Mom always had some kind of sweets ready to eat when we came home from school. Now she makes Dad an ice cream sandwich (2 oatmeal cookies with ice cream (butter pecan or vanilla) frequently for dessert after the mid-day meal.
Grieb Ranch Oatmeal Cookies
From the Kitchen of: Barbara Grieb
Makes: 5 Dozen
¾ Cup Shortening
1 Cup Brown Sugar
½ Cup Granulated Sugar
¼ Cup Water
1 teaspoon Vanilla
1 Cup Sifted Flour
1 teaspoon Salt
½ teaspoon Baking Soda
2 Cup Oats, uncooked
1 Cup shredded coconut
-Cream shortening, sugar, egg, water and vanilla together with a hand mixer or stand mixer.
-Sift together flour, salt and baking soda.
-Add to creamed mixture, blend well.
-Stir in oats and coconut then cook on greased cookie sheet.
-Cook at 350 degrees for 12-15 minutes.
Enjoy warm from the oven or with a scoop of your favorite flavor of ice cream squished between two cookies. Yum!
Note: For a Gluten-Free option just substitute the flour for a Gluten-free flour blend that contains xanthan gum. To see more gluten-free recipes check out the blog Crazy-Free Gluten-Free.