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    Home » Dessert Recipes » Cookie Recipes

    Oatmeal Crispies

    Lindsay Moe

    55 shares
    a stack of Oatmeal Crispies on a plate
    Jump to Recipe

    For some reason oatmeal cookies seem rather geriatric to me, right up there with gingersnaps and Mexican wedding cookies. Perfectly delicious, but rather grown up. Maybe its the nutritional content of the oatmeal.

    Strangely, they also remind me extensively of my childhood. Maybe that’s why they seem geriatric – when you’re a kid everyone over 5 feet tall is old, old, old. Then again, I thought kids made too much noise, I watched Jeopardy, and wore pants that covered my belly button as a child, so maybe my childhood was geriatric after all.

    However oatmeal cookies make you feel, they can be a slightly healthier option when your cookie cravings hit. There’s still butter and sugar, but the addition of whole wheat flour and oats really ups the filling fiber content.

    I’m not a huge fan of nuts in baked goods, but the walnuts here pair very nicely with the whole wheat flour to add a great flavor to these cookies.

    I’m also usually wary of using shortening but wanted to try it as the recipe stated before I strayed away. The cookies turned out really good, but I would probably use all butter next time just for nutrition’s sake.

    Make these for yourself or deliver some to your grandmother and make her day.

    Oatmeal Crispies on a plate next to a bowl of walnuts

    Recipe

    Oatmeal Crispies

    Oatmeal Crispies

    A chewy oatmeal cookie.
    5 from 1 vote
    Print Pin Rate SaveSaved!
    Prep Time: 25 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 37 minutes minutes
    Servings: 24
    Calories: 222kcal
    Author: Lindsay Moe

    Ingredients

    • ½ cup butter
    • ½ cup vegetable shortening
    • ¾ cup white sugar
    • ¾ cup brown sugar,, packed
    • 1 teaspoon vanilla
    • 2 eggs
    • 1 cup unbleached all-purpose flour
    • 1 cup whole wheat flour
    • 2 cups old fashioned oats
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ cup milk
    • 1 cup chopped walnuts

    Instructions

    • Preheat the oven to 375ºF. Line a baking sheet with parchment paper, a silpat, or spray with cooking spray.
    • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, shortening and sugars until they are light and fluffy. Add the vanilla and eggs and beat until it is light.
    • In a large bowl, combine the flours, oatmeal, salt, baking powder, and baking soda. Add about 1 cup to the butter mixture and blend. Mix in the milk, then the remaining dry ingredients. Fold in the nuts.
    • Drop the doughy by the teaspoon or with a small cookie scoop onto the prepared baking sheet. Bake 10-12 minutes or until the edges and tops are beginning to brown.

    Notes

    Adapted from The King Arthur Flour 200th Anniversary Cookbook
     

    Nutrition

    Calories: 222kcal | Carbohydrates: 26g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 24mg | Sodium: 162mg | Potassium: 104mg | Fiber: 1g | Sugar: 13g | Vitamin A: 140IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    55 shares