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Oatmeal Cookie

Are ya ready for some MMMMMMMM GOOD Oatmeal Cookies, folks?
I’m always ready. It was one of Mom’s old standbys at home, if she didn't have cookie recipe ingredients for something else, she knew in that box with Ben Franklin on the front, she’d find oats.
Staples for cookie basics were always in the cupboard: sugar, flour, lard, salt, eggs, milk, vanilla, raisins and nuts, and what have you. Just add oats, and you had some larrupin’ (description of a food so tasty it makes your tongue slap your brains out) good cookies.
The thing I love about Oatmeal Cookies is you can throw in anything of your particular liking to the basic dough, and you have your very own style cookie with the flavors you favor! Wow! What could be better?
Ya can’t over stir or mix ‘em either. Just get your kids up on a tall stool (after they've washed those grimy little hands of theirs), and let ‘em stir to their heart’s content.

Below, I’m gonna introduce you to an old fashioned recipe for Oatmeal Cookies. Hope ya try it—I know you'll like it!
You can double this recipe too if ya want lots of these beauties! You can bet I do……YUM!

Now, don't forget to preheat the oven to 350 degrees F. BEFORE you start mixin’ up these great Oatmeal Cookies.
Get your cookie sheets out, an’ spray ’em lightly with PAM, or rub a little oil around on the cookie sheet with a paper towel if ya don’t buy that fancy stuff!
Then, get a large mixing bowl, an’ a smaller (medium sized) one outta the cupboard ‘cause ya gotta mix some stuff separately in this recipe.

Oatmeal Cookies Recipe Ingredients:

3 tablespoons butter—softened (No, I didn't say melted, so keep it outta the microwave. Don’t be so dern lazy!)
1/2 cup brown sugar—firmly packed (Hope ya know what that means).
1/4 cup honey—rinse the measuring cup out with hot water before you measure the honey into it, an’ it'll slide right outta that cup.
1 egg—Whip this puppy BY HAND with a fork in a small cereal bowl before ya dump it in.
1 tablespoon water—Never hot water
1/2 cup flour (pre-sifted) Quit whinin’. You can buy it from the store already sifted.
1/2 teaspoon salt
1/4 teaspoon baking soda (Not baking powder.) They’re two different things.
1 -1/2 cups rolled oats—Instant oats are the best kind.
1 cup of one, or two of the following: chopped dates, figs, raisins, currants, chocolate chips, or your favorite chopped nuts.
Hard to choose, I love ‘em all…

In the medium bowl, get out one a granny’s wooden spoons, (or a reasonable facsimile) and start stirrin’ together the flour, salt, baking soda, and oats. (Dry stuff)

In the large bowl, you can cheat an’ use the electric mixer to combine butter, brown sugar, honey, egg, and water. (Wet stuff) Now, isn't this easy?

This part takes a real scholar in the kitchen…….
Add dry ingredients to wet ingredients, and stir ‘em all together.

Last, but not least, comes the fun part…….

You can now choose what goodies you want in YOUR Oatmeal Personalized Cookies!!!
Add two, or even three of these choices I gave you in the last line of ingredients. (In the ingredients list above—Nope, I’m NOT going to repeat them here. You can look back yourself, and figure out what ya like.)

When you have the whole mess all mixed up, and are ready to make some great Oatmeal Cookies, use a heaping teaspoonful to drop each cookie on the greased sheet. (About two inches apart ’cause them babies spread really fast when they get hot in the oven.)

Place the cookie sheet fulla round dough droppings on the center rack of that PRE-HEATED oven (Whatta mean, “You forgot?”) Don’t put those cookies in a cold oven. Wait about ten minutes ‘til it gets heated to 350 degrees F.
See, you've gone an’ slowed down the whole process now. GRRRRRRR!
Pay attention!

Bake oatmeal cookies for 12 to 15 minutes. (Use a timer.) You've already proven you’re forgetful!

When the cookies look golden brown, after the desired time, pull them outta the oven, and let them sit about two minutes before using a pancake turner to lift each one off the cookie sheet, and on to a wire cooling rack.

In the meantime, you can be loading another batch of Oatmeal Cookies on a second greased cookie sheet ready to pop in the oven. (You only have ONE cookie sheet?) Lordy, this is gonna take all day!


This recipe only makes about 24 cookies. (See, that ain't enough) W’y, my hubby an’ I could eat 24 cookies in two days or less without the grand kids around.
Take my advice—Double all cookie recipes.

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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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