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Katrina’s Mom’s Crisp Oatmeal Cookies

by on February 17, 2009 · 10 comments

Today’s first recipe is an oatmeal cookie sent to me by Katrina. It’s another shortening based cookie, and Katrina gave it to me on request saying it was a recipe passed down to her mother by her grandmother who like a lot of people back then, baked with shortening.

Overall, these are great cookies and very crispy. I kind of miss the butter flavor in this recipe, but the cookies were still very good. They were sweeter than the previous shortening based cookies and had kind of a crispy teeth-stick texture. I wouldn’t put chocolate chips in these, but they are great with pecans and I think butterscotch chips might be a good addition as well.

By the way, Katrina’s having a give-away on her blog so check it out.

oatmeal cookies


Katrina's Mom's Crisp Oatmeal Cookies
Prep time
Cook time
Total time
Katrina’s Mom's Good Oatmeal Cookies
Recipe type: Dessert
Cuisine: American
Serves: 28
  • 3/4 cup shortening (I used Spectrum non-hydrogenated)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1/4 cup water
  • 1 t. vanilla
  • 1 cup all purpose flour (4.5 oz)
  • 1 t. salt
  • 1 teaspoon cinnamon
  • 1/2 t. baking soda
  • 3 cups old fashioned oats
  1. Beat first 6 ingredients (shortening through vanilla) together in a mixing bowl. Combine flour, salt, cinnamon and soda and sift (I didn't sift). Stir dry ingredients into creamed mixture. Stir in oats. Grease cookie sheets, although parchment probably takes care of that. Drop by rounded teaspoonfuls spacing 2 inches apart and bake at 350 F for 12-15 min.
Yield is approximate.

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Published on February 17, 2009

{ 10 comments… read them below or add one }

Katrina February 17, 2009 at 10:58 am

Awesome, thanks, Anna! Come on over to the blog and check out the yummy TWD Devil’s Food Cake, ya’ll!

CB February 17, 2009 at 11:00 am

Hi Anna,

Just wondering if you saw Martha Stewart a week or so ago when she visited Momofuku Milk Bar…there were some cookies that I bet you could master….marshmallow chocoalte chip and what they call a compost cookie…it had pretzels, potato chips, butterscotch and chocolate chips!!! I would love to create them but would have no idea the portions of these add ins. They also mentioned using powdered nonfat milk in thier cookies…ever heard of such a thing?

Anna February 17, 2009 at 11:08 am

CB, I didn’t see the Martha Stewart show, but I saw the cookie on Serious Eats. It sounds good. I’ll bet it would be even better made at home. I couldn’t really clone it because I’ve never tasted it and don’t have enough descriptions from people as to what the flavors and textures are, but I could probably create a new compost cookie. Yum.

I’m making a red wine chocolate bundt cake today.

AppleTree February 17, 2009 at 11:15 am

Amazing timing. I was just telling my husband how my mom used to make a very similar cookie and how much I loved them.

This is added to this weekend’s agenda.

Thank you.

Elyse February 17, 2009 at 11:30 am

These look delicious! What a great collaboration between two wonderful food bloggers!

Louise February 17, 2009 at 12:24 pm

There seems to be mixed reviews on Compost cookies — from Chowhound “Compost was disgustingly textured, with too much happening in a bad way, and far too sweet. It was both undercooked and overcooked all at the same time. Whatever size, I didn’t want more then a bite.”

CindyD February 17, 2009 at 8:46 pm

These are my husband’s absolutely favorite cookies – with the addition of lots of raisins! I’ve been making half a recipe (using two tablespoons of egg) since he can’t stay out of them.

gjylistenet February 17, 2009 at 10:33 pm

Oatmeali cooken fer tzi.

Andrea June 11, 2010 at 2:20 pm

Would it be the same to use butter instead of shortening?

Anna June 11, 2010 at 4:56 pm

Hi Andrea,

Shortening usually helps prevent spreading and gives the cookies a crisper texture. Butter would change the texture, but the cookies might still be good.

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