Granny’s Oatmeal Cookies
I got a text today from my daughter-in-law asking if I had the recipe for the oatmeal coconut cookies that Granny (my Mom) always had on hand. My son was remembering Granny’s oatmeal cookies, and she thought she would make some for him. Yes, I know how lucky I am to have such a thoughtful and loving daughter-in-law. (I guess my son is the lucky one.) In any case, this kind of recipe is the whole idea behind me having this web site: to store and share our old traditional family recipes. So I knew I had to get this recipe on here right away.
What’s different about my Mom’s cookies is that she used cooking oil instead of butter or shortening for the fat. She was always looking for something a little healthier, or tastier, or different. I love to remember her baking, because that’s where I got my love of baking. We would talk about baking all the time, and we shared recipes all the time. So, when I am in my kitchen baking, I feel happy, because it feels like my Mom is right there with me. And there is something so gratifying about seeing others enjoy what I’ve made. And yes, I love eating it just as much as anyone else – maybe even more.
One day I sat at the table and scribbled the recipe down while she recited it from memory. I told you she had them in her freezer all the time! The only change I make is to add some cinnamon, because oatmeal and cinnamon are just meant to go together. I’ve been meaning to write it out in an easier-to-read format, so now’s my chance. I hope your kids and grandkids enjoy them as much as we do.
These are the cookies that my Mom always had at her house, tucked into the freezer for easy access whenever unexpected guests arrived. My kids associate these cookies with Granny more than any other cookie. They are pretty basic, easy to make, easy to customize, and just plain good.
- 1 cup brown sugar, packed
- 2/3 cup light cooking oil, like canola or corn oil
- 1 egg
- 1 tsp vanilla
- 1 cup flour
- 1 1/4 cups rolled oats
- 1/2 cup sweetened flaked coconut
- 1/2 tsp cinnamon (optional)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup raisins (optional)
- Preheat oven to 350 degrees F.
- Mix together the sugar, oil, egg and vanilla. Beat well.
- Using the one-bowl method, pile the flour, rolled oats, coconut, baking powder, baking soda, salt and cinnamon on top of the sugar-oil mixture. Give the dry ingredients a little stir, then stir them all into the wet ingredients.
- Stir in raisins if using. The mixture will be thick.
- Place small spoonfuls of dough about 1 inch apart on well-greased baking sheet, or on parchment lined baking sheet. Press down slightly with a fork or with bottom of glass dipped in sugar and cinnamon.
- Bake for 8 - 10 minutes at 350 degrees F.
- Makes about 3 dozen.
Mom's recipe didn't have cinnamon in it, but I always add it because I like it better with cinnamon. She often tried different additions to the cookie: 1/2 cup raisins, craisins, chopped pecans or walnuts, or even chocolate chips all go well in this cookie. But they are equally good just the way they are. You decide which version you like best.