This is the one my Dad always loved (and I do too). I think this recipe stands out because it has more oats than flour unlike many recipes:

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3/4 cup Crisco shortening or butter or 1/2 each (Using all butter will make a better tasting cookie that will be thin and chewy or crisp around the edges if you bake them a little longer. Crisco will make a cookie as pictured, very good too.)
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 teaspoon vanilla
3 cups old-fashioned or quick oats; uncooked
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1/2 teaspoon baking powder

Beat together shortening, sugars, egg, and vanilla with an electric mixer until creamy. Add combined remaining dry ingredients, mix well. Chill dough for 1 hour. Preheat oven to 350°. Drop by rounded teaspoonfuls onto greased (or parchment lined) cookie sheet. Bake until set; 8-11 minutes. For variety add nuts, raisins, or coconut, dried cranberries & white chocolate chips
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Marilyn

I just made Cindy5NY's oatmeal cookie recipe this morning. They're excellent, I used dried cranberries instead of raisins.

Oatmeal Raisin Cookies

1 cup (2 sticks) unsalted butter
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla extract
2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1 T warm water
2 cups oatmeal
1 cup raisins

Beat together butter and sugars. Add eggs and vanilla; beat until blended. Stir in dry ingredients, then water, oatmeal and raisins.
Drop by generous tablespoonfuls onto greased cookie sheets.
Bake at 375 for 7-8 minutes, just until brown around edges.
Let cool for 2-3 minutes, remove to wire racks or paper towels.
Makes 5 1/2 dozen

These are both quite different and VERY good:

Mississippi Oatmeal Cookie (GraceÂs File)
2 dozen large cookies
350º oven
Dough has a chill requirement
1 egg
1 3/4 cup granulated sugar
3/4 cup half butter/ half shortning
1/2 cup milk
1/4 teasp. ginger
1/4 teasp. allspice
1/4 teasp. cloves
2 1/2 cups flour
1 1/2 teasp. baking soda
1 1/2 teasp. salt
2 cups old-fashioned oatmeal
1 cup raisens

1 egg white - unbeaten for top
granulated sugar to sprinkle on top

* Cream egg, sugar, butter/shortninng, spices, and milk.
* Mix together flour, baking soda and salt;
add to creamed mixture;
mix well.
* Mix in oatmeal and raisens.
* Chill dough overnight - or at least for several hours until hard.
* Form into golf-ball-size balls.
Place balls on un-greased cookie sheet. (I use parchment on cookie sheet.)
Flatten with a floured fork.
Brush with egg white.
Sprinkle with sugar.
* Bake at 350º F for 15 minutes.
* Remove from oven when light brown;
carefully slide parchment with cookies onto a cooling rack;
Sprinkle with powered sugar;
Let rest until firm.

MotherÂs Old-fashioned Oatmeal Cookies (GraceÂs File)
6 Dozen large (Country)
350º oven

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 teasp. vanilla
1 1/4 cups flour
1 teasp. salt
1 teasp. baking soda
1 teasp. ground cinnemon
1/2 teasp. ground Cloves
1/2 teasp. ground Allspice

3 cups Old-fashioned Oatmeal
3/4 cup pecans

Powdered Sugar

* Cream butter, sugars, eggs and vanilla.
* Mix together flour, salt, baking soda, and spices. Add to creamed mixture
and mix well.
* Make into balls;
put on cookie sheet lined with parchment paper;
flatten with floured fork;
Bake at 350º F for 15 minutes.
* Remove from oven when light brown;
carefully slide parchment with cookies onto a cooling rack;
Sprinkle with powered sugar;
Let rest until firm.

Oh, these all sound good -- thank you for taking time to post them!! I think I'll try two recipes today and the other two next weekend. My dad is nearly 81, so when he wants something special, I try to accommodate -- I figure he deserves it.

Thanks again,
Janet

This recipe is a cake type cookie. You could put a cream cheese frosting on top if you'd like.

Oatmeal Raisin Cookies

2 sticks butter, softened
1 1/2 cups raisins
1 cup water
1 cup firmly packed brown sugar
2 eggs
1 tsp vanilla
1 tsp salt
2 tsp cinnamon
3/4 tsp baking soda
1 3/4 cup flour
1 1/2 cup oatmeal (not instant)
2 cups chopped nuts

Set out butter to soften. Boil raisins in water about 5 minutes...drain raisins...SAVE LIQUID!!! You will need 1/3 cup of the raisin juice!

Beat butter, sugar, eggs, and vanilla until light and fluffy. Beat in raisin liquid/juice.

Preheat oven to 375º. Add salt, cinnamon, baking soda. Then mix in flour, 1/4-1/2 cup at a time. Stir in oats, nuts, and raisins.

Drop dough by heaping tsp about 2 inches apart on double cookie sheets. (helps prevent burning)

Bake approx 15 min. Check at 10...

Makes approx 4-5 dozen.

This is our favourite Oatmeal Cookie.

Home Cookin Chapter: Recipes From Thibeault's Table

Preheat oven to 350 Cream butter and sugars together until light and
fluffy. Add egg and beat until smooth. Add vanilla Combined flour,
soda, baking powder, salt, cinnamon and nutmeg. Stir into butter
mixture. Add rolled oats. Roll into small balls (golf ball size) and
flatten with glass dipped in sugar. Bake 10 to 12 minutes or until
bottoms are golden. Cookie should not get brown. Cool on wire rack.

Source: Toronto Star

Lucy was our dog who loved to eat these cookies as much as our kids do.

