Family Favorite Oatmeal Cookies
Fannie Merritt Farmer, a culinary pioneer and the head of the Boston Cooking School, is recognized as the creator of the first oatmeal cookie recipe in the United States. Her original recipe in 1896 featured milk and cream, but raisins quickly became a popular addition to this beloved treat. The recipe below brings together the warm flavors of brown sugar, cinnamon, and oats with the delightful chewiness of raisins. This is a classic oatmeal raisin cookie that is recognizable, comforting, and delicious, but the addition of buttermilk adds a surprising tang and keeps the cookie moist. The chopped walnuts provide an extra crunch. This recipe comes from Taste of Home, courtesy of a helpful reader. She says that her mother acquired the recipe in 1910, when she worked as a housekeeper. Her employer’s wife shared the recipe, and it now lives online for all of us to enjoy. You can find the recipe here.
- 2 cups packed brown sugar
- 1 cup shortening
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 cup buttermilk
- 2 cups old-fashioned oats
- 1 cup raisins
- 1 cup chopped walnuts
- In a large bowl, cream sugar and shortening until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt, baking powder, soda and cinnamon; add alternately to the creamed mixture with buttermilk. Fold in the oats, raisins and nuts.
- Drop dough by heaping tablespoonfuls onto greased baking sheets. Bake at 350° for 12 minutes or until lightly browned. Remove to wire racks.