured in our neck of the woods. They were called Dad’s Cookies. They had oatmeal, oatmeal chocolate chip and coconut, my dad’s favorite. They also had some called Goodie rings. They were oatmeal cookies made with a hole in the center and then they were covered in chocolate. My brother in law could eat a whole bag of them and never gain an ounce(rats). I am going to dip these in chocolate half way and dress them up for Christmas. The Dad’s Cookies are still around but I think they manufacture out of Vancouver now.I think this recipe is better than Dad’s Cookies
    So use this recipe and enjoy……Tks for it.

  • Flordesombra

    Hi Elise,
    I made some cookies using your grandma’s wonderful recipe. But, you see, English is not my mothertongue, and I thought shortening was margarine! The cookies turn out well, anyway, but please, tell me: shortening is, actually, vegetable oil, or something like that?

    You might want to check out the Wikipedia entry on shortening. Basically most shortening that we use in baking recipes is vegetable shortening, a solid fat made from vegetable oil. ~Elise

  • Lisa

    Thank you so much for sharing this tasty recipe. I made them yesterday and they are almost gone! We are a family of five!!
    On my first batch I didn’t use parchment paper, so they were a bit hard to remove from pan. That was my only issue! Love them, thanks again.

  • Jon

    Excellent recipe. Especially the strong cinnamon flavor since my family loves the stuff. It had been a few years since I used shortening for cookies and I had forgotten how great it is that it makes the outside crisp and the insides chewy. Definitely have to use it more often in other recipes. I also used whole wheat flour and old fashion oats so the cookies were a little different texture. I have been collecting a lot of my Mom’s recipes over the years also and it is great to see so many others keeping their families recipes alive.

  • gary

    Excellent recipe. I even had to use my hands to mix the dry oats into the mix (washed hands of I helped my grandmother alot making these when I was a tyke. She used a manual of those you crank, even when
    the electric ones were available. But, for mixing the dry ingredients, she used her hands. And she allowed me to pitch in.

    Thanks for the memories.

  • Layla

    These came out great! I used 1/2 butter 1/2 shortening, and I added sliced almonds. I also soaked my raisins in a mixture of eggs and vanilla w/ about 3 tablespoons of water for about an hour (right before I creamed the sugar and butter/shortening in). They plumped up the raisins. EVERYONE loved them, even people who didn’t like nuts or raisins ate them up. They couldn’t believe they were homemade. This was my first time making oatmeal cookies. Thanks a bunch! Granny was a big hit.

  • Brenda

    OK, I have been craving oatmeal cookies for a while and have never found a recipe that is well, good. Anything that says “Grandma’s” is worth a try. I just made these and they are still warm. DELICIOUS. I used all the cinnamon because I love it and it is excellent for you. It was not overpowering at all. My Grandma always baked with shortening as butter was very expensive way back when. This recipe will indeed go into my baking book and remain there. I used Old fashioned Quaker oats and they gave the cookie a nice thickness. I too, put them in as a ball and they flattened to a nice dome shape. Crispy on the outside and chewy in the middle. I halved the batch and added chocolate chips so my 10 year old daughter would eat them.
    Thanks Grandma, you rock!!!!

  • Hannah

    These cookies were good, but I would suggest to add 2 1/2 cups of oats, instead of 3. Cool picture.

  • Crystal

    I tried this recipe last night and was worried because the first batch to come out of the oven were very flat. On the next batches I actually shaped them into balls and they did MUCH better. Good easy recipe, my husband loved them, they turned out nice and chewy.


    When I awakened this morning I was such in the mood for some home made oatmeal cookies. Went on the internet and saw your Grandmother’s receipe. I can only remember making homemade cookies once or twice since I was a little girl which certainly didn’t taste anything like these. Boy are they good. I mean even the batter is good. My little girl and I baked them together today. I used the butter instead of the shortening. They are soooooo goooooood! Thank you for sharing your Grandmother’s receipe with the world. It’s the first time a baked home made cookies with my daughter. It’s a memory that will never be forgotten. God Bless and thank you for sharing. Barbara

  • carla

    Instead of using vanilla extract can I use almond extract if I don’t have vanilla extract?

    You can use almond extract, it will give the cookie a touch of almond flavor. ~Elise

  • robin

    I just made this recipe except I added a cup of chocolate chips instead of raisins. This is excellent! My husband is allergic to dairy so shortening is an easy substitute. This is the first recipe that came up when I searched for “shortening oatmeal cookies”! How lucky am I?! :) Thanks for sharing this.

  • Kris

    Delightful! My grandmother was not a baker so old family recipes consist of my mothers and my own versions of the things we like to eat.
    Thanks for sharing, my wife loved them!

  • yuting chan

    My family loves these cookies, even my dog and cat eat them. Sometimes I have them for breakfast. My husband asked who I got the recipe from and I said, oh, this is grandma’s old recipe. Hee hee. I put several teaspoons of vanilla and cinnamon in.

  • Robin

    I ws so glad to find this recipe. I remember making oatmeal cookies when I was in high school because they were my favorite. This Christmas I decided to make cookies as gifts and my daughter and I wanted to add oatmeal cookies to the list. I knew the recipe that I used back in the day called for shortening instead of butter, and the recipe came from the back of the box. They have gone from shortening to butter, why I don’t know because the shortening in the recipe makes for a very good cookie. Thank God for Google, I asked for an oatmeal cookie recipe using shortening, and your recipe popped up. This recipe is a keeper. God Bless you for sharing and Granmothers for holding on to treasured recipes.

  • Wendy

    My mother’s Oatmeal Cookie recipe is similar, but adds the following:

    1 cup chopped dates
    1 cup chopped Marachino cherries
    1/2 cup coconut

    As my husband says…”everything but the kitchen sink”!

    These are such a treat that I make them as gifts for those friends and family that I really care about.

  • Jack

    Hi Elise, loved the basics of your grandmas recipe. Easy to make and ingredients I had on hand, but the shortening was wayyyy! too much for my family all of them said “what’s that oily taste?” maybe a 50/50 butter shortening? I’ve been a chef for 8 years so maybe I’m just picky…srry

  • Anesia

    Wow, this recipe is good. Just like grandma’s! I have my second batch in the oven I couldn’t wait to comment =] Just as good as all of these other comments write. Thanks so much.

    -fussy eater =]

  • frances

    Hi Elise, I just made these this afternoon and they are wonderful. I followed the recipe exactly and they were a hit with my DH and kids. I love the picture of the original recipe, it reminds me of my grandmother’s handwriting.
    Thank you for a great cookie to add to my personal recipe collection.

  • Caryn

    I didn’t realize how low on oatmeal I was, and only used half the amount stated in the recipe. Also added about a teaspoon of cloves. WOW!! The boyfriend now has a new favorite cookie! Thanks!

  • Jason

    Excellent Cookies. The best oatmeal cookie recipe ever. I will definitely keep this one and make it again. I used butter instead of shortening. I left out the raisins and added chocolate chips. I also added a teaspoon of baking powder which didn’t seem to change anything. They turned out just like other comments have said. Thank you for sharing your grandmother’s recipe.

  • brooke

    I just took a bite from a cookie, straight from the oven and wow are they good! I, too, threw in some chocolate chips instead of nuts or raisins. just what I wanted on a cool fall night…

  • rachel

    Amazing cookies! I used 1/2 butter and 1/2 organic shortening. I also added a very generous amount of chocolate chips to entice my husband to try them (it worked!). My go-to recipe for oatmeal raisin cookies from now on! (I used King Arthur flour and found that i had to bake the cookies about 5 extra minutes.)

  • Sandy

    These cookies were very good. It is white granulated sugar that is used. I used the butter flavored crisco sticks and they came out perfectly. I live in Wisconsin if that is any help to anyone in adjusting for altitude. I used craisins as I did not have any raisins (I will try those tomorrow) and that worked just as good. I have added this recipe to my personal cookbook and it will be the only oatmeal cookie recipe I use from now on. I used teaspoonfuls and it made 60 two and a half inch wide cookies. Perfect for my kids lunches. They are crisp on the outside and chewy on the inside. Can’t get any better than that! Now to find the best chocolate chip cookie recipe…..


  • Lyn

    All recipes I’ve read say if it’s plain or self raising flour – what kind of flour is used in your grannie’s recipe? I’m from Australia. I can’t make the recipe because it will turn out awful if I use the wrong flour.

    Flour or all purpose flour is what you would call “plain” flour. It is NOT self raising flour. ~Elise

  • Mets

    I’m planning to try this recipe on weekend because based on the reviews, this recipe is the best.

    However, I have a question. Is the white sugar confectioner’s sugar or white granulated sugar. When white sugar is being used in other baking recipe, they’re referring to confectioner’s but when I saw that brown granulated sugar will be used, then I have to double check.

    I’m sorry if this question is quite stupid. If the reply is fast then I’ll bake this tomorrow :)

  • Ashley

    WOW! I just made these cookies and they are so delicious. Now, I didn’t get the privilege to add nuts or raisins because I don’t have any in the house and I wasn’t able to go get them at the store. But even without them they are so good. Nice and light, thin but chewy. Perfection! Best oatmeal cookie I’ve had. Plus I love the back story behind the recipe. When my Grandmother was alive, all we would do was bake together. Cookies and cakes. So this reminds me of my Mema. Thank you for this wonderful recipe and reminder of some of the best times of my childhood :)

  • Giulia Cermak

    Yummy and Wonderful! We made recipe as stated and it was perfect. Don’t substitute anything! Recipe is perfect as is!

  • Cherry

    These cookies were fantabulous! Made them yesterday and got great reviews from friends and family. I had to half the sugar content because my family is diabetic, and it was still yummy!

    I added raisins to one batch and chocolate chips to another.

    Definitely a keeper :)

  • Elaine

    Wow. Tried this recipe today and the cookie came out great. I usually use butter but tried the shortening. Cookies came out with this great crisp exterior, chewy inside. Cookies didn’t cook flat – maintained a beautiful shape. This is a winner. I used a mixture of Quaker quick & old fashioned. One TBS cinnamon does not overpower cookie.

  • Kimberly

    Thank you so much Elise. I made these cookies this past weekend for a family event and at the end of the event…they were ALL GONE! I usually make chocolate-chip & pecan cookies from scratch using a recipe I found long ago and my family always wants me to make them, but after tasting these oatmeal cookies, they now want me to make these in addition to those. I now want to find a great sugar cookie recipe. My nephew only likes this particular kind of cookie. Any suggestions?

  • JoMel

    Hi Elise, tried this recipe over the weekend, my my my, these are so precious! It’s the best cookies I have ever tasted.. Thank you so much for your grandma’s recipe.

  • Pamela

    Thank you for sharing your Grandmother’s recipe. They are THE BEST! I have collected recipes for years and the best ones are always from cooks that jot down the basics. This one will go in my Favorites file.

  • e

    Thanks so much for sharing this recipe. What a treasure for you have have your grandmother’s handwriting.
    It is such a good recipe. The only changes I made were to use 1/2 cups shortening and 1/2 cup butter and I also added 1 cup of chocolate chips. They were so very good. Crisp and chewy at the same time.

  • Kate Csaky

    I am a cookie fanatic and these are the best Oatmeal Cookies ever! The only thing I differently was to use butter flavor shortening instead of regular. Best, best, best!

  • Dan

    Well if you remember that cookies of 50-150 years ago were often 3-4″ in diam. In that case you could get about 2 dozen. For me I get about 2.5 dozen

  • Jasmine

    Ooooh … 2 dozen are left to pack up after the family has at them! Ah, the wisdom of Grandma. These are “very yummy” cookies! And chewy! Thanks again!

  • Jasmine

    1.5 cups flour + 3 cups oats divided by rounded tablespoons /= 2 dozen cookies … it simply does not compute. As I type, 4+ dozen have come out of the oven and almost 1/2 of the batter is left … good news for me, but you might want to adjust the expected product estimate – YIKES! LOL

  • Kim

    My daughter printed this recipe to try as I usually use the recipe on the back of the Oatmeal box, NEVER AGAIN! Your recipe is now in my recipe box to pass down to my daughters when they marry. I also have a recipe for Zuchinni bread that my Granny wrote down for me. It’s my treasure! Thank you for sharing!!

  • FuntyAlasNad89

    It took me about an hour to find, print, and bake these cookies. They turned out with an absolutely indescribable consistency, not to mention they were fast and easy! I split the dough in half and added butterscotch chips, which turned out wonderfully as well. Thank you so very much for this recipe :) !!

  • Lillian

    Hi there, I finally found the perfect oatmeal cookie recipe thanks to you and your grandmother! God bless her soul. Thank you for sharing with the world. Its a cold winter day here in Canada and your cookies have warmed our house and our hearts. My 5 yr old daughter loves them!

  • Lauren

    God bless your beautiful sweet Grandmother and you, Elise!

    I just now tried her recipe and honey, let me tell you, those are the BEST oatmeal cookies I have EVER made.

    I feel lots of love and gratitude to her and to you.


  • jcoronada

    I was looking for some cookies to make for my mother who is 75 years old, but her best are oatmeal. I did these and she asks every weekend, are you going to make me those cookies today? Love them. Thank you very much for sharing them with the world. Grandma is still around. Thank you again. Jan.

  • Lily

    Thank you, Elise, for your kindness and generosity in sharing your grandmother’s recipe for Oatmeal Cookies. I made them this afternoon, and they are superb. I didn’t change any of the ingredients and find that I don’t need to. They truly are a perfect cookie for my family.

  • Melissa L.

    These are excellent cookies! I added 1/2 c. flour and did not add raisins or nuts and they were great! I also substituted butter for shortening. I really like them. Well done!

  • Melissa

    My husband is an oatmeal cookie fanatic. He also loves pumpkin pie, so I ran across your recipe, and decided to put some pumpkin pie spice in place of some of the cinnamon. It was wonderful. I was wondering though, why are my cookies coming out so flat? They are still chewey in the middle, and crisp on the outside, but I would like them to be more formed and not as pancake-like! (I am still learning :) otherwise than my newfound talent – thank you for the chance to find a recipe that my husband absolutely loves for his favorite cookie!

  • jessica w.

    I made these for my coworkers and




    Thanks for posting this recipe. It was seriously one of the most compliments I’d ever gotten on anything I’d ever made for work.

  • Maddie

    This is so amazing! Your recipe is the exact same one that my grandmother uses, except with shortening instead of butter. I’ve been trying to remember it for forever. Thank you so so much for putting this up here! I always loved these cookies.

  • Carmelina

    What a lovely way in which to honor your grandmother by sharing her treasure with the world. The cookies are the best oatmeal cookies I have ever had. I am enjoying them with my family. Thank you. Happy cooking!

  • Jeannie

    Thank you so much for sharing this recipe! Your grandma’s recipe is wonderful! All too often, oatmeal cookies are fussy and difficult to make, but these were so easy! I love the cinnamon taste, consistent turn out, and the chewy texture. Because I didn’t use nuts, I decreased the sugar to 3/4 cup of each and increased the amount of raisins to 1 1/2 cups. This recipe is a keeper!