Lucky Lucy Oatmeal Cookies
Makes about 2 to 2 1/2 dozen

3/4 cup butter flavored shortening
1 1/4 cup firmly packed light brown sugar
1 extra large or jumbo egg
1/3 cup whole milk
1 1/2 teaspoon pure vanilla
3 cup old fashioned oats (quick oats okay, but will change the texture to chewier)
1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts

Heat the oven to 375 degrees. Lightly grease baking sheet. In a large bowl, combine shortening, light brown sugar, egg, milk and vanilla and beat with an electric mixer at medium speed until very well blended. Mix together the oats, flour, baking soda, salt and cinnamon and then put into the large bowl and cream everything together on low speed until it's just blended. Stir in raisins and nuts at the end. Drop rounded tablespoonfuls of dough about 2" apart onto baking sheet. Bake at 375 degrees for about 10-12 minutes, or until lightly browned. It is best to let them cook for about 2-3 mintues on the baking sheet before removing them, or they can break apart real easy. Then, remove to foil on countertop for soft chewy cookies, or to a cooling rack for crispier outside cookies. (Add dried cherries and slivered almonds for an awesome flavor change. Also, if you like ginger, you can add some crystalized ginger for a really great cookie flavor too.)

The kids I make cookies for really like this one the best:
Toasted Oatmeal Cookies
3/4 c butter
2 c quick cooking oatmeal, uncooked
1 c firmly packed brown sugar
1 large egg
1 tsp vanilla
1/2 c flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 c chopped pecans
Melt butter in a skillet and cook over med. heat until lightly browned. Add oats and cook for five minutes or until oats are golden. Cool
Combine sugar, egg, and vanilla. Combine flour, and next 4 ingredients. Stir all ingredients together. Mix well.
Drop dough by rounded tsps 3" apart on ungreased cookie sheet. Flatten with a glass a little. Bake at 350° for 12 minutes or til golden. Cool for 5 minutes before removing to racks to cool.
Yield 3 1/2 dozen.
RL`

Here's my favorite Oatmeal Cookie

Cream together
1-1/2 cup white sugar
1/2 cup brown sugar
1 cup butter flavored Crisco
3 eggs
1 teas. vanilla
Sift together
2-1/2 cups all purpose flour
2 teas. baking soda
1 teas. salt
1 teas. cinnamon
Add to creamed mixture.
Lastly add
2 cups quick cooking oats
1/2 chopped nuts [I used 1 cup]
1 cup raisins [I used half raisins
and half cup cut up sugared dated.
[next time I'm using less sugar
and all cut up dates.]

Bake 10-12 minutes at 350 degrees.
Makes 48 large cookies.

Thanks for the additional recipes!! Looks like I'll be baking more -- my mom called last night to say that the 5-6 dozen cookies I took over on Sunday were almost gone...apparently, my dad like them. Good thing he doesn't have weight or blood sugar issues!!

Janet

RL, your recipe sounds terrific. Do they come out pretty crisp? Ken loves oatmeal cookies and he likes them as crisp as can be.

Yes, Woodie, they do-this is the recipe that Marlen made for the police in FL that gave me the free pass to speeding thru the state! My ISP kids here really like them too. My husband and I were married for 15 years before he mentioned that he liked oatmeal cookies so I had to find a recipe he would like.

I don't know the speeding story, but its funny that your hubs waited 15 years before he mentioned that he liked oatmeal cookies, LOL. What else has he been hiding?

He's not big on artichokes and won't eat anchovies. For olives he only wants green ones. Won't tell you what he thinks of Kalamatas!! LOL (they look like the water bugs that we have here!!)

Well, a little late but here is an outstanding oatmeal cookie recipe. In fact, my son says I should quit my design job and sell these on the street if I really want to be a success. And when dh took some to work with him one of his colleagues who tried them immediately proposed marriage to me. When dh pointed out that I was already married to HIM, his colleague said, "Yeah, but you gotta die sometime!"

Oatmeal Cookies
1/2 cup vegetable shortening
1/2 cup butter (don't use all butter or the cookies will be too soft and spread all over)
1 cup packed brown sugar
1 cup white granulated sugar
2 eggs, beaten
1 teaspoon vanilla extract (NOT artificial)
1 1/2 cups all purpose flour
1 teaspoon freshly grated nutmeg (this is the secret!)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups old fashioned rolled oats
1 cup coarsely chopped pecans

Beat the shortening, sugar, and brown sugar in a mixer bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat well.
Combine the flour, soda, nutmeg, cinnamon, and salt in another bowl and mix well. Add to the creamed mixture gradually, mixing well after each addition. Fold in the oats and pecans.
Drop by tablespoonfuls (I use a mini ice cream type scoop so they will be uniform) onto a baking stone (Pampered Chef or similar) or a nonstick cookie sheet.
Bake at 350 for 8-10 minutes or til light brown. The time will depend on your particular oven. The trick is to get the cookies barely done but not so well done that they are no longer chewy. When cookies come from the oven they should be light brown and look a little bit shiny and wet in places. It should be almost impossible to remove them from the baking sheet immediately from the oven so cool the cookies on the stone or cookie sheet for 2 minutes. During that time they continue to cook a little and become firm enough to remove but they will still be very soft. Remove cookies to wire racks to cool completely. When the cookies cool they will be delicately crispy on the outside but chewy on the inside.

Makes about 3 dozen....and your reputation!

Sigh, why do marriage proposals always come when you don't need them??? Thanks for the recipe, Linda :-)