GG’s Oatmeal Cookies

…are amazing – so it’s a good thing it’s a Fight Back Friday!

My great-grandmother (known as GG in notes from old recipes in my Mom’s things) was a professional cook. She worked at a sanatorium in Booneville, Arkansas and my great-grandfather was the dairyman there, as well. My Grammy married their son – my Grandpa (who I was certain was Santa Claus when I was a little girl) in 1936. Here’s a picture of Grandpa and Grammy in front of the sanatorium when they were courting – they’re the couple on the far right.

ANYWAY, Grammy often confided in me that her mother-in-law (Laura Opal Gatton White) was the most INCREDIBLE cook and baker. One of the things that Grammy particularly loved was GG’s amazing oatmeal cookies.

When I was growing up I could never understand oatmeal cookies that weren’t THESE oatmeal cookies. (Okay – so it’s true – I still can’t!)

I will warn you – they are habit forming.

The nice light crisp factor brought into play with the flake cereal is really the key to this. My rant on flake cereals is long and boring – so I’ll show great restraint and spare you – but suffice it to say DON’T use flake cereal with all sorts of crap added in, okay? Avoid the HFCS, avoid the chemicals, and avoid the soy protein. Good grief – can’t we just have an honest to goodness plain, simple, flake cereal that doesn’t taste like cardboard? Well, yes you can, but it will take you a while to find it. Believe me – been there, done that! (That’s why I love
New Season’s Market!)

Okay – so – insider tips:

DO use real butter.

DO NOT use butter flavored Crisco – they turn into a horrifying mess with it. Blech! Shudder! JUST DON’T DO IT!

DO use good quality Oatmeal.

DO use a nice quality flake cereal.

And, lastly – really, truly, completely honestly – these genuinely are best NOT hot right out of the oven. Give them time to cool completely. Maybe even let them age a few hours, as well. They really are best when they’ve had a little while to breathe.


 GG’s Oatmeal Cookies


(No picture of flour or sugars – sorry! – they’re stored in a BIG bin that I can’t lift to the counter top!)






1 cup Butter, softened
1 cup Brown sugar
1 cup Granulated sugar
2 large Eggs
1/2 teaspoon Vanilla extract
2 cups All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1 cup Oatmeal (not instant!)
1 cup Flake cereal

 Preheat oven to 350° F.

Cream the butter and sugars on high speed of a stand mixer for 3 minutes – until light and fluffy. Scrape the bowl half way through to ensure even mixing.


Just in case you didn’t know – there’s a GREAT alternative to having to stop everything and scrape down your mixing bowl.

See this paddle attachment?  It’s a clear acrylic-type material with silicone scrapers attached to the edge.


Seriously.  You need one of these!



Add eggs and vanilla extract to the creamed mixture and mix on high speed for another 3 minutes. Scrape the bowl.


  1. THIS is what it’s supposed to look like after you’ve got the butter, sugars, eggs, and vanilla added in.

Isn’t light and fluffy pretty?




Sift flour, baking soda, baking powder, and salt together. Add to creamed mixture and mix just until completely incorporated.



“Just incorporated” means it may not be perfectly all mixed in – but it will be mostly mixed in.

Just remember you’ve got one more step to mix in – so it’s okay!




Add oats and flake cereal. Mix together just until incorporated – DO NOT OVERMIX!



That’s it!  See?  A breeze, isn’t it?





Bake for about 10 minutes, until golden.



Do you have a Sil-Pat – or four?  ‘Cause if you don’t – this is something you want to put on your birthday or Christmas list.

Don’t make the mistake of asking for two – you NEED four.  There is nothing like baking on these things – they’re wonderful!







I’m picky about the oats and the flake cereal. I really believe that a steel cut oat gives a superior outcome. And I avoid any cereal with high fructose corn syrup or soy additives – it can make finding a flake cereal a big challenge!

Interestingly enough – these are really best once they’ve cooled completely and been around for a few hours. Hot right out of the oven – not so much. Give them some time to cool and age a bit before digging in.

















4 thoughts on “GG’s Oatmeal Cookies

  1. These look really good! They aren’t like the traditional oatmeal cookies with large chunks of golden brown oatmeal, but I guess there is always room to put another spin on things. And I agree.. NO CRISCO!

  2. This looks like a tasty recipe. Have you tried adapting it to use soaked or sprouted flours? Oatmeal is particularly high in phytic acid — an anti-nutrient that blocks mineral absorption in your intestines. Soaking it in an acidic medium for at least 12-24 hours helps break down the phytic acid. (It’s where we get traditional porridge from — soaking oatmeal in yogurt overnight before cooking it in the morning!)

    Cheeseslave posted a fabulous oatmeal cookie recipe a while back that used soaked, then dried, oatmeal. I bet you could use that method to prepare your oats for this recipe and unlock a powerhouse of nutrient potential! (Without sacrificing your GG’s tastiness.)

    Thanks for submitting this to today’s Fight Back Fridays carnival.

    (AKA FoodRenegade)

    • Hey Kristin,

      Thanks for the input. My husband and I have recently been reading more about soaked and sprouted grains. We’re really intrigued! He particularly has “issues” with certain grains, so we’re anxious to give this a spin!

      Thanks so much for the valuable information!



  3. Pingback: It Just Always Works « Known By Name

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