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!
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!
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.One 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!”
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.
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.
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.
Thanks so much Virginia!!
oatmeal cookie notes
- 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.
Reader’s Recipes: Oatmeal Crispies
- 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.
Questions and Reviews
I have been looking for an oatmeal cookie recipe but with walnuts and dried cranberries added that reminds me of the oatmeal cookie recipe I’ve loved all my life from my mom (and my grandmother before that – so that would probably be since 1930s-1940s). Their recipe came from Better Homes & Gardens and is called Oatmeal Crispies. And like your wonderful story, Terri, the recipe my mom made did not include the cinnamon and nutmeg (but it did include shaping them in rolls, wrapping in waxed paper, and chilling before baking)…but everything else is IDENTICAL! And like you, I am passionate about that oatmeal cookie! BTW…I’m in my 60s. Since I was just wanting to experiment with adding cranberries and walnuts to it, I was looking for quantity suggestions. Eureka! This is what I found. I am so excited to find kindred spirits. Thank you, Sue. And I totally agree with your suggestion…keep spreading the word about freshly ground nutmeg. It’s hard to believe how much better it is.
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!
Rolled oats work perfectly too Andrea 🙂
Oatmeal cookies are my favorite! Would coconut oil work instead of shortening?
I haven’t tried it but it’s worth an experiment Lynn, just be sure the coconut oil is in solid form.
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!
I love that I made a fresh nutmeg convert!!!
My Friday so needs an oatmeal crispie. Love these!
Sue, they look really, really good! And you’re so right about the freshly grated nutmeg, it makes all the difference! 🙂
Thanks Sheena — I am a nut about the nutmeg 😉