This oatmeal cookie recipe has been in our family for over 80 years, passed down from my full-blooded Swedish mother-in-law whose baking was the heart of every family gathering. These cookies are soft, chewy, and warmly spiced with cinnamon and nutmeg—just like she made them. We’ve adapted the original slightly by using our Malted Aurum Oat Flour, giving the cookies a rich, toasty depth that makes them even more unforgettable.
Soft, chewy, and full of warm spice—with chocolate chips or raisins.
Ingredients
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1 ¼ cups Malted Aurum Oat Flour
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¾ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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¾ cup shortening (or softened butter)
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1 ⅓ cups packed brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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2 cups old-fashioned oats (uncooked)
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1 cup raisins or chocolate chips
Instructions
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Preheat oven to 350°F (175°C). Lightly grease or line a baking sheet with parchment paper.
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Combine dry ingredients: In a medium bowl, whisk together oat flour, baking soda, salt, cinnamon, and nutmeg.
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Mix wet ingredients: In a large bowl, cream the shortening and brown sugar until smooth. Beat in the eggs one at a time, then add the vanilla.
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Stir in dry ingredients gradually until well combined.
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Fold in oats and raisins or chocolate chips. Mix until fully incorporated.
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Drop dough by rounded teaspoonfuls onto prepared baking sheet, spacing cookies about 2 inches apart.
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Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
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Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
At Revival Mill & Bread Co., we stone-mill our Malted Aurum Oat Flour in small batches right here in West Texas, using responsibly sourced whole grains for unmatched freshness and flavor. This heirloom family cookie recipe is the perfect way to showcase our nutrient-rich oat flour—bringing old-fashioned goodness to modern kitchens across Lubbock, Amarillo, and the Texas Panhandle. Whether you’re baking for a holiday or just because, let our West Texas milled flours bring warmth and tradition to your table.
