baking · Book Reviews · Cookbooks · cooking · Dessert

Old School Baking: Oatmeal Drop Cookies


In my quest to take us gluten-free, to deal with Alistaire’s allergies, I gifted my neighbor’s adult son’s girlfriend with a number of bags of wheat flour this summer. It was teeth gritting…they were the good stuff – King Arthur flours. Ugh. Made me want to cry. Hopefully she appreciated it and made good stuff. I found a tin with flour in it recently, a few pounds, so I set out to make some old school treats for Ford’s lunches. Better than wasting it in my compost bin.

Perusing through a new edition of The 250 Best Cookie Recipes, I was struck with that this cookbook was like walking through my childhood. Homemade cookies, fresh from the oven. Scalding hot. A weakness indeed. The kind of cookies that I shouldn’t even look at, nor will Alistaire ever get to enjoy. But for a brief moment, I feel like I am in the kitchen with my Mom and we are making a batch of oaties.


Oatmeal Drop Cookies


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp sea salt
  • ¾ cup shortening
  • 1 cup brown sugar, lightly packed
  • 2 eggs, lightly beaten
  • 1 tsp pure vanilla extract
  • 1/3 cup milk, divided
  • 3 cups old-fashioned oats
  • 1 cup dark chocolate chips, chilled


Preheat oven to 375°, line 2 rimmed baking sheets with parchment paper.

In a large bowl, mix together flour, baking powder and salt.

Add in shortening, mix in with fingers (if say your kitchen is 90° like mine was, you can use a spoon to mix it), till course crumbs (due to the heat, mine was smooth). Stir in sugar, eggs, vanilla and half of the milk. Beat until the mixture is smooth and blended. Mix together remaining milk and oats and fold into mixture. Stir in chocolate chips.

Drop Tablespoon balls, 12 to a tray. Flatten gently, if desired. Bake for 12 to 15 minutes, until golden brown. Transfer to a cooling rack.

For best results, use a 1 Tablespoon Disher or similar, for even sized cookies.

Makes about 4 dozen cookies.


This recipe is easily veganized. Use 2 Tbsp flaxseed meal + 6 Tbsp water for the eggs and your favorite unsweetened non-dairy milk. For shortening, Spectrum brand is a great choice, although if one wants to go really old school, pull out that Crisco tub!

FTC Disclaimer: We received a review copy.

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