Famous Oatmeal Cookies

This is the oatmeal cookie recipe you keep on a card in the drawer because it works every single time. Three cups of rolled oats give these cookies a hearty chew, while the brown sugar and vanilla create that warm, caramel-scented flavor that makes oatmeal cookies irresistible.

The base dough is intentionally bare bones: shortening, two sugars, egg, water, vanilla, oats, flour, salt, and baking soda. No spices, no add-ins, no complications. This clean slate is designed to take whatever mix-in you throw at it. One cup of raisins, chocolate chips, chopped nuts, coconut, or any combination. Your call.

The ¼ cup of water in the dough is easy to overlook but it matters. It creates steam during baking that puffs the cookies slightly and keeps the centers chewy while the edges crisp. Without it, you’d get a denser, flatter cookie.

Drop by rounded teaspoonfuls for five dozen smaller cookies that bake evenly in 12 to 15 minutes. Light golden brown means done. They firm up on the cooling rack.

Chef Tips

• Quick oats make a smoother cookie. Old-fashioned oats give more visible texture and chew. Both work.
• Don’t overbake. Pull them when they look barely golden. Carryover heat finishes the job on the rack.
• Store tightly covered to keep them chewy. Exposed oatmeal cookies go stale and crispy within a day.
• Room temperature shortening creams faster and smoother. Cold shortening leaves lumps.

Variations

• Oatmeal raisin: Add 1 cup raisins and 1 teaspoon cinnamon to the base dough.
• Oatmeal chocolate chip: Fold in 1 cup semisweet chocolate chips for the crowd favorite.
• Kitchen sink: Add ½ cup each of raisins, chocolate chips, and chopped walnuts for a loaded cookie.