This recipe is an old one. Really old, like circa 1967! I entered this recipe in a contest as a youngster when I was about nine and really learning my way around the kitchen. I won! I was dumbfounded when I heard my name called out over the loudspeaker, and I didn’t know what to do. My sister Debbie nudged me, “Go get your prize!”. And with that a $2 bill and blue ribbon, I have made this recipe ever since!
It’s a soft cookie, if not overbaked, and not a chewy cookie so much but instead made for dunking in your coffee–like daddy always did, or dunking in your cup of milk like we kids did on the farm. The complete story is found in my book My Farmhouse Journal: Memories and Recipes on page 17.
Sherry’s Famous Oatmeal Cookies
3/4 cup Crisco Vegetable shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup of water
1 teaspoon vanilla
3 cups uncooked Quaker Old Fashioned Oats
1 cup All-Purpose Flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup nuts
1/2 cup raisins
- Preheat oven to 350 degrees. Being to beat together shortening, brown sugar, and granulated sugar.
- When thoroughly mixed, add egg, water, and vanilla until creamy.
- Add combined remaining dry ingredients and mix well!
- Drop by rounded teaspoon onto a greased cookie sheet. Bake for 12-15 minutes, let cool then serve!
- Makes about 5 dozen cookies!