WE THINK THIS IS THE BEST OATMEAL COOKIE RECIPE. I THINK IT'S BECAUSE IT HAS MUCH MORE OATMEAL THAN FLOUR.

For a thicker cookie, use shortening. For a better flavor yet thin cookie use butter. Or use 1/2 of each for the best from both.

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3/4 cup Crisco shortening or butter or 1/2 each
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3 cups old-fashioned or quick oats; uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon baking powder

Beat together shortening, sugars, egg, and vanilla with an electric mixer until creamy. Add combined remaining dry ingredients, mix well. Chill dough for 1 hour. Preheat oven to 350°. Drop by rounded teaspoonfuls onto greased (or parchment lined) cookie sheet. Bake until set; 8-11 minutes. For variety add nuts, {{gwi:1497435}}, or coconut. (Dried cranberries & white chocolate chips)

Marilyn

Jannie, be sure to not over bake these cookies for the soft texture you want. Remove them when they are just set and begin to turn golden around the edges.

Always place cool dough on a cooled baking sheet lined with parchment paper. If you grease the sheet with butter they will be more likely to burn.

Marilyn

This one came from the Colorado Cache Cookbook and are the very favorite of the techs at my ISP:
these are really good but BE SURE to soak the raisins first. Browning the oats and pecans add great flavor too but you don't have to do that-better if you do though.
Oatmeal Raisin Cookies
3 eggs, well beaten
1 c raisins
1 tsp vanilla
1c butter
1c brown sugar
1c white sugar
2 1/2c flour
1 tsp salt
1 tsp cinnamon
2 tsp baking soda
2 c oatmeal
3/4 c chopped pecans
Toast nuts and oatmeal til lightly browned and cool. Combine eggs, vanilla, and raisins and let soak covered with saran wrap for one hour before mixing into dough.
Cream together butter and sugars; add flour, salt, cinnamon, and soda to sugar mixture and mix well.Blend in egg-raisin mixture, oatmeal, and chopped nuts. Dough will be stiff-roll into balls the size of a walnut, place on ungreased cookie sheet, and flatten with a fork. Bake at 350° for 10-12 minutes or til lightly browned.~
Yield: 6 dozen.

This is my husbands favourite and the only oatmeal cookie I like. Thin, soft and buttery. Been making this one for over 20 years. Recipe came from the food section of the Toronto Star Newspaper.

Home Cookin Chapter: Recipes From Thibeault's Table

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1 Cup butter
1 cup sugar
1/2 cup
packed brown sugar
1 egg
2 teaspoons vanilla
1 2/3 cup flour
3/4 Teaspoon baking soda
1/8 teaspoon
baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
dash nutmeg
1 1/2 cups rolled oats
. Preheat oven to 350 Cream butter and sugars together until light and
fluffy. Add egg and beat until smooth. Add vanilla Combined flour,
soda, baking powder, salt, cinnamon and nutmeg. Stir into butter
mixture. Add rolled oats. Roll into small balls (golf ball size) and
flatten with glass dipped in sugar. Bake 10 to 12 minutes or until
bottoms are golden. Cookie should not get brown. Cool on wire rack.

Source: Toronto Star

I can vouch for Roselin's. EXCELLENT. There was a thread about them somewhere.

These recipes were originally submitted by readers to COUNTRY Magazine; they are each quite different from the usual Oatmeal Cookie.

Mississippi Oatmeal Cookie

2 dozen large cookies
350º oven
Dough has a chill requirement
1 egg
1 3/4 cup granulated sugar
3/4 cup half butter/ half shortning
1/2 cup milk
1/4 teasp. ginger
1/4 teasp. allspice
1/4 teasp. cloves
2 1/2 cups flour
1 1/2 teasp. baking soda
1 1/2 teasp. salt
2 cups old-fashioned oatmeal
1 cup raisens

1 egg white - unbeaten for top
granulated sugar to sprinkle on top

* Cream egg, sugar, butter/shortninng, spices, and milk.
* Mix together flour, baking soda and salt;
add to creamed mixture;
mix well.
* Mix in oatmeal and raisens.
* Chill dough overnight - or at least for several hours until hard.
* Form into golf-ball-size balls.
Place balls on un-greased cookie sheet. (I use parchment on cookie sheet.)
Flatten with a floured fork.
Brush with egg white.
Sprinkle with sugar.
* Bake at 350º F for 15 minutes.
* Remove from oven when light brown;
carefully slide parchment with cookies onto a cooling rack;
Sprinkle with powered sugar;
Let rest until firm.

MotherÂs Old-fashioned Oatmeal Cookies
6 Dozen large
350º oven

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teasp. vanilla
1 1/4 cups flour
1 teasp. salt
1 teasp. baking soda
1 teasp. ground cinnemon
1/2 teasp. ground Cloves
1/2 teasp. ground Allspice

3 cups Old-fashioned Oatmeal
3/4 cup pecans

Powdered Sugar

* Cream butter, sugars, eggs and vanilla.
* Mix together flour, salt, baking soda, and spices. Add to creamed mixture
and mix well.
* Make into balls;
put on cookie sheet lined with parchment paper;
flatten with floured fork;
Bake at 350º F for 15 minutes.
* Remove from oven when light brown;
carefully slide parchment with cookies onto a cooling rack;
Sprinkle with powered sugar;
Let rest until firm.

Marilyn,
Made your Oatmeal Cookies yesterday, they are almost all gone! Thanks so much, they are (or should I say were lol) delicious. My grandchildren ate them up so quickly I knew I should have brought more over to them. Mom may not have thought so, but I did, being the Grandma and all. :)
Thanks again, the recipe is a keeper!
Ev

You are so welcome Evelyn! I wish I could remember where I got the original recipe so I could give credit but it's been too many years. It's an awesome recipe for sure. Funny, I just pulled the last two out of the freezer yesterday...time to start baking cookies!

Marilyn

I follow the recipe on the Regular Quaker oats container, using 1/4 c less flour. 1/2 the crisco & 1/2 soften butter for the other half. My FIL prefers these as Christmas presents or even my homemade apple pie.

My DH and son can finish a double batch off in 2 days.

Karen