Dad's Oatmeal Cookies Recipe -
Dad's Oatmeal Cookies Recipe

Dad's Oatmeal Cookies

Recipe by  

"A delightful childhood memory of buying cookies after school for a penny a piece is what I envision when someone says Dad's Cookies. They were baked on Winters Lane in Catonsville, Md. during my childhood days and then on Pratt St. in Baltimore before being bought by a New York company."

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Ingredients Edit and Save

Original recipe makes 5 dozen Change Servings


  1. Cream first three ingredients until fluffy, add eggs and vanilla. Mix all dry ingredients into butter mixture. Stir in oats. Let dough stand at room temperature for 2 hours.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Drop dough by tablespoonfuls onto lightly greased cookie sheets. Flatten cookies slightly and bake for 10 minutes. Do not overbake.
  4. Take cookies from the oven when still puffy and edges are just beginning to brown. Let cookies cool a minute or two on cookie sheets before removing. Cool completely on racks. They are fragile and difficult to remove from the cookie sheets when they are still warm, so work gently.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2005

MMMMmmm ive been looking for a recipe like this. Although I did change it a bit when I made it. I made half the recipe (otherwise we would eat them all) and still got many cookies. I used rolled oats instead of quick cooking oats. Instead of adding each individual spice I added 3 tsp (6 in a full recipe) of pumpkin pie spice which comtains; cinnamon, ginger, nutmeg, allspice and cloves. I also added about a cup of raisins. These cookies were gone in a matter of hours. YUM oh and as others said....8 minutes did it for me too.

Most Helpful Critical Review
Sep 24, 2003

These were good the first day, but not as good as the quaker oats recipe. By the third day, they were dry and hard. Kind of a disappointment.


88 Ratings

Aug 28, 2005

I found this recipe about 6 years ago on this site and it has become one of our absolute family favorites ever since -- I love spices and these are ohh sooo good!!! perfect taste, chewy on the inside and with a slight crunch on the outside. I usually prepare the batter and freeze it up in little balls -- just pop them in the oven for a quick treat :)

Jul 29, 2003

I cut down on the baking time so that they weren't so crispy. The best part is that they stay moist for days if stored with a slice of bread. Overall these were a hit. Delicious and easy.

Dec 25, 2003

These are absolutely fantastic! I can't keep the cookie jar full, they're eaten before I have a chance to wash the cookie sheet. I thought at first that there might be too much spice but I made them as the recipe said and we just love them. Don't change a thing. Thanks kedend

Jul 12, 2010

Although these cookies were okay, they were not Dad's Oatmeal Cookies from Baltimore. I grew up on Dad's Oatmeal Cookies and was heartbroken when they left from off of Pratt Street They weren't this spicy. Some of the spices need to be eliminated.

Nov 01, 2003

This was a wonderful Recipe. I also found that they Cookie got hard after a day or two . I simply slightly under cook mine and find they stay soft longer!

Sep 24, 2003

This is the best oatmeal cookie recipe I have ever made. I cut the amount of cloves in half because I thought it might be a little strong.


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  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 29 mg
  • 10%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 111 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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