  • Phyllis

    I was looking for an oatmeal cookie recipe tonight and found this. Oh, wow!! These are so good!! I used butter instead of shortening and was low on white sugar, so I used 1 1/4 cup brown and 3/4 cup white. I had a bag of Toffee Bits and used those instead of the raisins and nuts. These are soooo good!! Very chewy!! I’m excited to find your blog. Very Nicely done! Thank you!

  • jimbo

    First time I made oatmeal cookies I tried this recipe: I used half the sugar and added a bit more
    raisins, some coconut, and some chocolate chips.
    Really good and all the guests really liked them.
    I halved the recipe the second time because I thought I would eat them all in one go, which I pretty much did.

  • Elaine

    Hi Elise
    Thanks for the great tasty oatmeal cookie recipe. My husband said it is the best homemade cookie he has ever eaten and he said not to lose your recipe.He also said it was a keeper so I will indeed will be baking your grandmother’s cookies forever.. Thanks again for sharing with us your delicious recipes


  • Stefania Zuniga

    These cookies are a favourite with my family and my friends. Everyone loves them- great recipe!

  • Siripen

    Hi Elise,

    I just made the cookies. They come out great!! Thanks a lot. All my flatmates like them.

    In fact I didn’t expect that the inside has a soft texture. Is it supposed to be like that? I thought they would be a little bit crispy inside. Or perhaps I made them too big?

  • Christina

    I made these cookies today but accidentally overlooked the white sugar. Surprisingly, they came out great with just the brown sugar! Not too sweet, just the way I like them. Thanks for the wonderful recipe! These are the best cookies I’ve ever made.

  • June Dennis

    I’d been hungry for oatmeal cookies but couldn’t find my recipe. Most of the recipies I could find called for quick oats and I don’t use quick oats — only “old fashioned.” Went to the Quaker Oats web page and pulled up a recipe that sounded okay and used old fashioned oats, but I still wanted to look for more. All I did was type in “Oatmeal Cookies” on my Google page and your web page was one of those displayed. Anything that refers to “Grandma” catches my eye so your web page was where I went. To make a long story a whole lot shorter, I made your grandma’s oatmeal cookies this afternoon. I cut the cinnamon to 1/2 tablespoon because my husband thinks he doesn’t like cinnamon all that much, and the cookies are fabulous! This recipe will definitely go into my recipe file and I will NOT lose it. Thanks so much!

  • Elise Bauer

    Hi Jen – Unfortunately, you cannot substitute baking powder for baking soda. Baking soda is a pure base. Baking powder is a combination of baking soda and a dry acid, such as cream of tartar.

  • Jen

    Thank you for your recipe. I was searching for oatmeal recipes and some of those I saw had water or milk in them, which I don’t recall ever using before. You see, I forgot to bring my own recipe book with me when i left my country. This recipe of yours sounded just like the ones I’ve been making. One question though, could I replace the baking soda with baking powder? It’s just that baking powder is what I have in my cupboard. =) Thanks!

  • Sue

    Home today due to a blizzard in Central NY, I decided to make oatmeal cookies to send to my college son. Unable to find my favorite recipee, I googled and came up with your site. I immediately felt a connection—the handwriting looks just like my grandmother’s; then to read that your grandmother also was born in 1899; also died at the age of 97; and loved her desserts!!
    THANK YOU for making my day!!

  • Yogi

    I was hunting for an oatmeal cookie recipe tonight and ran across this posting. I whipped up a batch and was pleasantly surprised to find these were the best oatmeal cookies I had ever tasted. My husband agreed. These cookies will make your taste buds DANCE IN YOUR MOUTH!!! You can’t get any closer to heaven than that!

