Tag Archive: Oatmeal Cookies


My Aunt Harriet used to bake the most amazing cookies.  These are my favorite because there are no unusual ingredients, so any time the mood strikes, you can make them!

2 C. flour (I used a blend of regular flour and coconut flour)
2 C. quick cooking oats (I used old fashioned)
1 tsp. baking soda
1 C. shortening
1 tsp. salt
1/2 C. brown sugar
1 ½ tsp. Cinnamon
1/2 C. granulated sugar
2 Eggs 
1/3 C. milk (I used almond milk)
1 tsp. vanilla
Raisins to taste

Sift together flour, baking soda, salt and cinnamon. Add oats, shortening, sugars, eggs, milk and vanilla.
Beat until blended.

You can drop the dough by tablespoonfuls on a parchment lined cookie sheet.  I made these a little bigger and formed them into patties.
375° oven 10-12 minutes until golden.


2 C. flour (I used gluten free)
1 tsp. baking soda
1 tsp. salt
1 ½ tsp. Cinnamon

1/2 C. brown sugar

1/2 C. agave syrup

1 C. coconut oil

2 C. quick cooking oats
2 Eggs

1/3 C. vanilla soy milk

1/4 C. raisins
1 tsp. vanilla

Sift together flour, baking soda, salt and cinnamon. Add oats, coconut oil, sugar, agave syrup, eggs, milk and vanilla.
Beat until blended.
Drop by tablespoonfuls on parchment lined cookie sheet.

375° oven 10-12 minutes until golden.

carmel cookie carmel cookie open

Molly the Baker found this recipe on Bakeaholic Mama’s website.  YUMMY!
1/2 cup  butter
1/2 cup sugar
1/2 cup packed dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup all-purpose flour
3/4 cups old fashioned oats
1/4 teaspoon salt
1/2 teaspoon baking powder
12 caramels ( I use kraft)
12 tsp peanut butter


Preheat oven to 350.

In a small sauce pan melt butter on medium/low heat until it has become a golded brown color and spells kind of nutty or toffee like. Remove from heat.

In a medium bowl mix both sugars, egg and vanilla together. After that is combinded mix in your browned butter.

Mix in your, oats, flour, salt and baking powder. Once your dough has come together refriderate for 20 minutes.

Once the dough has chilled a bit, remove from refrigerator and roll into 12 equal sized balls. Place each cookie dough ball on a parchment paper lined cookie sheet about 2 inches a part.

Push a carmel sqaure into the center of each cookie dough ball. You can form the sides of the cookies a bit if you want to cover the caramel more.

Dollop a tsp of peanut butter on the top of each caramel.

Bake for 12-14 minutes or until the cookies are golden.


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