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Leigh Anne Wilkes

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Home / Latest Posts / Recipes / Chewy Oatmeal Cookies

Chewy Oatmeal Cookies

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By: Leigh Anne WilkesPosted: 9/30/16Updated: 9/27/21

This post may contain affiliate links. Please see disclosure policy here.

The recipe for these oatmeal cookies originally appeared on the back of C&H Sugar box and were originally called Raggedy Ann Cookies.

Raggedy Ann Cookies

This recipe is what you call a classic or a vintage recipe.  It’s been around for decades!  When I did a little research on the history of the Raggedy Ann Cookies I couldn’t find an answer to why they are called Raggedy Ann Cookies – anyone out there know!?

These oatmeal cookies are crispy on the outside and chewy on the inside.  Pretty  much the perfect cookie as far as I’m concerned.

Chewy Oatmeal Cookies
Raggedy Ann Cookies

Like many older cookie recipes this one calls for shortening but you can substitute butter if you like.  It also has a fun combination of ingredients that give it it’s crispy and chewy texture – oatmeal, coconut, rice krispies and pecans!

I am usually not a big fan of nuts in my cookies but it totally works in this one and gives it extra flavor and texture.

Raggedy Ann Cookies

These are the perfect after school cookie.  Just pour me a big glass of milk and I’m a happy camper.  These are the kind of oatmeal cookies your grandma would have made and probably did.

Raggedy Ann Cookies

Make sure to check out my oatmeal chocolate chip cookies and my lemonade oatmeal cookies.

5 from 1 vote
Raggedy Ann Cookies

Chewy Oatmeal Cookies

Recipe From: Leigh Anne Wilkes
Thin and deliciously chewy oatmeal cookies.
serves: 30 cookies
Prep:10 minutes
Cook:10 minutes
0 minutes
Total:20 minutes
Rate Recipe

Ingredients

  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1 cup shortening
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp baking bowder
  • 1 cup all purpose flour
  • 2 cups quick cooking oats
  • 2 cups crispy rice cereal
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  • Preheat oven to 350 degrees F.
  • Cream together the shortening and sugars until light and fluffy.
  • Add in vanilla, salt and eggs.
  • Combine flour, baking soda and baking powder and add to sugar mixture.
  • Mix until combined and stir in oats, cereal, coconut and nuts. Combine well.
  • Form dough into golf ball size balls and place on baking sheet
  • Bake for 10 minutes.
  • Cookies will be still be soft in the middle. Allow to cool on a rack.

Nutrition Facts:

Calories: 199kcal (10%) Carbohydrates: 24g (8%) Protein: 2g (4%) Fat: 11g (17%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 3g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 11mg (4%) Sodium: 129mg (6%) Potassium: 64mg (2%) Fiber: 1g (4%) Sugar: 15g (17%) Vitamin A: 18IU Vitamin C: 1mg (1%) Calcium: 14mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Dessert
Cuisine:American
Raggedy Ann Cookies
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  1. lisa g. says

    Posted on 1/10 at 12:15 pm

    Hi. The Raggdity Ann recipe didn’t call for oatmeal. Was the addition of oats your idea?
    How did you figure out how much oats to add?
    Thank you!

    Reply
    • Leigh Anne says

      Posted on 1/10 at 12:18 pm

      Lisa, These are an adaptation of the original Raggedy Ann cookie.

      Reply
  2. Judy says

    Posted on 10/9 at 7:35 pm

    Recipe sounds great!

    Reply
    • Leigh Anne says

      Posted on 10/9 at 7:52 pm

      They are so yummy!

      Reply
  3. Brenda Adams says

    Posted on 10/7 at 7:46 am

    Thank you for sharing this recipe with us.

    Reply
    • Leigh Anne says

      Posted on 10/9 at 7:53 pm

      You’re welcome – hope you enjoy them too

      Reply

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