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THE RECIPE EXCHANGE: Sweet and easy oatmeal cookies

Dear Lynn: My favorite bakery is closing. I won’t be able to buy their Rye Bread anymore so I’ve decided to try making my own. Does anyone have a great recipe for Rye Bread? — Shirley from Grass Lake

Kristin from Tecumseh was given her recipe for Grandma’s Oatmeal Icebox Cookies by her mother-in-law. Becky from McBain says her Chocolate Chip – Oatmeal Cookies are delicious and so easy to make. Barbara from Lake City stopped by the office with her recipe for Oatmeal Cookies. Please stop by my blog, Food, Fun and More for a visit at Send recipes and requests to The Recipe Exchange at


1 c shortening

1 c white sugar

1 c brown sugar

2 eggs

3/4 c white flour

3/4 c whole wheat flour

1 t baking soda

1 t kosher salt

3 c quick oatmeal

1 t vanilla

DIRECTIONS: Mix shortening, white sugar, brown sugar and eggs together in a bowl. In a separate bowl, whisk together white flour, whole wheat flour, baking soda and salt. Add to shortening mixture and mix well. Lastly add oatmeal and vanilla then mix. Put dough on waxed paper, shape into a log and roll up with paper ends folded under to keep dough from drying out. Put in the refrigerator until firm, preferably overnight. Open log and slice thinly. Place slices on ungreased cookie sheets and bake at 400 degrees for 8 to 10 minutes. Leave space between cookies because they will spread.


1 c butter or margarine

1 c packed brown sugar

1 c white sugar

1 egg

1 t vanilla

1 c vegetable oil

3 1/2 c flour

1 t baking soda

1 t salt

1 c Rice Krispies cereal

1 c quick cooking oats

12 oz pkg semisweet chocolate chips

DIRECTIONS: Cream together butter, brown sugar and white sugar in a large bowl. Add egg, vanilla and vegetable oil. Mix well. Sift together flour, baking soda and salt. Add to creamed mixture, mixing well. Stir in Rice Krispies, oats and chocolate chips. Drop cookie dough by rounded teaspoonfuls onto a greased baking sheet. Bake at 375 degrees for 10 to 12 minutes. Makes about 5 dozen cookies.


1 1/2 c brown sugar

1 c shortening

2 eggs

1/2 c sweet milk

1 t vanilla

3/4 t baking soda

2 c flour

1/2 t salt

1 t cinnamon

1 t baking powder

2 c oats

1 c raisins

DIRECTIONS: Cream brown sugar and shortening together in a mixing bowl. Beat in eggs, milk and vanilla. Into a separate bowl, sift together baking soda, flour, salt, cinnamon and baking powder. Stir in oats. Add to creamed mixture and mix. Fold in raisins. Drop by spoonfuls onto lightly greased cookie sheets. Bake at 375 for 10 minutes.

• LYNN ECKERLE is author of the weekly food column “The Recipe Exchange” along with a weekly blog “Fun, Food and More.” She has published the cookbooks “Farmhouse Cooking” and “Country Cooking” that are comprised of recipes featured in the column. She lives in Southern Michigan, loves country cooking, small-town living and taking the back roads.

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