Gumdrop Oatmeal Cookies: A Sweet Trip Down Memory Lane

The scent of cinnamon and melted butter still instantly transports me back to my grandmother’s kitchen. She always had a jar overflowing with homemade cookies on the counter, and while chocolate chip was the crowd favorite, I always made a beeline for the Gumdrop Oatmeal Cookies. Their chewy texture, the subtle spice of the oatmeal, and the bursts of fruity sweetness from the gumdrops were simply irresistible. I remember how she would let me “help” by unwrapping the gumdrops, a task I took incredibly seriously. Every Christmas I make a big batch in her memory, and to this day, nothing beats a Gumdrop Oatmeal Cookie warm from the oven.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yields: 36 cookies
• Dietary Type: Vegetarian

Ingredients

• 1 cup brown sugar
• 1 cup sugar
• 1 cup shortening
• 2 eggs
• 1 teaspoon vanilla
• 2 1⁄2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups oatmeal (old-fashioned or quick-cooking)
• 1 cup gumdrops, chopped and rolled in sugar

Equipment Needed

• Mixing bowls
• Electric mixer (optional, but recommended)
• Measuring cups and spoons
• Cutting board
• Knife
• Cookie sheets
• Parchment paper or silicone baking mats (optional)
• Juice glass

Instructions

1. Preheat your oven to 350°F (175°C). Ensure the oven rack is positioned in the center.

2. In a large mixing bowl, cream together the brown sugar, sugar, shortening, and eggs. Beat until the mixture is light and fluffy. This process usually takes 3-5 minutes with an electric mixer. The mixture should be noticeably lighter in color and have a smoother consistency.

3. Stir in the vanilla. Mix well until incorporated.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed throughout the flour.

5. Gradually add the dry ingredients to the creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as the flour is incorporated.

6. Stir in the oatmeal and chopped gumdrops. Make sure the gumdrops are evenly distributed throughout the dough.

7. Chill the dough in the refrigerator for 2-3 hours. This step is crucial as it allows the shortening to firm up, preventing the cookies from spreading too thin during baking. Chilling also enhances the flavor development. If you’re short on time, even 1 hour of chilling is beneficial.

8. After chilling, roll the dough into walnut-sized balls.

9. Place the dough balls 2 inches apart on an ungreased cookie sheet. You can line the cookie sheets with parchment paper or silicone baking mats for easy cleanup and to prevent sticking, but this recipe should work fine on ungreased sheets too.

10. Dip the bottom of a juice glass in sugar and use it to gently press down on each cookie dough ball, flattening them slightly. Redip the glass in sugar before pressing each cookie to prevent sticking.

11. Bake for approximately 10 minutes, or until the edges of the cookies are lightly golden brown. The centers should still be slightly soft. Keep a close eye on them, as baking times can vary depending on your oven.

12. Remove the cookie sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking while they are still soft.

Expert Tips & Tricks

• Gumdrop Prep: To prevent the chopped gumdrops from sticking together, toss them with powdered sugar instead of granulated sugar after chopping. The powdered sugar creates a drier coating.
• Even Baking: For even baking, rotate the cookie sheets halfway through the baking time. This ensures that all the cookies are exposed to the same amount of heat.
• Cookie Size: Adjust the size of the dough balls to your preference. Smaller dough balls will yield more cookies, while larger dough balls will result in larger, chewier cookies. Adjust baking time accordingly.
• Freezing Dough: The cookie dough can be made ahead of time and frozen for up to 2 months. Thaw the dough in the refrigerator overnight before baking.
• Crispy vs. Chewy: For crispier cookies, bake for a minute or two longer. For chewier cookies, slightly underbake them.

Serving & Storage Suggestions

These Gumdrop Oatmeal Cookies are best enjoyed warm or at room temperature. They are perfect with a glass of cold milk, a cup of hot coffee, or a scoop of vanilla ice cream. Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe container for up to 2 months. To reheat frozen cookies, let them thaw at room temperature or warm them in a low oven for a few minutes.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	168.1 kcal	N/A
Calories from Fat	57 kcal	N/A
Total Fat	6.3 g	9%
Saturated Fat	1.6 g	7%
Cholesterol	10.3 mg	3%
Sodium	118 mg	4%
Total Carbohydrate	26.3 g	8%
Dietary Fiber	0.7 g	2%
Sugars	14.6 g	N/A
Protein	1.8 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to check that your baking powder is also gluten-free.
• Dairy-Free: While this recipe is already relatively low in dairy, ensure your shortening is dairy-free.
• Nut-Free: Be mindful of potential cross-contamination if purchasing pre-chopped gumdrops. Ensure they are processed in a nut-free facility.
• Spiced Variation: Add 1/2 teaspoon of ground cinnamon or nutmeg to the flour mixture for a warmer, spicier flavor.
• Citrus Zest: Add the zest of one orange or lemon to the creamed mixture for a bright, citrusy note.
• Chocolate Chips: Add 1/2 cup of chocolate chips (milk, dark, or white) for a chocolatey twist. Reduce the amount of gumdrops slightly to balance the sweetness.
• Coconut Flakes: Add ½ cup of shredded coconut.
• Different Gumdrops: Use different flavors of gumdrops, such as spice drops, for a change in flavor profile.

FAQs (Frequently Asked Questions)

Q: Why is it important to chill the dough?
A: Chilling the dough allows the shortening to firm up, which prevents the cookies from spreading too much during baking and helps them maintain their shape. It also enhances the flavor.

Q: Can I use quick-cooking oats instead of old-fashioned oats?
A: Yes, you can use quick-cooking oats. The texture of the cookie will be slightly different – a little softer and less chewy – but the flavor will still be delicious.

Q: What can I do if my gumdrops are too sticky to chop?
A: Place the gumdrops in the freezer for about 15 minutes before chopping. This will make them easier to handle and less likely to stick together. Be sure to toss them in sugar after chopping to further prevent sticking.

Q: How do I know when the cookies are done?
A: The cookies are done when the edges are lightly golden brown and the centers are set but still slightly soft. They will continue to firm up as they cool.

Q: Can I freeze the baked cookies?
A: Yes, baked cookies can be frozen for up to 2 months. Thaw them at room temperature before serving.

Final Thoughts

These Gumdrop Oatmeal Cookies are more than just a treat; they are a nostalgic journey back to simpler times, filled with the warmth of home and the sweetness of shared moments. Whether you’re baking them for a holiday gathering, a special occasion, or simply to satisfy a craving, I encourage you to try this recipe and create your own cherished memories. Don’t be afraid to experiment with variations and substitutions to make them your own. And if you do, please share your creations with me – I’d love to hear about your baking adventures! Enjoy!