These Oatmeal Crispies are one of my favorite oatmeal cookies. I’ve made several variations of this by adding pecans and butterscotch chips. It’s truly the very best oatmeal cookie recipe I’ve ever made– I think it’s a subtle addition of cinnamon and nutmeg that gives this cookie a special “mmmmmm”
One morning, I noticed an unopened carton of Quick-Oats, and it triggered memories of an oatmeal cookie recipe that I’ve been making for years. I originally found it in a book “Best of Country Cookies“. I remember when my son was around 10 years old, I’d whip up a batch of these cookies, and his friends were so impressed. This is a cookie recipe that is about as perfect as you could ask for. While it’s still hot, it’s crispy on the outside, and chewy in the middle. They bake perfectly round, and they just make you look like a baking expert!
When I re-read the recipe, I realized that it calls for all shortening. I decided to go half butter and half shortening. Using all butter doesn’t really work for this cookie recipe– unless you like rock cookies. If that’s your case, use all butter. As usual, let me show you:
This is my first time using this product. I bought it a while ago, with the intention of using it to make pie crusts.
TIP: This might seem like a hassle, but I’ve developed a habit of separating my eggs in a single bowl, and then adding them into one bowl. Why? Look closely at the bottom right photo. That’s an egg shell. It’s easier to fish out. It’s never happened to me, but it’s also a way of catching a “bad egg” before it contaminates the rest.
Some people like to mix cookie batter by hand. My hat’s off to you! My stand mixer is my worker bee.
First step is to cream the butter/shortening (or all shortening, if you wish), with the sugar. This took about 3 minutes to become really creamy. Add the eggs, one at a time. Now, it’s time to add vanilla. I added one more ingredient– “Buttery Sweet Dough Emulsion” is a product that I used to make “Perfect Pound Cake“. I read that this extract/emulsion is great for cookies, so I added a scant teaspoon. (This later, proved to work beautifully. I love this stuff!)
There’s a lot of cookie batter, because I doubled the recipe. I transferred the batter (which is quite soft) and blended in the oatmeal.
I prefer baking with pre-cut parchment paper. They make life a whole lot easier– especially with clean up. Bake the cookies at 350F for about 11-13 minutes. You want them to look golden, but a little gooey in the very middle is fine– if you like chewy. Otherwise, add another minute or two, to the baking time.
Chewy Oatmeal Crispies
Ingredients
- 1 cup shortening OR ½ cup shortening and ½ cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups quick-cooking oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Optional additions:
- 1 cup butterscotch morsels or chocolate chip
- 1 cup pecans shopped
Instructions
- In a mixing bow, cream shortening and sugars. Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the remaining ingredients; gradually add to creamed mixture.
- Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
Variations:
- Add any or all of these: raisins, pecans or walnuts, chocolate or butterscotch chips and even coconut.
- Bake at 350°F for 10 to 12 minutes or until lightly browned. Don't over bake. They will become chewy as they cool. Remove to wire racks to cool.
Notes
This is a fabulous recipe! I do prefer the butter/shortening combo and I have never seen non-hydrogenated shortening~ If you like toffee, you should try some Heath toffee chips in these cookies. They are sooooo good!
We love oatmeal cookies and yours look fabulous. I can understand why they "rock your world." They would mine also.
Sam
Oatmeal cookies are awesome–especially with those chips in them!
Debby,
Your cookies look perfect and tasty! Thank you for all of the great tips. You were right, not blind. We did some work on my blog and forgot to put "Followers" back on. I got it added, thank you!! Have an awesome day ~LeslieMichele
Oatmeal cookies are my Dad's favorite. I'll have to make these the next time he comes to visit!
These cookies look quite dreamy! I love a really chewy cookie. I've heard that applesauce can also give it that chewy factor so I really want to experiment with different ratios of that and butter to see if I can get it right. One of these days…
Oatmeal cookies are my favorite…especially with butterscotch and pecans!
What a great recipes. The cookies look absolutely wonderful. I adore oatmeal cookies, si I'll have to give these a try. Have a great day. Blessings…Mary
These do look good and I have been having a thing for butterscotch lately! Wish I had a couple fo my lunch. 😉
That looks like the perfect cookie and that pound cake, I am making it this weekend!
I agree with your comment about most cooks and baking. Baking is an artform. It takes total attention and mastery of the ingredients being used. Not to mention, it takes more love for what one is doing.
I like to soak my eggs in warm water to bring them to room temperature too! Much quicker that way. I have issues with shortening too, but it does work really well for cookies. These look great!
What a neat tip about soaking your eggs in warm water to bring them to room temperature. So simple. NOw why have I never thoughth of that before! Shortening gives a better texture, butter a nicer flavour – oh what a dilema to be sure:-)
Thanks for sharing your tip about the eggs. And this recipe looks fabulous. Oatmeal cookies is something that my kids really like.
Mmm…I am making oatmeal cookies this week. These look crisp and delicious! 😉
Good tips! I really like using the small scoops for cookies, too. One of the first things my Mom taught me about baking was to crack one egg at a time in case there was a bad one. Have been doing that for years and it's saved me a couple of time!
You make this look sooo freaking easy. It looks amazing though. This is something I'm going to need to try out!
Debby, I've never heard of organic shortening, so it's off to Whole Foods to get some. We don't have Trader Joe's in SC yet, but I can drive to Hotlanta (a very good excuse to go shopping!) to a store t there. I love hot oatmeal for breakfast and have it every day. I'll have to try your oatmeal cookie recipe, but have to admit that I've got a good one too (from a friend, and not from me) that I'll do a comparison with my hubby who's got the real sweet tooth! Thanks, Roz
You give great tips! I do love this recipe.
Cool recipe! Very easy to follow. Thanks!
I will make it at Halloween as a treat.
I make a very similar recipe to this one, but add sea salt to the tops before baking. Out of this world.