Oatmeal Crispies Recipe

5 5 5
Oatmeal Crispies Recipe
Oatmeal Crispies Recipe photo by Taste of Home
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Oatmeal Crispies Recipe

Read Reviews
5 5 5
Publisher Photo
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! —Karen Henson, St. Louis, Missouri
MAKES:
33 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

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

Directions

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.
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

Nutritional Facts

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

  • 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
  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

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Reviews forOatmeal Crispies

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TracieJo User ID: 7970932 36439
Reviewed Oct. 18, 2014

"They were perfect"

MY REVIEW
NevadaRose User ID: 4283670 21515
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
[email protected] User ID: 5407286 70368
Reviewed Dec. 30, 2010

"really good; pretty, too."

MY REVIEW
eweaver User ID: 1150707 70367
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 User ID: 1079567 35375
Reviewed Nov. 27, 2008

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

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