Mrs. Stickinthemud's Box

In which Great Grandmother's recipes endure modernization, alteration & other misdeeds

Oatmeal Drop Cookies

Oat Meal Drop Cookies A Oat Meal Drop Cookies B

I adore rich oatmeal raisin cookies and was eager to try Great Grandmother’s version; Oat Meal Drop Cookies. The end product intrigued me.  Hers bare little resemblance to the deliciously dense cookies I grew up enjoying. These are airy and delicate with a flavour oddly reminiscent of snickerdoodles (I’m still not sure why). The cookies were a huge hit amongst my family.

Oatmeal Drop Cookies

Created by on January 25, 2016

  • Yield: 36 cookies

Ingredients

  • 1/2 cup Shortening
  • 1/2 cup Butter (I omitted shortening and used all butter)
  • 1 1/2 cups Sugar
  • 2 Eggs
  • 2 cups Flour
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Baking Soda
  • 1 cup Buttermilk
  • 3 cups Old Fashioned Rolled Oats
  • 1/2 cup Raisins
  • 1/2 cup Nuts, chopped (I used toasted pecans)
  • 1 teaspoon Vanilla Extract

Method

  • Preheat oven to 375 degrees.
  • Cream the shortening and/or butter while slowly adding the sugar.
  • Add well-beaten eggs and vanilla.
  • Sift flour once before measuring, then sift the flour again with the salt and baking soda.
  • Add the flour mixture to the creamed mixture alternately with the buttermilk.
  • Stir in the raisins, nuts, and oats.
  • If you used butter, then chill the batter for about 30 minutes.
  • Drop the batter in tablespoon dollops on a well-greased cookie sheet (or lay down a sheet of parchment paper on the pan).
  • Bake for about 15 minutes in a moderately hot oven (Ottie specified 400 or 350 degrees, so I settled in the middle with 375 degrees).
  • Move immediately to racks for cooling.