My Dad loved oatmeal cookies, and although my mom wasn’t a stellar baker or cook, she made him oatmeal cookies. A lot of oatmeal cookies. This recipe makes for crispy oatmeal cookies. Funnily enough, it took me many many years to get over my dislike of oatmeal cookies, but found myself craving a crispy oatmeal cookie texture. I found I love them when they’re fresh out of the oven, just cooled enough to handle. They are still crispy, but still warm enough to have a slight chew in the middle.
Though I’m not dissing dunking a crispy oatmeal cookie in my coffee in the morning.
I mean, it’s oatmeal, which is a breakfast item, right?!
The only difference in this from my mother’s recipe was the addition of nutmeg.
Crispy Oatmeal Cookies
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup Crisco / Tenderflake
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 3 cups quick rolled oats
- 1/2 cup pecan pieces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- In a mixer, beat the shortening and sugars together on medium, for about 3 minutes.
- Add the eggs, one at a time, mixing in between.
- Add the vanilla and beat until mixed.
- In a large bowl, whisk together the oats, flour, baking powder, baking soda, and nutmeg.
- Add in heaping cupful's at a time to the wet mixture, beating until just blended.
- Divide in half and form into logs, wrap in saran wrap, and refrigerate for 24 hours.
- Slice into approximately 1/4 inch slices and place well far apart. These cookies SPREAD OUT!
- Bake in an oven pre-heated to 350F and bake for 15 minutes or bake in a Ninja 8-in-1 at 325F for 7 minutes, turning the pan around and baking for an additional 7-8 minutes.