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Does anyone know of an oatmeal cookie recipe that leaves the cookies fluffy?


Asked by idaspida at 9:24 PM on Feb. 2, 2011 in Food & Drink

Level 20 (8,744 Credits)
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Answers (5)
  • If you purchase quaker oats they have a awesome receipe that is delicious. I have used it before.

    Answer by Liveyourlifeval at 9:55 PM on Feb. 2, 2011

  • mmmm try eating them quickly. ;-)

    jk. i don't make fluffy oatmeal cookies. mine are always moist and kind of flat.

    Answer by john2007 at 9:26 PM on Feb. 2, 2011

  • Oatmeal Cookies

    2 1/2 cup quick-cooking oatmeal
    1/2 teaspoon ground allspice
    1/4 teaspoon ground cloves
    1 teaspoon ground cinnamon
    1 teaspoon freshly ground nutmeg
    1 teaspoon baking powder
    1 teaspoon ground ginger
    1/2 teaspoon salt
    1 teaspoon baking soda
    1 3/4 cup all-purpose flour
    1/2 cup buttermilk
    2 eggs
    1 1/2 cup packed light brown sugar
    1/2 cup vegetable shortening
    1/2 cup (1 stick) butter, softened
    1 cup raisins
    1 1/2 cup chopped walnuts
    1 teaspoon pure vanilla extract

    Preheat oven to 325 degrees Grease one or more cookie sheets. Using an electric mixer, cream together butter, shortening, and sugar in a bowl until fluffy. Add eggs and beat until mixture is light in color. Add buttermilk Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture. Fold in other ingr

    Answer by vernalea at 9:41 PM on Feb. 2, 2011

  • If your recipe calls for baking soda for leavening, add a tbsp of fresh lemon juice or white vinegar to the dough. It won't affect the flavor, but the chemical reaction will make the cookies puff up more.

    Answer by geminilove at 12:17 AM on Feb. 3, 2011

  • Yes! Go to and search for peanut butter oatmeal cookies - the picture is NOT how mine turn out, mine are always nice and pillow-y! (I can't get the site up right now or I'd post a link - I'm having major problems with that site not coming up lately!)

    Answer by Anonymous at 11:40 AM on Feb. 3, 2011

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