  • rachel

    I tried the recipe last night and it made around 50 cookies when dropped by tablespoon, so about half of the above figure would be correct per cookie.
    100 calories
    2 grams fat
    1 gram fiber
    8.5 grams sugar
    1.3 grams protien :)

    They were absolutely lovely. :)I tend to prefer old fashioned and “hand-me-down” recipes. They always turn out perfectly. Both in taste and form. :)

  • Rachel

    You add up the fat and protien etc. of each ingredient then divide the total into 24 (24 cookies approximately).
    I am omitting the raisins and walnuts because I have none. I also use whole wheat flour in everything :) but If you still want a rough idea of nutritional information:
    Per cookie assuming that as stated in a reply above the recipe makes 24 cookies:

    201 calories
    4 grams fat
    ABOUT 76 mg sodium
    roughly 2 grams fiber
    17 grams sugar
    2.6 grams protien (about 2 and a half grams)

    Please do correct me If I am wrong. I admit my math is rusty. Using white or bleached flour makes less fiber and protien per cookie. :)
    so anyway hope that at least gives you an idea.

  • Carley

    I made these cookies last night for my cookie snob husband and they were a big hit!!! You can get shortning made of vegetable oil and it’s no less healthy than butter or margerine. In fact, shortning makes cookies more fluffy and less flat and crispy than butter — much much better! Anyway…these cookies are fantastic! Crispy on the outside and chewy on the inside. They were prefect! I am wondering though, if anyone knows how to figure out the nutritional information of an old recipe like this?

    Thanks so much for this recipe, I’m going to be using it for years to come.

  • Barb Kramer

    Oh my, I just made these oatmeal cookies for my family. Thought I’d put some into a tin and send them off with my college boy. They are the absolute best! I have looked for many years for an oatmeal cookie that was as good as my grandma’s. I found it! Next time I will try them with some dried cherries. You and your grandma are the best! Thanks so much!

  • Kelley

    This is the perfect oatmeal cookie. Grandma’s recipes are usually the best. I also love oatmeal cookies with dried cranberries and white chocolate chips. My family had the cookies eaten before they had a chance to cool!!

  • kathy

    Your cookies sound wonderful! And I wouldn’t change a thing, especially the Cinnamon! I’m going to bake some for my grandson.

    We have squirrels in our back yard and one of them, whom my grandson named “Stinky” drinks from our bird bath and feasts on anything he happens to see growing in our yard including most of our pecans, some berries, grapes and apples. I wish he would take a bite out of one of our peppers and I could see his reaction!

    Although we would never kill Stinky or his friends, my husband does go squirrel hunting occasionally, but I don’t care for the meat. He speaks fondly of the squirrel stew his dad used to cook. (yuk!)

    I really like the recipe in your grandmother’s own handwriting. What a treasure! I have recipes I saved from my mother, mother-in-law, and her mother. The little spots of flavoring and notes written in the margins make them all the more meaningful to me. I hope when I am gone, my daughters will feel the way you do about the memories we made together when they were little girls, baking cookies in my kitchen.

    Keep up the good work! I love you site!

  • Nancy

    Had a terrible urge for Oatmeal cookies, hadn’t made them in five years partly because the recipe I have has never really “thrilled” me. Copied yours down and made a big batch of them this evening. They are, hands down, the best, beST, BEST, Oatmeal cookie I’ve ever made or eaten. Thank you so much for sharing this wonderful recipe. I will always think of you and your grandmother everytime I make them. And who knows, maybe I’ll live to 92 because of them!!!

  • John Gotti

    this is a great recipe…I made a variation including:

    1/2 teaspoon of Almond Extract
    2 tablespoons dark corn syrup
    1 cup dried cherries (instead of raisins)

    A different idea I tried because my daughter doesn’t care for raisins.

  • Elise Bauer

    Hi Keiko, well she came from the old school where everything was made by hand. Dad used to tell me about going into the forest to shoot squirrels so they would have squirrel stew. My god, who knows how to butcher a squirrel? Grandma could do all those sorts of things.

    Hi Jonathan – yep of course you can use butter instead (I would never recommend margarine for anything), I have a different recipe for oatmeal raisin here. The recipe on this page however came from my grandma, and from a time when people used shortening a lot more than they do now.

  • Jonathan

    I love cookies but I was wonderin’ if you could use butter or margarine in place of shortneng?