Crisp Oatmeal Cookies for a Rainy Day


Gray skies.  Some rain.  On days like this, I love staying inside because  I am motivated to cook and bake for hours and hours.  I have not baked cookies in a long time, so I decided to get back to basics and leave my KitchenAid mixer on the shelf.  I decided to use some muscle, plus my mom’s old mixing bowl and measuring spoons from the 60s.  There are times when you freely walk down Memory Lane, and I have a lot of memories–cooking with my mom.  

I am a huge fan of COSTCO, but I made a mistake of buying one of their big boxes of Quaker Oatmeal. This box contains two bags of oatmeal, which equals 110+ servings.  I was on some health food kick when I bought it.  Truth?  I would rather have chicken wings for breakfast.  Mister Jack doesn’t have enough time for oatmeal since he is always rushing off to work–long before dawn.

What was I thinking?  There are only two of us.  We are not the Walton family.

So I decided to make oatmeal cookies and put a very small dent in that box of oatmeal.  I am one recipe-collecting fool, so I certainly don’t have a shortage recipes.


If I am not making copies of recipes on my tired printer, I’m looking through newspapers and magazines.  I watch a lot of cooking shows on TV, and I admit that I channel surf for those.  My Nook is filled with food magazines, but I have less that a dozen cookbooks.  When out and about, I will ask for recipes.  What I want is constant inspiration.  And for me, it’s always about the chase.

Here’s an old recipe from my files.  I don’t know its source, but I figured it must be good because someone took the time to put it on an index card and file it in an old recipe book.  Of course, I made some changes to make it mine.

Crisp Oatmeal Cookies


1/2 cup shortening

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 tablespoon water

1 tablespoon vanilla

3/4 cup sugar

1/2 teaspoon baking soda

1 teaspoon salt

1 1/2 cup Quaker Oats (or whatever brand you have)

1/2 cup nuts (your choice), chopped or ground fine


1.  Preheat oven to 350 degrees.  Grease one or more cookie sheets. 

2.  In a mixing bowl, cream shortening and sugar. 


3.  Add egg and water.  Mix well.

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4.  Add vanilla, flour, soda, and salt.

5.  Add oats and nuts.  Mix well.


6.  Drop six individual heaping tablespoons of mixture onto a greased cookie sheet.


7.  Bake at 350 degrees for 15-20 minutes.


8.  The oatmeal cookies will be slightly soft.  Carefully remove them from the cookie sheet with a spatula, then place on a rack to cool.


9.  Serve.  Or freeze for up to six months.  Makes about 3 dozen cookies.   



  1. sophiebowns · March 5, 2014

    How lovely! 🙂

    • Arlene Poma · March 5, 2014

      Thank you, Sophie! As long as California gets rain, I will celebrate. We need all the rain and snow that we can get because the drought is far from over.

  2. marlenebertrand · March 5, 2014

    These cookies are beautiful. My favorite type of cookies is oatmeal. I use to eat them a lot. But, not the soft kind – the crisp kind, like your recipe. It’s been years since I’ve tasted oatmeal in any form. Oh, I know what you mean about the Costco size box of Quaker Oatmeal. It’s just my husband and me now that we’re retired empty nesters. A box of Oatmeal would last quite a few years.

    • Arlene Poma · March 5, 2014

      Marlene, thank you! My post-kidney transplant diet requires more phosphorus, and oatmeal is one of the grains on the list. Of course, I had good intentions when it came to oatmeal, but YECHHH! I don’t like oatmeal for breakfast unless it’s smothered in brown sugar and cinnamon. Or maybe with a lot of fruit to kill its blandness. I love crisp cookies, so in order to finish this huge box of oatmeal, I will need to bake all kinds of crisp oatmeal cookies. Hey, no problema! I have quite a collection of recipes, and my collection continues to grow and grow. Maybe I can test every oatmeal cookie recipe that I find. And gain 400 pounds while I’m at it!

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