Crispy Oat Cookies Recipes

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CRISP OATMEAL COOKIES



Crisp Oatmeal Cookies image

Crispy, delicious oatmeal cookies.

Provided by S. Hynek

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 27m

Yield 24

Number Of Ingredients 12

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
½ cup flaked coconut
½ cup miniature semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • 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.
  • Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g

MAKEOVER CRISPY OAT COOKIES



Makeover Crispy Oat Cookies image

This revised recipe makes a smaller batch than the original but yields cookies the same size as the original. The trimmed-down treats have 40% fewer calories and just half the fat and saturated fat of the original. So nibble one of these cookies anytime.-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 15

1/4 cup butter, softened
1/4 cup canola oil
1 cup sugar, divided
1 tablespoon water
1 egg
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1-1/2 cups crisp rice cereal
1 cup quick-cooking oats
1/3 cup sweetened shredded coconut
1/4 cup chopped walnuts

Steps:

  • In a bowl, beat the butter, oil 3/4 cup sugar and water. Beat in egg and vanilla. Combine the flour, cornstarch, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts (dough will be sticky). , Shape into 1-in. balls; roll in some of the remaining sugar. Place dough 2 in. apart on baking sheets coated with cooking spray. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts :

CRISPY OAT COOKIES



Crispy Oat Cookies image

This cookies are a favorite of my family. My mother-in-law, Cindy Malszycki, shared this recipe with me.-Stephanie Malszycki, