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Oatmeal Crispies I

"Delicious oatmeal cookies like grandma's!"
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servings 163 cals
Original recipe yields 36 servings (6 dozen)


  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 20.6g
  • 7%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 118 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Cream together shortening, margarine, and sugars.
  2. Beat in eggs and vanilla.
  3. Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.
  4. Shape into long rolls and roll in wax paper. Chill until firm.
  5. Preheat oven to 350 degrees F (180 degrees C).
  6. Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.
  7. Bake for 10 minutes.

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Read all reviews 73
  1. 90 Ratings

Most helpful positive review

These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the ...

Most helpful critical review

I tried this recipe and found it very difficult to make very flat so I would get a nice crispy cookie. The first batch turned out better than the second I made cause I didn't stick the dough in ...

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Most positive
Least positive

These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the ...

Perfect cookies. Very tasty and crispy. Though it should be noted that you must put the pieces about 2 to 2 1/2 inches away from each other, or else they will touch and bind. =)

This is exactly the recipe my family has passed down for generations and it can't be beat! The only exception is that we use butter-flavored Crisco in place of the butter and shortening. The r...

Delicious cookies! I used only butter. I guess I shaped the roll too thick. The cookies were not crisp in ten minutes, but chewy. I had to bake five times in my oven, because there were so many!...

Wonderful recipe to have when you need cookies quickly! I didn't have walnuts on hand so I used pecans. They came out delicious and my husband and toddler did not want to stop eating them! I'...

These are SO good. I really don't like when people 'change' the original recipe, howww-ever, use whole wheat flour for half of the total amount, a teaspoon of cinnamon and scoop or roll them in...

This is THE BEST oatmeal cookie recipe! My cookies have always been horrible, but I baked these last week and actually won a blue ribbon at our county fair with them! My family are actually as...

These cookies are the best Oatmeal cookies I've had. But here's the deal, my daughter made this recipe but changed it up a bit. She added 1 cup dark chocolate chips, 1 cup raisons and in place o...

In spite of a major "goof-up" these are the best cookies I have ever made. After I baked the first roll, and they melted into one flat cake, I realized I had left out the flour. Senior moment....