Recipe for soft, puffy oatmeal cookies?

When I was young - call it 35 years ago - my mother used to bake oatmeal cookies. But these were unlike any oatmeal cookie I've ever had since. They were soft, puffy, and rounded, like little domes.

Unfortunately my mother lost the recipe, and doesn't remember it. It was in a little book of recipes from the mothers of children at my school: Hillspoint Elementary in Westport, CT, a school which no longer exists. The book was used to raise money for some school function, and I imagine it would be impossible to find a copy.

I've tried different recipes, and none of them is even close.


Everytime I come across another recipe for oatmeal cookies, I have to try it out. We do have his favorite, but it can never hurt seeing if there is one better.

Through all my trials and errors, this cookie is the type that you are talking about. It is not one that we prefer, in that it is a rounded cookie and we like them more flat and chewy. These are a soft cookie. Give it a try!

Oatmeal Cookies VII: Yields: 4-6 dozen

2 c. all-purpose flour

1 t. baking soda

1/2 t. salt

1 c. vegetable shortening

1 c. granulated sigar

2 large egg whites

3 T. milk

1/2 t. vanilla

2 c. rolled oats

1 c. golden raisins, if you wish

1. Preheat oven 350*.

2. Combine flour, baking soda and salt.

3. In a large bowl, cream together vegetable shortening and sugar. Beat in milk and vanilla. Gradually blend in the dry ingredients. Stir in the oats and raisins.

4. In a small bowl, beat egg whites to soft peaks. Fold the whites into oat mixture.

5 Drop by spoonfuls 1-1/2 " apart on ungreased cookie sheets.

6. Bake for 10 to 12 minutes, until golden. Transfer to wire rack to cool.


I'm certain this is not your recipe, but I've made it before. The result is indeed round, soft and puffy. It is indeed somewhere between a cake/muffin and a cookie. Hope it is close!






Original recipe yield: 7 dozen


About scaling and conversions


1 cup shortening

2 cups brown sugar

3 eggs

1 cup sour milk

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

2 cups rolled oats

1 cup chopped walnuts

1 cup raisins

1 cup semisweet chocolate chips


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Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

In a large bowl, cream together the shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla and sour milk. Combine the flour, baking powder, baking soda, salt and cinnamon, gradually stir into the creamed mixture. Finally, stir in the rolled oats, and your choice of additions. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


You can substitute applesauce, bananas, or any other ingredient you prefer...but this is the basic soft cookie recipe I love.


A very wholesome and tasty cookie. Makes 4 dozen cookies.

Preheat your oven to 350° F

In a large-size bowl, cream:

1 stick (1/4 cup) butter or margarine with,

1 cup sugar.

Push the creamed mixture aside and lightly beat

1 egg in the empty space.

Combine with the creamed mixture. Add in.

1 cup persimmon pulp.

Sift together

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon and

1 teaspoon nutmeg.

Add to the creamed mixture. Mix into a stiff batter.

Fold in

1 1/2 cups oatmeal (regular is best but instant will work) and

1/4 cup chopped walnuts.

Drop by spoonfuls onto a greased cookie sheet.

Bake at 350° F for 15 minutes.


Dear Caillet: I know exactly what you mean and believe you can adjust the fluff factor in cookies by manipulation of the baking soda and or powder. My secret tip for you to try is as follows: Get a box of steel cut old fashioned oats with that Quacker on the box. Make them per the recvipe but add the following in addition to the box recipe: 2 cups corn flakes, 1 cup diced walnuts , 11/2 cups rasions and 1 cup shreaded coconut. Enjoy! Serves 20 cookies.