"Delicious oatmeal cookies like grandma's!" — Cathie
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packed brown sugar
1 1/2 cups
quick cooking oats
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 cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers!
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 the fridge. They were easier to work with the first. I made the dough into a roll and stuck in the fridge and found they were falling apart when I went to slice them and put them in the oven. I think you can use a better recipe and press the dough to make them crispy. Also, whenever I make oatmeal cookies I add cinnamon...add a good flavor and spice.
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 rolls of dough can also be frozen and used to make small batches of fresh cookies for your kids after school. This one is a keeper!
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! The second time I baked, I made them smaller, and now they were crisp, which I like better. Cutting the cookies didn't work for me, so next time I will only cool the dough and roll SMALL balls.(because they spread a lot) Dipping the fork in milk and flatten them, works fine as long as you dip after each flattening. From now on I will only use half or a third of the recipe.
I forgot to put the nuts in, and also forgot to dip them with milk, and they were delicious!! My daugther keeps asking for another one..and another...
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'm glad I divided the dough into six rolls and froze some of them. I like making my cookies on the smaller side so 1 roll yielded 10 cookies. Even with them smallish, I had to bake them at 10 minutes because I dipped the fork in milk each time I flattened. The cookies were crispy along the edges and a little moist in the center... This oatmeal cookie recipe is a keeper.
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 one inch balls to bake. So chewy, remind me of the olden days :)
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 asking me to make more! I chopped up raisins and used them instead of the nuts and they were great!
* Percent Daily Values are based on a 2,000 calorie diet.
Oatmeal Crispies I
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 75
This chewy oatmeal cookie is loaded with chocolate chips, coconut, and nuts.
These chewy oatmeal raisin cookies are spiced with cinnamon and cloves.
See a top-rated recipe for soft, chewy oatmeal cookies.