Friday, November 30, 2012

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


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)


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.



  1. These were fantastic! I used the shortening/butter mix and a 1 tbsp scoop for the balls. Made 5 1/2 dozen for me. Not much left after the kids came home from school!

    1. Bonnie ... so glad you guys loved them! Thank you so much for the feedback!

  2. would margarine be okay instead of the butter/shortening? or how would it make it different? thanks :)

    1. Emsy, this is my mother's recipe and she never bought "real" butter during much of my childhood - that I recall - when she baked. So, I think it's fine. I've never made them with margarine, but I know a lot of people who only buy maragine even for baking. Let me know if it works well. Others on here may be curious to know, too! :)


  3. Omg! I just made these. Outstanding! Ummmm, I accidentally put 2 teaspoons of vanilla in it(headphone on rockin' out not paying attention), but sure didn't mess these up! Great recipe! Thanks!

    1. Oh, so happy you enjoyed the recipe! They are one of my favorite cookies! :)

  4. About to make these using butter flavored Crisco! I'll let you know how it turns out. Thank you for sharing your mom's recipe!

  5. What would happen if I only used butter?

    1. I'm not sure ... if you try it, please report back. I'm guessing it will be fine.

    2. For several years now I have been using butter in all recipes that call for margarine (since margarine isn't margarine any more), and I have never had any problems. Just richer-tasting cookies!

  6. Did you try butter only? Did they turn out okay?

  7. I tried and made it for the first time looks good and taste.very good.Crispy and crunchy upon bite! No available butter I used margerine instead substitute for shortening or butter.