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Oatmeal Crispies Recipe
Oatmeal Crispies Recipe photo by Taste of Home
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Oatmeal Crispies Recipe

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My husband, who normally isn't fond of oatmeal, thinks these old-fashioned cookies are great. With a hint of nutmeg, their aroma is wonderful as they bake...and they taste even better!
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES:33 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch
MAKES: 33 servings

Ingredients

  • 1 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups quick-cooking oats
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon

Nutritional Facts

156 calories: 2 each, 7g fat (2g saturated fat), 13mg cholesterol, 116mg sodium, 22g carbohydrate (12g sugars, 1g fiber), 2g protein .

Directions

  1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture.
  2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.
Originally published as Oatmeal Crispies in Best of Country Cookies 1999, p19


Reviews for Oatmeal Crispies

AVERAGE RATING
(5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
TracieJo
Reviewed Oct. 18, 2014

"They were perfect"

MY REVIEW
NevadaRose
Reviewed Apr. 25, 2011

"Really nice flavor - I used half butter and half butter-flavored shortening - this will be a cookie recipe that I keep handy!"

MY REVIEW
cklayum@gmail.com
Reviewed Dec. 30, 2010

"really good; pretty, too."

MY REVIEW
eweaver
Reviewed Jan. 6, 2010

"I have made these cookies many times, and my family loves them! This recipe is absolutely the best oatmeal cookie I've ever made!"

MY REVIEW
lisa53202
Reviewed Nov. 27, 2008

"Very good--I used half shortening and half butter."

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