Great Oatmeal Cookies Call For Family Recipes

A small scoop makes cookies come out the same size, shape.(Photo: USA Today Network Archives photo)


Q: I found my Grandma’s old recipe for oatmeal cookies and made it. I don’t remember them being flat. Did I miss something? H. Sharp

A: Warmer weather and a hot kitchen can make a big difference. Warm dough spreads in the oven.

Chilled cookie dough is less prone to spread but scooping cold oatmeal cookie dough full of nuts, uncooked oatmeal and raisins can be tough. As soon as it's made, scoop the dough onto prepared pans; chill the whole thing for 20 minutes. Bake according to directions.

All it takes to make cookies of equal size is a 1 ounce squeezable dishwasher safe cookie scoop. Make-ahead bakers can also tray and freeze pre-scooped cookie dough for later use. Store it in freezer bags. There's nothing better than cookies straight out of the oven.

Years of experience with my Mamaw’s oatmeal hermits and a little bit of tweaking upscaled this recipe.


Makes 4 dozen


1 cup seedless raisins

1 cup water

½ cup shortening

4 tablespoons unsalted butter, softened

1 cup sugar

½ cup brown sugar

2 large eggs

2 teaspoons vanilla

1½ cups flour

½ teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

½ teaspoon ground cloves

2 cups old-fashioned oats

1½ cups chopped pecans


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