Reader’s Recipes: Oatmeal Crispies

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Oatmeal Crispies

Oatmeal Crispies are the classic oatmeal cookies you remember from childhood ~ crispy on the outside and soft and chewy inside.  Add nuts, raisins, or eat them plain, they’re just perfect!

Reader's Recipes: Oatmeal Crispies

Hi all — welcome to my Reader’s Recipes series of holiday cookies. I’m going to be sharing YOUR family recipes here every Saturday from now until the New Year.   Thanks to all of you who’ve sent in recipes for me to try!

Reader's Recipes: Oatmeal Crispies

Today I’ve made Oatmeal Crispies, from a recipe sent to me by Virginia, from Rhome, Texas, and  I predict these old fashioned homey cookies are going steal your heart.  It’s surprisingly hard to find a good honest oatmeal cookie in the stores these days, I know, I was looking for one a couple of weeks ago — everything seems to be stuffed, double stuffed, and glitzed up in some way or other, so I bet you’ll get a lot of use out of this delicious recipe.recipe boxOne of the reasons I chose Virginia’s cookies today is that I’ve never posted an oatmeal cookie on TVFGI…seems kind of hard to believe.  So I think it’s appropriate to kick off this series with something I haven’t shared with you before.  Virginia says “I came across this recipe in 1999 in a cookbook called “Best of Country Cookies” published by Taste of Home. They have become a staple in our house and I have been asked for this recipe numerous times. Such a perfect cookie!”

Oatmeal Crispies

I’m really delighted with this recipe.  They’re super easy to make, and they bake up perfectly crisp on the outside, chewy and slightly soft inside.  I like how oaty they are, too, and that’s because there’s twice as much oats in the recipe as flour.  It feels like you’re eating ‘real food’, and I can see why Virginia was asked for the recipe over and over.  She says that these cookies really saved the day when a family member developed cancer and oatmeal crispies were one of the few things they would eat.  Virginia found herself making a batch a week for months.

Crisp and chewy oatmeal cookies with raisins and walnuts

The recipe makes a large amount of cookies, so I couldn’t help but experiment a bit.  I separated out half the dough and added some giant yellow raisins and some crunchy walnuts.  Delish.  Raisins were never on my radar until recently when I picked up some gorgeously plump local raisins at my farmers market.  You’ve got to check out non-mass produced, or specialty, raisins when you get a chance, lots of supermarkets carry them now, and they’re worlds away from the dried up little guys we all grew up with.

Classic oatmeal raisin cookies with walnuts

This is an old fashioned cookie that really is as advertised — perfect!  They are comforting and satisfying, and if you like oatmeal cookies, these are for you.  The recipe is from Taste of Home.

Classic Oatmeal Crispies

Thanks so much Virginia!!

Classic Oatmeal Crispies
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5 from 2 votes

Reader’s Recipes: Oatmeal Crispies

Oatmeal Crispies ~ these cookies are super easy to make, and they bake up perfectly crisp on the outside, chewy and slightly soft inside.
Course cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Yield 36 cookies
Calories 106kcal
Author Sue Moran


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


  • Set oven to 350F
  • In a mixing bowl, cream shortening and sugars.
  • Add eggs, one at at time, beating well after each addition. Beat in vanilla.
  • Combine the remaining ingredients; gradually add to creamed mixture.
  • Drop by tablespoonfuls 2 inches apart onto un-greased baking sheets. Flatten lightly with a fork.
  • Bake for 10-12 minutes or until lightly browned. After cooling a couple of minutes, move to wire rack to cool.


Calories: 106kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


  • I found 12 minutes worked like a charm for baking.  Be aware that they don’t get real brown, and look slightly underdone at the 12 minute buzzer, but will firm up as they cool.
  • At the risk of sounding like a broken record, use FRESHLY grated nutmeg, it makes such a difference!
  • I don’t use shortening in my baking all that often, but when I do I usually use Crisco Butter Flavored Shortening.
  • If you’d like to vary the recipe, 1 cup each raisins and chopped walnuts worked well.  Next time I might be tempted to try chocolate chunks.
  • I think these cookies would work well with a basic gluten free flour mix because of the high proportion of oats in the recipe.
  • These cookies are very sturdy, making them a great choice for gift giving, and shipping.  Virginia says the baked cookies freeze and thaw beautifully.


Oatmeal Crispies pin


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  • Reply
    August 10, 2016 at 12:24 pm

    Can rolled oats be substituted? I find that the quick cooking oats appear to be so “processed” these days that I have stopped buying them. I have been searching for a good oatmeal cookie recipe and can’t wait to try this one!

    • Reply
      August 3, 2018 at 11:08 am

      Rolled oats work perfectly too Andrea 🙂

  • Reply
    February 18, 2016 at 3:42 pm

    Oatmeal cookies are my favorite! Would coconut oil work instead of shortening?

    • Reply
      August 3, 2018 at 11:07 am

      I haven’t tried it but it’s worth an experiment Lynn, just be sure the coconut oil is in solid form.

  • Reply
    October 17, 2015 at 10:16 am

    Just made these and they are wonderful!! I did use the butter flavored Crisco and tried fresh nutmeg for the first time— amazing!!
    I did get 6 dozen cookies out of the recipe using the 1 TBL measure.
    Thanks for a great recipe!

