I used to work for a company that provided all of the guests freshly baked Otis Spunkmeyer cookies daily. I actually was required to go to training for cookie baking! One thing that I learned that makes an enormous difference in the finished cookie is while you have the tray in your hand directly from the oven, before you put it on a cooling rack, lift it 8-10 inches above the counter and drop it. This takes all of the air out of the hot cookies and provides a more chewy texture when they cool off. Try it sometime and drop one tray and not the other one and compare. Just a thought...Thanks Greg! 💚🧚
My grandmother’s oatmeal cookies are freeze and slice and don’t come out good if you don’t freeze them. It’s been a favorite as long as I can remember. It was always nice to have them ready to bake at a moments notice. Growing up and when I had kids I always made at least a quadruple batch of whatever I was making. These sound really good and you don’t have to wait overnight while they freeze! Interesting that she put the oats in with the liquids. I’d never really thought about the walnuts/pecans being a northern/southern thing. I always have pecan in the freezer but seldom use them.
My grama used to make this all the time also, love them, I make them to this day and Lately I been adding in dried cranberries instead of the Raisins. So good. FYI your can also use one of the brown sugar bear to keep them moist. Thanks Gregg for your childhood memory, Funny! Sound like my grama also. The didn't put up with anything. Thier motto Fly right or suffer the consequences
These cookies sound a whole lot like a recipe that I ended up getting from my husband's ex-fiance's mom. The only thing she did different and it makes a big difference you used the golden raisins which are plumper and a better flavor but they always just use the raisins. Poured a cup of boiling water around for them but only left them for 5 minutes and then used part of that to add to the milk. It plump them up some but it still left them a little chewy so you had that texture in the cookies but I think the water in there ended up adding a whole lot more flavor to the cookies I was actually surprised. But the recipe looks if it's not the same it's really similar but that book is packed up right now and I can't get to it. These look really good Greg just the way grandma Jean made them. My grandma was liable to add anything to an oatmeal cookie and it was always good. But if raisins are dried fruit ended up in there she didn't ever soak them they had their chewy chewy texture
@@gregscumberlachiakitchen I remember apples different kinds of dried fruit dried apricots or actually really good in there chopped up and I think every different kind of chips that were available at the time. I used to like the butterscotch ones which I think they had a recipe that they called scotchies or something but grandma always just use her recipe and just threw some chips in. Oh yeah I get it you home in on one and that's your personal favorite
Oh gosh your grandma sounds so much like mine. She was also a fiery redhead and kept that red hair except for right at her temples until she was 94. But she did cover color them for a little while and she called them her dabs I think it was a wash out hair color
Hey y'all. Thanks for watching. Don't forget to hit the Like button 👍 and Subscribe. Love y'all God Bless.... - Greg
I love the old recipes from grandmothers... they are the best!! Yours sound delicious.
Now those cookies are right up my alley. Love oatmeal cookies. Thanks for sharing Greg.
I sure miss those days of going to granny’s house. Thanks for sharing a great recipe.
I just made oatmeal cookies this week. Love them. I use the recipe on the Quaker Oats box. This one looks great.
THOSE LOOK DELICIOUS GREG. THANK YOU FOR SHARING YOUR GRANMA'S RECIPE WITH US.
Those look delicious and thanks for sharing the memories.
I used to work for a company that provided all of the guests freshly baked Otis Spunkmeyer cookies daily. I actually was required to go to training for cookie baking! One thing that I learned that makes an enormous difference in the finished cookie is while you have the tray in your hand directly from the oven, before you put it on a cooling rack, lift it 8-10 inches above the counter and drop it. This takes all of the air out of the hot cookies and provides a more chewy texture when they cool off. Try it sometime and drop one tray and not the other one and compare. Just a thought...Thanks Greg! 💚🧚
I do exactly that with my chocolate chip cookies...thanks for the tip for everyone.
These are on the docket for this week! Thanks. God Bless and stay safe.
Yum yum!
Definitely trying this recipe. Thanks.
Thank you. Lovely.
Hey, Greg 🌸💚. These cookies look so good!!! I love walnuts and pecans, but I really love black walnuts ❤️
My grandmother’s oatmeal cookies are freeze and slice and don’t come out good if you don’t freeze them. It’s been a favorite as long as I can remember. It was always nice to have them ready to bake at a moments notice. Growing up and when I had kids I always made at least a quadruple batch of whatever I was making. These sound really good and you don’t have to wait overnight while they freeze! Interesting that she put the oats in with the liquids. I’d never really thought about the walnuts/pecans being a northern/southern thing. I always have pecan in the freezer but seldom use them.
These sound so good!
I want to make this!!
Yummy!
Sound delicious. Thanks Greg
My pleasure!!
My grama used to make this all the time also, love them, I make them to this day and Lately I been adding in dried cranberries instead of the Raisins. So good. FYI your can also use one of the brown sugar bear to keep them moist. Thanks Gregg for your childhood memory, Funny! Sound like my grama also. The didn't put up with anything. Thier motto Fly right or suffer the consequences
👍🥰👍❤️❤️❤️😋🤤😋🤤😋🤤😋🤤😋🤤 ! Yum 👍👍. Good for grandma. Lol. Nowadays you can’t do that. You might not made it home a live 😬. Take care and God Bless y’all !
These cookies sound a whole lot like a recipe that I ended up getting from my husband's ex-fiance's mom. The only thing she did different and it makes a big difference you used the golden raisins which are plumper and a better flavor but they always just use the raisins. Poured a cup of boiling water around for them but only left them for 5 minutes and then used part of that to add to the milk. It plump them up some but it still left them a little chewy so you had that texture in the cookies but I think the water in there ended up adding a whole lot more flavor to the cookies I was actually surprised. But the recipe looks if it's not the same it's really similar but that book is packed up right now and I can't get to it. These look really good Greg just the way grandma Jean made them. My grandma was liable to add anything to an oatmeal cookie and it was always good. But if raisins are dried fruit ended up in there she didn't ever soak them they had their chewy chewy texture
I like chocolate chips in mine
@@gregscumberlachiakitchen I remember apples different kinds of dried fruit dried apricots or actually really good in there chopped up and I think every different kind of chips that were available at the time. I used to like the butterscotch ones which I think they had a recipe that they called scotchies or something but grandma always just use her recipe and just threw some chips in. Oh yeah I get it you home in on one and that's your personal favorite
The farm is beautiful.
I loved it
Gotta try these. One question, was there a reason you don't cream the butter in with sugar, etc?
I just followed her written recipe as she did it. I always cream my butter and sugar
Oh gosh your grandma sounds so much like mine. She was also a fiery redhead and kept that red hair except for right at her temples until she was 94. But she did cover color them for a little while and she called them her dabs I think it was a wash out hair color