These oatmeal cookies and molasses crinkles are the first treats I remember making as a child. Most often, these were made on Sundays, after church, when four little girls and one little boy were desperate for something fun to do.
What we all loved best was getting to mix the dough with our hands. I remember thinking I was reeeally sneaky for pulling my hands out while they were still covered in dough so that I could eat more as another sibling took a turn mixing. Looking back, I don’t think I was fooling anyone.
Plus, the dough was so good that just about all of us did the same thing.
I must admit, when I got the hankering for these the other day, it was EVERYTHING I could do not to eat the cookie dough (pregnancy + raw eggs = no bueno). Still, the smell of the cookies in the house and plenty of cookies when they came out of the oven just about made up for it.
This recipe comes from my dad’s dad. The only thing I’ve changed (other than halving the recipe) is that I use butter instead of shortening. I haven’t noticed any difference in texture or results, but I prefer butter to shortening. You can certainly use whichever you fancy.
I hope you enjoy these babies. They’re delicious. Oh, and if you’re not pregnant or scared of raw eggs…give the batter a little taste. You won’t regret it.
A few other notes on the recipe:
1. If you’re not big into raisins (I was definitely NOT as a child), you can make these oatmeal chocolate chip or oatmeal M&M cookies just as easily.
2. If you prefer your oatmeal cookies crisp, you can certainly leave them in a touch longer. I like to pull mine out when the edges are golden and the middles don’t look quite set. Letting them cool on the baking sheet for a minute or two before moving them to the cooling rack will allow the residual heat from the pan to finish cooking the middles all the way through while giving you a soft, chewy cookie.