Years ago, when I bought my first house, I found an old cookbook tucked in a kitchen drawer. It was a photocopied collection of recipes from a local church group, and it quickly became the backbone of my cooking education. Flash forward a few years, and one of the first recipes I ever tried from that book is now the all-time favourite of the creatures. It’s so beloved that I decided to name it after the person who submitted it to the church group—Mrs. Carlisle
This recipe is simple, forgiving, and perfect for baking with kids. Whether you go with chocolate chips or raisins (no judgment), it’s a guaranteed crowd-pleaser.
These chewy, comforting cookies are perfect for cozy weekends, baking with kids, or proving you’re not just a frozen-dinner parent. Bonus: they’re easy enough for beginner bakers and forgiving enough for chaotic kitchens.
🧂 Ingredients
1 cup shortening
¾ cup firmly packed brown sugar
1 tsp vanilla extract
1½ cups all-purpose flour
½ tsp salt
1 tsp baking soda
⅓ cup boiling water
2 cups rolled oats
1 cup chocolate chips or raisins (your call—no judgment)
🔥 Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together the shortening and brown sugar in a large bowl until smooth.
3. Add vanilla and mix well.
4. In a separate bowl, whisk together flour, salt, and baking soda.
5. Add dry ingredients to the sugar mixture and stir until combined.
6. Pour in boiling water and mix until the dough loosens slightly.
7. Fold in oats and your choice of chocolate chips or raisins.
8. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10–12 minutes, or until edges are golden brown.
10. Cool on a wire rack and try not to eat them all in one sitting.
📝 Notes
Want a softer cookie? Use chocolate chips.
Don’t forget to check out my classic Chocolate Chip cookie recipe