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Kristen's Awesome Oatmeal Cookies


"This is my mothers recipe and it really is awesome! They are somewhat crispy but not cakey. You can add raisins, chocolate chips or coconut to this recipe too."
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servings 135 cals
Original recipe yields 30 servings (5 dozen)


  • Calories:
  • 135 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 19.4g
  • 6%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
  3. Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.


  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 242
  1. 298 Ratings

Most helpful positive review

I've tried quite a few oatmeal cookie recipes, this has been by far the best one...although I used only 1tsp. of cinnamon, as I don't like them to cinnamon-y,it was the perfect amount if you pre...

Most helpful critical review

Be alert that because there is such a high oatmeal to flour ratio that these are definitely OATMEAL cookies, with lots of whole-grain oat texture. It was a tad too much for me, not only in textu...

Most helpful
Most positive
Least positive

I've tried quite a few oatmeal cookie recipes, this has been by far the best one...although I used only 1tsp. of cinnamon, as I don't like them to cinnamon-y,it was the perfect amount if you pre...

OK,OK, I"m not a baker, nor will I ever be..but this is a keeper and a great base recipie. The first time I used shortening...they were good, but the second time I used BUTTER and added dried c...

theses cookies are awesome, I've made them both with and without chocolate chips. (Of course I didn't add the cinnamon when adding chips) I used a mini ice cream scoop to drop cookies on sheets,...

Okay, so here's the thing. I wanted to use butter (I don't keep shortening on hand outside the Christmas season) but I didn't want to use a stick and a half so I used the servings adjuster thing...

I did a double batch and it made more than 100 "two-bite"-sized cookies! Substituted butter for the shortening and added dried cranberries and mini-semi-sweet chocolate chips. I also halved the...

This oatmeal cookie is the classic slightly crispy/mostly chewy cookie I remember from childhood. I made it EXACTLY as written and have the following observations. The recipe is simple enough ...

I added dried cranberries and butterscotch chips to these for a great "autumn" cookie. I took some to work and they vanished in seconds! The batter spread just the right amount: not too round a...

This recipe is properly named. They are awesome. I like them with a dash of powdered ginger and the full amount of cinnamon. My sweetie likes them with chocolate chips but I think they're better...

Love this recipe. Cookies turned out crispy on the outside and chewy in the middle. You have to make sure you don't spread them out as you spoon or they will be too thin.