    • Reply
      October 17, 2015 at 11:38 am

      I love that I made a fresh nutmeg convert!!!

  • Reply
    Laura (Tutti Dolci)
    October 9, 2015 at 5:37 pm

    My Friday so needs an oatmeal crispie. Love these!

  • Reply
    Sheena @ Tea and Biscuits
    October 4, 2015 at 1:06 pm

    Sue, they look really, really good! And you’re so right about the freshly grated nutmeg, it makes all the difference! 🙂

    • Reply
      October 6, 2015 at 7:48 am

      Thanks Sheena — I am a nut about the nutmeg 😉

  • Reply
    October 4, 2015 at 11:40 am

    I know I am going to love your new series Sue, I’m a huge fan of oatmeal cookies.

    • Reply
      October 6, 2015 at 7:49 am

      I’m so glad people are responding to the idea — and I know there are some real great recipes out there!

  • Reply
    October 4, 2015 at 4:12 am

    This is my mothers oatmeal cookie recipe exactly minus the cinnamon and nutmeg. I love both of those spices and they look like great additions. Anyway I am 52 years old and have been eating and making them my whole life, they are hands down my favorite cookie. I pretty much used to make them non-stop when my daughter was growing up! I wanted to let you know I have seen this recipe several times now including on pioneer woman’s site. Based on the fact that many times it comes from someone around my age, whose mother used to make them, it makes me think they were a popular cookie of the late 50s or early 60s. And as a note to readers who want to sub butter, I wanted to let you know I sub butter in almost everything..but not in these cookies. The texture is totally changed with butter and you do not get that lovely crisp, almost meringue like outside (which you can totally see in your beautiful pics) covering the chewy inside. Sorry this was so long but I am pretty passionate about this particular recipes, it’s a part of my soul 🙂

    • Reply
      October 4, 2015 at 8:06 am

      I’m so glad you took the time to write in Terri! I am glad you added in the spices, as I’ve been eating these cookies (every night after dinner!) I’ve been noticing how I love the combination of the two. When I was writing up the post I did see Pioneer Woman’s post, and she made no mention of Taste of Home, so I wonder if it is an old recipe. I really really love these cookies and I wouldn’t be surprised if it was a very old, time tested recipe.

    • Reply
      September 20, 2018 at 3:50 pm

      Thank you for sharing your experience using butter. I wanted to use butter instead and I’ve been searching to find if that would work as well. Now I won’t make that mistake! Thank you!

  • Reply
    Rosemary Wolbert | Sprigs of Rosemary
    October 4, 2015 at 4:05 am

    A neighbor lady who used to run a bake shop in our small town (and who’s always called upon to make rolls and pies for church dinners!) says that one of her secrets is to use butter-flavored Crisco. Good to know!

    • Reply
      October 4, 2015 at 8:07 am

      I just stumbled on it and started buying it because it seems a little more appropriate than the white stuff, for baking 😉 I have to say I like the texture that shortening gives to cookies, a lot!

  • Reply
    [email protected]'s+Recipes
    October 4, 2015 at 3:21 am

    Crisp, yet soft and chewy…that’s what a perfect oatmeal cookie should be. These look fantastic, Sue.

    • Reply
      October 4, 2015 at 8:07 am

      Thanks Angie — I highly recommend these!

  • Reply
    [email protected] Baking in Pyjamas
    October 4, 2015 at 2:20 am

    I love this project your running, I can’t wait to see what other kind of reader’s recipes you’ll be sharing. Oatmeal cookies are a favourite of mine and these look wonderful, so thick and chock a block full of yumminess.

  • Reply
    [email protected] is How I Cook
    October 3, 2015 at 11:41 pm

    I can tell I am going to love this series. It is so much fun to interact with readers. I love seeing what they send. These look great!

  • Reply
    Chris Scheuer
    October 3, 2015 at 6:22 pm

    This definitely looks and sounds like a treasure. I love finding recipes like this that are tried and true! Pinning!

  • Reply
    Tricia @ Saving room for dessert
    October 3, 2015 at 10:49 am

    I love this project Sue – you are so smart and creative. I also love a good oatmeal cookie and am interested in the extra plump raisins – haven’t seen them but will be looking now. I bet they are the best! Sharing 🙂

    • Reply
      October 3, 2015 at 10:55 am

      Thanks Tricia 🙂 I really didn’t like raisins very much for most of my life, but I’ve rediscovered them!

  • Reply
    October 3, 2015 at 10:37 am

    A silly shortening question: I don’t use it. Can I substitute butter instead?

    • Reply
      October 3, 2015 at 10:54 am

      You can definitely use butter, but I think the texture will be crunchier, and they might spread a bit more.

  • Reply
    Linda J
    October 3, 2015 at 7:43 am

    Ahhh, I can tell you already that these will be good! It is almost identical to one my family has used for years called “Pride of Iowa” cookies. Grandma found it in the paper or some such thing. Anyway, that one adds coconuts and chopped nuts and she loved walnuts since they had them more readily available. They are also good with toffee chips. I make them either way and folks seem to love both versions

    • Reply
      October 3, 2015 at 7:51 am

      I love all your variations!