Oatmeal Crispies
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
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
Reviews
My Mom used to make these at Christmas time each year. So delicious! Her recipe didn't include the nutmeg or the cinnamon. None the less, they were excellent. According to her directions, these are to be rolled into logs approximately 2" across, wrapped in wax paper, and refrigerated over night. Then slice them into 1/4" thick slices and bake on parchment paper. Don't think that these were ever meant to be a "drop" cookie, rather a refrigerator type cookie.That could very well explain why some complain of being extremely crumbly.
They have a really good flavor and were super easy to put together. I had an issue of my dough being extremely crumbly. It was difficult to drop by spoonful's. I am not sure if I did anything wrong when mixing but I put in all the ingredients with the correct measurements. Maybe that is how the dough is supposed to be? I would like some feedback from anyone who has made them. Thank you.
The addition of cinnamon and nutmeg makes this cookie excellent. Soft and chewy. I did find sea salt caramel baking truffles which I thought would add an extra special taste. The cookies would be wonderful without however chocolate and caramel, wow! Keeping this recipe.
NOTE: Even though the recipe says to use an ungreased cookie sheet, USE PARCHMENT PAPER! This cookie bakes super thin and extremely hard to remove from the cookie sheet after baking, if you do not use parchment paper. For the first 2 batches my efforts to get them off the cookie sheet (without the paper) after they cooled only left me with a pile of pieces. Too ugly to serve to friends, BUT the taste is awesome. My cookies took 12-13 min to bake before they got light brown and I used a heaping Tablespoon for each cookie. From the pieces I tasted, the outside is crispy and the inside is chewy. USE PARCHMENT PAPER!
First time I made these I cut the recipe in half. 5 1/2 dozen are quite a few, if you aren't sure you are going to like the. Well I made them a second time, full recipe.....these are so good. I grind up walnuts so they are very small and add them to to cookie....they are a little difficult to keep them blended in, but I like the crunch. Don't know if my oven runs extremely hot, but I put the first batch at 9 minutes and then cut back to eight for the rest. I guess I don't like my cookies too crispy. lol
Wonderfully crisp and flavorful. Quick and easy to make.
Good flavor and texture almost ate the whole batch right away! I used butter flavored shortening,
Crisp outside and chewy inside. The nutmeg is ever so slight which makes these slightly different. These are keepers.
Not wanting to adjust the recipe but could one add some coconut to it??? Just curious..
Delish