Yummy note: It has been a crazy few weeks around our household with everything going on, but we still manage to find time to make some cookies. The kids and I tried out this oatmeal cookie recipe from an older Betty Crocker Cookbook I acquired a few years back. It is a pretty versatile recipe, as we swapped out the nuts for chocolate chips, and the kids aren't as fond of the raisins so we used more chocolate instead. Also we didn't have enough of the rolled oats, so we used a combination of mostly old-fashioned oats and some quick oats to make our version of these oatmeal drop cookies.
Oatmeal Drop Cookies
1/2 cup soft softening (we used Crisco)
1 1/4 cups sugar
6 tbsp molasses
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
2 cups rolled oats (used combination of old-fashioned and quick oats)
1 1/2 cups chocolate chips
Original Cookbook below with recipe pictured above
Preheat oven to 400 degrees. Mix together the soft shortening, sugar, eggs, and molasses until thoroughly mixed together. In a separate bowl, sift together the flour, salt, soda, and cinnamon. Add in the sifted ingredients to the above mixture. Last, add in your oats and chocolate chips until it is incorporated well. Then drop out cookie dough on to your lightly greased or prepared cooking sheet. Bake at 400 degrees for about 8-10 minutes until light brown.