My grandma made the most amazing pies. Seriously, her banana cream pies were heavenly. Though to be completely honest, everything my grandma made tasted amazing. Her sandwiches would taste like the best sandwiches you've ever had. Even her Fig Newtons tasted better. Everything tastes better at Grandma's house.
My grandma passed away just over 4 years ago. I still miss her and think of her often. The other day I was thinking about her (b/c she had Thyroid surgery too) and decided it would be fun to make her oatmeal cookies to send to my grandpa, uncle, and my mom just for fun.
Grandma's Oatmeal Cookies were the only cookies (besides pie crust cookies) she would make, and she made them a couple times a year. Luckily, my uncle hooked me up with her recipe a few years ago.
Every time I make these cookies, or even see them, I think of my grandma, and it is a happy thought. Are there any recipes you have that remind you of loved ones?
Grandma's Oatmeal Cookies are old school cookies. They have amazing flavor (the raisin water helps with that) and they stay moist and cake like for days. Plus, they freeze well too.
My grandma wasn't a fan of chocolate, like my husband (weird huh?) and so these raisin oatmeal cookies were just her treat. The maraschino cherry on top just screams grandma to me, but they also give it a good flavor and appearance as well.
Definitely make these cookies for a cake like aka old school oatmeal cookie. They are delicious!
Surprisingly, even my grandpa has said my Grandma Oatmeal Cookies are somehow better than Grandma's version. I'm not sure how that is possibly since I use her recipe, but... I'll take it!
Grandma's Oatmeal Cookies- Old School, Cake Like Cookies
Recipe: Alohamora slightly adapted from my Grandma
Active Time: 35 minutes
Inactive Time: 35 minutes
Servings: 2 1/2 dozen large cookies
1 1/2 c. seedless raisins
1/2 c. shortening, butter flavored
1 c. sugar
2 eggs, large
2 1/4 c. flour
1/2 tsp salt
1/2 c. milk
1 1/2 tsp baking soda
1/2 c. raisin water
1 tsp vanilla
2 1/2 c. oats, rolled or quick
1 (10 oz) jar maraschino cherries with cherries cut in half
1 c. chopped nuts (optional)
- Wash raisins and put them in a small pot. Wash them by covering the raisins with water, stirring them around, and then dumping the water out. Repeat this a couple of times. Washing raisins is a lot like rinsing/washing rice.
- Cover the raisins with enough water to make the water at least 1/2 inch above the raisins.
- Bring the raisins to a boil and simmer the raisins for 20 minutes.
- Remove raisins from heat and allow them to cool. Pour out the raisin water into a small cup or Pyrex measuring cup. You need 1/2 c. of raisin water. If you don't have enough raisin water add tap water to the raisin water to make your one half cup.
- Preheat oven to 385 degrees and line your cookie sheets with parchment paper or a silicone baking mat.
- In a large bowl or stand mixer cream the shortening and sugar together.
- Add the eggs one at time mixing between each addition.
- Add the cooled raisins to the batter and mix until just combined.
- Add the flour and salt and stir until everything is just combined.
- Add the milk and stir until it's just combined.
- Add the baking soda to the raisin water and stir until soda is dissolved.
- Add the raisin water/baking soda mixture to the dough and mix until just combined.
- Add vanilla to the dough and mix until just combined.
- Finally add the oats to the batter and mix it until it is just combined.
- If you are adding nuts to the cookies throw them in at this point and stir until just combined.
- When everything is combined using a large spoon drop spoonfuls onto the prepared cookie sheets.
- Add half of a maraschino cherry to the top center of each cookie.
- Bake at 385 degrees for 8-12 minutes until the cookie is no longer doughy and appears golden brown on the edges.
- Let cookies cool for 5-10 minutes before moving them to a cooling rack.
- Store cookies in an airtight container or freeze them until you are ready to enjoy the cookies.