Not everyone can recall the very first cookie that they ever ate, but I can say with 100% certainty that the very first cookie I ever ate was my Mom’s Oatmeal cookie. If she calls me and tells me that isn’t true, I do not care, I will not change this post. I have eaten more of these oatmeal cookies than any other cookie. I have also consumed exponentially more of this cookie dough than any other, with a close second being her hamentashen dough. If a family had a cookie like families have crests, this would probably be ours. These cookies are stop number two on my nostalgic journey.
Before anyone gets concerned, these don’t contain what my husband refers to as “secret raisins”. I don’t think that needs a definition, but I feel the need to define in anyways. You know when raisins end up in cookies, muffins, breads, anything, that honestly doesn’t make sense? That’s a secret raisin. Cinnamon raisin bread on the other hand, not a secret raisin because they are clearly supposed to be there, and cinnamon swirl bread exists for all the raisin haters out there. I digress, these are straight up oatmeal cookies, with no mix-ins. Mix-ins can be added in based on your preferences (chocolate chips, pecans, etc) but I like these the old fashion way.
For some reason when I think of these cookies not only do I think of my family, but all of our close family friends who I have eaten countless of these with. I feel like y’all know who you are, so here is your shout out. Not to get sappy on all of you, but these cookies not only make me think of the past, but the future. These cookies have brought so much love, friendship, and just wonderful times and I am really excited to share something that has so much meaning to me. I know that it might seem silly or even odd to give cookies so much credit and weight, but these are some seriously special ones.
As a side note, I am trying out something new today. I am going to start freezing my cookie dough for future uses. I read a great article from Sally’s Baking Addiction and I figured these might be a good cookie to start with because every now and then having an instant (you know, preheating the oven+15 minutes) taste of home is always nice.
- 3/4 cup vegetable shortening
- 1 cup packed brown sugar
- 1/2 granulated sugar
- 1 egg
- 1/4 cup water
- 1 teaspoon vanilla
- 3 cups oats
- 1 cup all purpose flour
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- Preheat oven to 350 º F.
- Cream shortening with both sugars until fluffy. Beat in egg, vanilla, and water and mix until combined.
- In a separate bowl, combine oats, flour, salt, and baking soda.
- Add dry mixture into wet and mix until fully incorporated.
- Scoop rounded tablespoons and bake for 12-15 minutes, or until lightly browned around the edges.