My Grandma’s Oatmeal Cookies

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Recipe Information

Recipe Created By: lori


1 cup brown sugar
1/2 cup white sugar
1 cup shortening
2 eggs or substitute
1 tsp vanilla
1 tsp baking soda
1 cup flour (see below)
4 cups oatmeal
1 cup raisins
1 cup coconut
1 cup anything else (dates, chocolate chips, sunflower seeds etc)


Preheat oven to 350 °F (325 ° if using darker cookie sheet).

Cream sugars and shortening, then add eggs or replacer and vanilla. Mix flour and baking soda, and add to mixture. Mix well, then add oats. Once mixed, add fruits etc.

Drop by tsp onto greased cookie sheet. Cook for approximately 12 minutes – the top will only be slightly brown. Cool, then enjoy! They will be a crisper oatmeal cookie, and the crumbles make a great trail mix!



To avoid eggs, substitute Ener-G Egg replacer.

To avoid wheat, replace the cup of flour with an alternative blend.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.
Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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