Mom’s Oatmeal Cookies

Lila Steele Judd

Oatmeal cookies would have been a fall or winter treat, as no one in their right mind would build a fire in the cook stove and heat up the kitchen when the temperature was already hot.


When Mom made these oatmeal cookies she did not have a mixer or a modern electric or gas cook stove.  Mixing was done by hand in a bowl with a wooden spoon.  On the farm there were no cabinets other than a few shelves for dishes, so  the kitchen table served as the work space.

One may think four eggs would be too many, but eggs were one food we had in abundance, since Dad was raising chickens.  And the skim milk was not the same as the skim milk we know today.  Since our milk was not pasteurized, the cream would rise to the top and could be skimmed off and used to make butter, or better yet, to make ice cream or fudge!  No chocolate chips either, but we did have raisins.

The cookies were baked in the oven of the coal cook stove.  The only way to know if the oven was the right temperature was by feel.  Mom would open the oven door and quickly wave her hand to check the temperature.  She always baked one or two test cookies, which she broke in half to check the doneness.  If you were lucky you got to sample a test cookie.    There was no kitchen timer, so she had to watch the clock or go by how they smelled to know when to take them out of the oven.

Mom’s Oatmeal Cookies

1 cup shortening
2 cups sugar
4 eggs
1 teaspoon vanilla
2/3 cup skim milk
3 cups regular rolled oats
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
2 cups raisins

Wash raisins in hot water and drain. Cream shortening with sugar, then add eggs and vanilla. Combine rolled oats, flour, soda, baking powder and salt and cinnamon. Add to creamed mixture alternately with milk. Stir in raisins. Drop on greased cookie sheet and bake at 375 degrees for 10 to 12 minutes.

Yield: About 5 dozen cookies.



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