Black Forest Oatmeal Crisps Recipe

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Black Forest Oatmeal Crisps Recipe

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Although the recipe for my hearty chocolate-cherry novelties is sized right for a bake sale or cookie exchange, it can be cut in half for smaller gatherings.
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch
MAKES:
84 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min./batch

Ingredients

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2-1/2 cups quick-cooking oats
  • 6 ounces white baking chocolate, chopped or 1 cup white chocolate chips
  • 1-1/2 cups chopped red candied cherries
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup slivered almonds

Directions

In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in the remaining ingredients.
Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 14 dozen.
Originally published as Black Forest Oatmeal Crisps in Country Woman Christmas Annual 1999, p31

Nutritional Facts

2 each: 87 calories, 4g fat (1g saturated fat), 5mg cholesterol, 44mg sodium, 12g carbohydrate (8g sugars, 1g fiber), 1g protein.

  • 1 cup butter-flavored shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 tablespoons milk
  • 1 teaspoon almond extract
  • 1-2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2-1/2 cups quick-cooking oats
  • 6 ounces white baking chocolate, chopped or 1 cup white chocolate chips
  • 1-1/2 cups chopped red candied cherries
  • 1 cup (6 ounces) semisweet chocolate chips
  • 3/4 cup slivered almonds
  1. In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in the remaining ingredients.
  2. Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: about 14 dozen.
Originally published as Black Forest Oatmeal Crisps in Country Woman Christmas Annual 1999, p31

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