Crisp Oatmeal Cookies Recipe -
Crisp Oatmeal Cookies Recipe
  • READY IN 27 mins

Crisp Oatmeal Cookies

Recipe by  

"Crispy, delicious oatmeal cookies."

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Ingredients Edit and Save

Original recipe makes 4 dozen Change Servings
  • PREP

    15 mins
  • COOK

    12 mins

    27 mins


  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 More Reviews

Most Helpful Positive Review
Apr 29, 2009

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.

Most Helpful Critical Review
Nov 06, 2011

I don't know what I did wrong. I followed the recipe exactly but they came out nothing like the picture. They were just a ball of hard oats. Mine didn't spread at all. They were crumbly, dry and bland.

Jul 21, 2006

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.

Apr 23, 2007

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.

Sep 05, 2005

These cookies are DANGEROUS. As close to a perfect recipe as any I've found, wonderfully crisp along the edges, with a satisfying chewy middle thanks to the coconut. The second time I made them I increased the oatmeal to a full cup. To avoid saturated fat and trans fat I substituted Canola Harvest 0 Trans Fat margarine for shortening [Crisco 0 Tans Fat PER SERVING Shortening actually has a lot of trans fats...they get around it by increasing the claimed serving size, sqeaking by the FDA rule], and for an increased burst of flavor when the cookie first touches your tongue, I greased the cookie sheet with butter. This adds just a minimal amount of saturated fat/cholesterol, but a lot of flavor. I have also made this recipe adding walnuts and cranberries...delicious, but still full of healthful stuff to "offset" the cookie's decadence.

Mar 24, 2006

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!

May 24, 2006

These cookies are fabulous! I have made them several times now and they are always perfect.. soft and yummy on the inside, crunchy and well formed on the outside. I've made them with toasted almonds, raisins, dried apples, chocolate chips.. you name it and I have tossed it in, and this recipe never has let me down. Go for it.. You'll be a superstar!

Jun 20, 2006

These are absolutely wonderful!!! I also recomend using 1/4c shortening 1/4c butter instead of all shortening, for it improves the flavor. These are great with both white and dark chocolate since the texture of the chocolate compliments the texture of the cookie. I have found a duel use for this recipe. By complete accident I once forgot to add the 1/2c of white sugar. This actually turned out almost as good as the crisp cookies in a completely different way! There were nice and chewy. I easily give both cookies 5 stars.


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  • Calories
  • 127 kcal
  • 6%
  • Carbohydrates
  • 17.5 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 6.2 g
  • 10%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 94 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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