Thursday, December 24, 2009

Carter’s Oatmeal Cookies

It just wouldn’t be Christmas without these cookies. My mother came up with this recipe forty-five years ago, and it is still my family’s favorite cookie. The original recipe included raisins, but when my children came along, they turned up their noses at anything with raisins in it, so I substituted dried cranberries.

Carter’s Oatmeal Cookies

1 Cup Crisco (don’t even think about a substitute)
1C brown sugar
1C white sugar
2 beaten eggs
1t. vanilla extract
1t. baking soda
3/4 t. salt
1/4 t. nutmeg
1 t. cinnamon
1 1/2 cup all purpose flour
2 1/2 cups quick cooking oatmeal (not instant)
2 cups goodies (I use 2/3 cup each of chocolate chips, pecans, and dried cranberries)


Cream sugars and shortenings, add eggs. Add vanilla and mix well. Add soda, salt, nutmeg and cinnamon. Mix, then add flour. Mix again, then add oatmeal. After more mixing add nuts, chips and fruits. Drop on cookie sheet and bake 12-15 minutes at 375 degrees. Forty five years ago, it made 60 cookies, but along with everything else, they have been supersized, so you might get 45-50 cookies.

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