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Crisp Oatmeal Cookies

"Crispy, delicious oatmeal cookies."
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27 m servings 127 cals
Original recipe yields 24 servings (4 dozen)


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

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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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 245
  1. 276 Ratings

Most helpful positive review

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 a...

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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 a...

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 & pecan...

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 bottl...

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 ...

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 ...

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 alm...

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 sinc...

Easy recipe and very tasty. I made two batches - one rolled into balls and one with the drop method. The ball cookies turned out perfectly. The dropped cookies spread so thin that they burned an...

Very good cookies, but still not my favourite! I really liked the crispness, as compared to most oatmeal cookies which are very chewy. I added white chocolate chunks and semi-sweet chocolate c...