Dad's Oatmeal Cookies

Dad's Oatmeal Cookies

72

"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

servings 168 cals
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Original recipe yields 30 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 111 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

Reviews

72
  1. 88 Ratings

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Most helpful positive review

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 roll...

Most helpful critical review

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.

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 roll...

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 i...

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.

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...

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.

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 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!

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.

I have struggled to find a recipe for oatmeal cookies that has that just-right chewy texture and cinnamon spice flavor like my mom used to make. This one is it! Other recipes made weird, puffy...