Kat’s Mom’s Family Oatmeal Cookies

There are certain aromas that instantly transport me back to cherished moments. The scent of freshly baked cookies, particularly oatmeal cookies, is one of them. It conjures images of sun-drenched kitchens, the comforting hum of family life, and the simple joy of sharing something made with love. While many cookie recipes grace my repertoire, there’s a special place in my heart for those passed down through generations. Kat’s Mom’s Family Oatmeal Cookies are precisely that – a treasure trove of memories baked into every golden bite, a testament to the enduring power of home-baked goodness.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 12-15 minutes per batch
• Total Time: 45 minutes (plus dough chilling time)
• Servings: Varies based on add-ins and drop size
• Yield: Approximately 6 batches (each batch yielding 8-12 cookies)
• Dietary Type: Adaptable (see variations)

Ingredients

The beauty of this recipe lies in its simplicity and the generous yield it provides, making it perfect for gatherings or simply ensuring you have enough of these delightful treats to go around.

• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 2 cups granulated white sugar
• 2 cups packed light brown sugar
• 2 cups shortening, softened
• 4 cups uncooked oatmeal (you can use quick-cooking for a smoother cookie or regular rolled oats for a chewier texture)
• 5 large eggs
• 5 teaspoons vanilla extract

Equipment Needed

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Electric mixer (handheld or stand mixer) is helpful, but not essential
• Sifter or fine-mesh sieve
• Cookie sheets
• Wire cooling racks
• Spatula or spoon for dropping dough
• Airtight containers for storage

Instructions

The genius of Kat’s Mom’s recipe lies in its make-ahead potential. The dry ingredients can be combined and stored, allowing you to whip up a batch of fresh cookies whenever the craving strikes.

1. In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and granulated white sugar. Whisk until thoroughly combined.
2. Add the packed light brown sugar and the softened shortening to the dry ingredients. Using an electric mixer on low speed, or a sturdy spoon, blend these ingredients until the mixture resembles coarse crumbs.
3. Stir in the uncooked oatmeal. Ensure it’s evenly distributed throughout the crumbly mixture.
4. At this point, the cookie mix is ready to be stored. Transfer it to a clean, covered container and keep it in the refrigerator for up to two weeks. This is where the magic of advance preparation truly shines!
5. When you are ready to bake, take out 2 cups of the prepared cookie mix from the refrigerator.
6. To this 2-cup portion of mix, stir in 1 large egg and 1 teaspoon of vanilla extract. Mix until just combined. The dough will be slightly sticky.
7. If you desire, this is the moment to stir in your chosen optional add-ins. This is where creativity truly takes flight – chocolate chips, butterscotch chips, M&Ms, raisins, chopped nuts, or even crushed corn flakes can elevate your cookies.
8. Drop the mix onto a lightly greased cookie sheet. For each cookie, use approximately 2 tablespoons of dough or a level ice cream scoop-full. This size generally yields 8-12 cookies per batch, depending on your drop-size and how generous you are with the add-ins.
9. Bake in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for 12 to 15 minutes. The cookies are ready when they are lightly browned around the edges and the centers are set.
10. Once baked, let the cookies cool on the cookie sheet for a minute or two before carefully transferring them to a wire cooling rack to cool completely.

Expert Tips & Tricks

• Shortening vs. Butter: While this recipe calls for shortening, which contributes to a softer, chewier cookie, you can experiment with substituting half the shortening with softened unsalted butter for a richer flavor. If you opt for all butter, be aware that the texture might become slightly crisper.
• Oatmeal Choice: For a smoother, more tender cookie where the oats are less prominent, use quick-cooking oatmeal. If you prefer a heartier, chewier cookie with distinct oat texture, regular rolled oats are the way to go.
• Dough Consistency: If the dough seems too dry after adding the egg and vanilla, you can add a tiny splash of milk (about 1/2 teaspoon at a time) until it reaches a manageable consistency. Conversely, if it seems too wet, a small sprinkle of flour can help.
• Even Baking: To ensure your cookies bake evenly, rotate your cookie sheets halfway through the baking time. If you bake on the same cookie sheet batch after batch, consider letting the sheet cool slightly between batches to prevent the dough from spreading too quickly.
• The “Mix” Advantage: Don’t underestimate the power of storing the dry mix. It’s a game-changer for busy weeknights or spontaneous cookie cravings. Ensure the container is truly airtight to keep the flour and leavening agents fresh.

