Crisp Oatmeal Cookies

Crisp Oatmeal Cookies

S. Hynek 0

"Crispy, delicious oatmeal cookies."

Ingredients 27 m {{adjustedServings}} servings 127 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 127 kcal
  • 6%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
  3. Bake for 12 minutes in the preheated oven, or until edges are lightly browned.
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Reviews 225

  1. 253 Ratings


To get really crisp cookies, just cut the amount of brown sugar in half, and increase the white sugar by 2 tbsp. Then bake for 15 mins~ voila! Crisp cookies that you CAN'T get from using equal amounts of brown and white sugar.


I've always used the recipe on the oatmeal box but this is superior to it. The only adjustments I make are to grind 1/2 of the oatmeal in my food processor, added 1/2 cup each of raisins & pecans, and I did not use the choc. chips or coconut. I also treated them as a "drop" cookie since my dough was a little moist. I use this recipe as a base for peanut butter cookies (add 1/2 cup peanut butter & leave out nuts & raisins and grind all the oatmeal) and chocolate chip cookies because they are the perfect combination of crispy outside & chewy inside.


This is the best cookie recipe that I've tried in years. I didn't have quite enough shortening so I put about a tablespoon of butter in with it, no problem. I lost control of the vanilla bottle when measuring and put probably twice as much in as I was supposed to, no problem. Didn't have quite enough white sugar so I topped it off with brown sugar, no problem. And best of all, I always forget the last batch that I put in the oven and end up ruining them, but these, even though they were pretty brown, they were still great! Unbelievable! I put chocolate chips in them, yummy. I can't wait to try some of the other suggested variations. You won't be disappointed with this recipe.