Mom Cooke’s Oatmeal Cookies

Mom Cooke’s Oatmeal Cookies

Oatmeal Cookie Recipe

Total Time: 1 hour

Yield: 3 dozen medium-size cookies

Oatmeal Cookie Recipe

These cookies are from my mom. She made them regularly when I was growing up. They were so good that every time she would open the metal cookie tin, our dog Buffy would come running - hoping to get a taste, or at least a crumb, of these delicious cookies.


  • 1 c. margarine (solid), room temperature
  • 1 c. brown sugar
  • 1 c. white sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1 3/4 c. white flour
  • 1 3/4 c. quick oats
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • Optional: 1 c. chocolate chips, chopped nuts, raisins, or dried cranberries


  1. With and electric mixer, cream together margarine, sugars, eggs, and vanilla in a large bowl until mixture is creamy and smooth.
  2. Stir together flour, oatmeal, baking soda, baking powder, and salt in a medium-size bowl.
  3. Then add to margarine mixture, mixing well with a spoon.
  4. Stir in chocolate chips, nuts, raisins or cranberries.
  5. Use a cookie or ice-cream scoop to form small cookie balls. Place onto a paper-lined baking sheet.
  6. Bake in 325-350º oven for 10-13 minutes or until the edges are brown and the centre is still chewy.
  7. Remove from oven and cool on wire rack.


For thicker cookies, use 2 cups flour and 2 cups oatmeal. You may need to add 1 tbsp of water if the mixture is too dry. You can also cut the sugar if you find it too sweet. And if the margarine is too salty, you can cut the amount of salt back to 1/2 tsp.

This recipe is pretty adaptable, and the cookies turn out different depending on if you use margarine or butter, and depending on the humidity level or the season. The trick is to keep trying and adapting til you get the recipe perfect to your taste.

Baking Equipment: 2 bowls for mixing – 1 large, 1 medium. Measuring cups and spoons. Electric mixer. Large mixing spoon. 2 large cookie sheets, lined with parchment paper. Wire cooling rack.

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