Serving & Storage Suggestions

These oatmeal cookies are wonderfully versatile. They are fantastic on their own, with a glass of cold milk, or even crumbled over ice cream.

• Serving: Serve them warm from the oven for ultimate gooeyness, or at room temperature for a more classic cookie experience. They make a delightful addition to breakfast, a mid-afternoon snack, or a thoughtful homemade gift.
• Storage: Store completely cooled cookies in an airtight container at room temperature for up to 5 days. If you find they are getting a little stale, you can briefly warm them in a low oven (around 250°F / 120°C) for a few minutes to revive their freshness. For longer storage, you can freeze the baked cookies in a freezer-safe bag or container for up to 3 months.

Nutritional Information

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and add-ins used.)

Nutrient	Amount per Serving	% Daily Value
Calories	183 kcal	9%
Total Fat	8.5 g	13%
Saturated Fat	2.1 g	10%
Cholesterol	19.6 mg	6%
Sodium	149.5 mg	6%
Total Carbohydrate	24.8 g	8%
Dietary Fiber	0.8 g	3%
Sugars	15.4 g	61%
Protein	2.3 g	4%

Variations & Substitutions

The beauty of this cookie base is its inherent adaptability. Feel free to let your imagination guide you with these ideas:

• Chocolate Lover’s Dream: Add 1 cup of chocolate chips (semi-sweet, milk, or dark) and 1/2 cup of chopped walnuts or pecans.
• Fruity & Nutty: Incorporate 1 cup of raisins and 1/2 cup of chopped almonds or pecans.
• Tropical Twist: Swap out some of the oats for shredded coconut and add dried pineapple chunks.
• Spiced Delight: Add 1 teaspoon of ground cinnamon and a pinch of nutmeg to the dry mix for a warmer flavor profile.
• Gluten-Free Option: While not tested in the original recipe, you could attempt a gluten-free version by using a good quality gluten-free all-purpose flour blend in place of the wheat flour. You might need to adjust the liquid or fat content slightly.

FAQs (Frequently Asked Questions)

Q: Can I use butter instead of shortening in this recipe?
A: Yes, you can substitute half of the shortening with softened unsalted butter for a richer flavor, but the cookies might be slightly crisper.

Q: How long can I store the dry cookie mix in the refrigerator?
A: The dry cookie mix can be stored in an airtight container in the refrigerator for up to two weeks.

Q: My cookies are spreading too much. What can I do?
A: Ensure your oven is accurately preheated to 350°F. Chilling the dough for an additional 15-30 minutes after mixing in the egg and vanilla can also help prevent excessive spreading.

Q: Can I freeze the cookie dough before baking?
A: Yes, you can drop portions of the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: What kind of oatmeal is best for these cookies?
A: You can use either quick-cooking oatmeal for a smoother texture or regular rolled oats for a chewier cookie.

Final Thoughts

Kat’s Mom’s Family Oatmeal Cookies are more than just a recipe; they are a warm embrace from the past. They embody the spirit of home baking – simple, comforting, and always made with love. Whether you’re a seasoned baker or just starting your culinary journey, I wholeheartedly encourage you to try these. Whip up a batch, fill your home with that irresistible aroma, and share these delicious cookies with your loved ones. They’re perfect with a steaming mug of coffee or a cold glass of milk, and I’m certain they’ll create some cherished memories for you, too.