Crisp Oatmeal Cookies

SUBMITTED BY: S. Hynek PHOTO BY: Angie

"Crispy, delicious oatmeal cookies."

PREP TIME	15 Min
COOK TIME	12 Min
READY IN	27 Min

SERVINGS & SCALING

Original recipe yield: 4 dozen

USMETRIC

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INGREDIENTS

1/2 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1/2 cup flaked coconut (optional)
1/2 cup miniature semi-sweet chocolate chips (optional)

READ REVIEWS (137)

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
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.
Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 21, 2006 by GRANNYLOOHOO

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.

18 users found this review helpful

Reviewed on Mar. 24, 2006 by TopDog

This is an elegant cookie. It is European in style. I took the advice of other reviewers and used butter rather than shortening (more cholesterol, but no trans-fats). I used the cocoanut but not the chocolate chips. They are very crisp and buttery....very nice with a cup of espresso!

5 users found this review helpful

Reviewed on Apr. 23, 2007 by KITTYGRACE

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.

4 users found this review helpful

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