I was drawn to this recipe by the word "crispy" in the title. There are many recipes for soft and chewy oatmeal cookies and few for crispy, which is what I was looking for. Since I wanted a crispy oatmeal raisin cookie that spread out nicely, I omitted the coconut and used raisins instead of chocolate chips. I used butter instead of shortening. To ensure crispness, I used 3/4 cup white sugar and 1/4 brown instead of 1/2 and 1/2, but I think they would've still been fine if I'd stuck to the original proportions. They were nice and crisp and just a tad chewy in the very center. For the desired flavor, I added 1/4 tsp. each of cinnamon and nutmeg. I didn't want them overly brown and crisp on the bottom, so in lieu of greasing the cookie sheet I used parchment paper. Next time I will go half and half on the sugars as per the original recipe, since they got almost too crispy when completely cooled, but I will keep my other tweaks. These cookies taste great! BTW, 12 min. at 350 worked for me. They were a perfect golden brown and the picture they show doesn't do the cookies justice. Almost forgot, added an extra 1/4 cup oats, too, and got about three dozen. You'd have to roll these mighty small to get four.
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I was drawn to this recipe by the word "crispy" in the title. There are many recipes for soft...