Grandmas Pumpkin Oatmeal Cookies Recipes

GRANDMA'S OLD FASHIONED OATMEAL COOKIES

Steps:

• Heat oven to 350°F - you will need 3 baking sheets lined with parchment paper (again the parchment keeps the cookie from burning and makes clean up faster).
• Whisk together flour, baking powder, soda and salt.
• Beat together with mixer at low speed - butter and sugar until the sugar granules are not visible. Increase speed and beat 1 minute longer, scrape sides as needed and add egg, beat another 30 seconds. Add flour mixture 1/3 at a time and incorporate well over med speed until mixture is smooth. Add oatmeal and stir into the dough using your rubber spatula.
• Divide into 24 equal portions and bake for 13 to 16 minutes placing only one cookie sheet in the oven at a time and rotating the cookie sheet half way through your cooking time -- these are the best and the thinnest cookies and very crispy.

GRANDMA'S PUMPKIN OATMEAL COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
• Combine sugar and butter in a large mixing bowl. Beat with an electric mixer until creamy. Add pumpkin, eggs, and vanilla extract.
• Mix flour, oats, baking powder, baking soda, cinnamon, and salt in a separate bowl.
• Add dry ingredients to the pumpkin mixture; mix until evenly incorporated. Fold in chocolate chips. Drop scoopfuls of cookie dough onto the prepared baking sheets.
• Bake in the preheated oven until edges are firm and bottoms are golden brown, about 12 minutes. Repeat with remaining cooking dough.

GRANDMA HELEN'S OATMEAL COOKIES

Steps:

• 1. Cream together butter, white sugar, and brown sugar in a large bowl.
• 2. Add beaten eggs and vanilla.
• 3. In a separate bowl mix together salt, baking soda, flour, oatmeal, and coconut.
• 4. Add the dry ingredients to the butter mixture and mix until combined.
• 5. At this time you can fold in the optional nuts, chocolate chips, raisins, or dates.
• 6. Use a cookie scoop, drop dough onto a baking sheet (making sure not to overcrowd the pan) and bake immediately. Or, form the dough into 2" rolls in plastic and refrigerate until chilled then slice.
• 7. Bake at 375 for 10-12 minutes.

GRANDMA'S OATMEAL COOKIES

Steps:

• In a small saucepan, combine raisins and enough water to cover. Bring to a boil, and remove from heat. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Drain plumped raisins, reserve 6 tablespoons of the liquid.
• In a large bowl, cream butter and sugar. Gradually add eggs, vanilla, and the 6 tablespoons water from the raisin pan; mix until light and fluffy. Sift together the flour, baking soda, salt, cinnamon, and nutmeg; stir into the creamed mixture. Finally, stir in the oats and raisins; mixing until just combined. Drop by rounded teaspoonfuls onto the prepared cookie sheet. Bake for 12 to 15 minutes in the preheated oven, edges should be golden brown.

GREAT-GRANDMA'S OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in water. In another bowl, whisk together flour, baking soda, cinnamon and salt; add to creamed mixture, and mix well. Stir in oats, raisins and walnuts. , On a surface sprinkled with additional sugar, roll dough to 1/4-in. thickness. Cut with a floured 2-1/2-in. cookie cutter in desired shapes. Place 2 in. apart on greased baking sheets. Bake until set, 12-15 minutes. Remove to wire racks to cool.

GRANDMA'S OATMEAL DROP COOKIES

Steps:

• Preheat the oven to 400°F.
• First, mix the following together thoroughly in a blender: shortening, eggs, sugar and molasses.
• ** I find its easier to measure the molasses when hot, so I stick the bottle in the microwave for a few seconds, and heat up my metal measuring spoon on the stove (careful).
• Second, in a separate bowl, sift together the following: flour, soda, salt and cinnammon.
• After these are sifted, slowly add them to the mixer with the ingredients from the first step.
• Mix until fairly smooth, no lumps.
• Fold in the oats and raisins.
• This is pretty tough on the mixer, so unless you have a good one, you may want to do this by hand.
• To bake, drop rounded teaspoonfuls (or whatever size cookies you want) on a lightly greased baking sheet, approx 2" apart.
• I like to press the center of the cookie down a bit, so it cooks evenly.
• Cook for approximately 8 minutes.
• Notes: The cookies should be very soft, and even look un-cooked when you take them out of the oven.
• -Don't worry, let them cool, and you'll be rewarded with an amazing, chewy, tasty cookie.
• -Of course, if you prefer hard cookies, cook approx 2 minutes longer, but I recommend the chewy version.

GRANDMA'S OLD-FASHIONED OATMEAL RAISIN COOKIES

Steps:

• Heat the oven to 375 F. Grease baking sheets or line with parchment paper.
• In a mixing bowl with an electric mixer, cream together the shortening and brown sugar until light. Beat in eggs, one at a time, beating well after each addition. Stir in the buttermilk and vanilla extract.
• Into another bowl sift together the flour, baking soda, baking powder, salt, and spices.
• Stir the sifted mixture into the creamed mixture until blended. Stir in oats and raisins.
• With a tablespoon, drop onto the prepared baking sheets, leaving about 2 inches between the cookies.
• Bake in the preheated oven for about 8 to 10 minutes, or until lightly browned.

GRANDMA'S OATMEAL BARS

Steps:

• Preheat oven to 350°. In a small saucepan, combine dates, water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until thickened and dates are tender, stirring constantly, 7-9 minutes. Remove from heat., In a large bowl, combine flour, oats, brown sugar, vanilla, baking soda, salt and almond extract. Cut in shortening until crumbly. Press half onto bottom of a greased 13x9-in. baking dish. Carefully spread with date mixture. , Sprinkle remaining crumb mixture over filling; press down gently. Bake until lightly browned, 25-30 minutes. Cool on a wire rack. Cut into bars. If desired, serve with whipped cream.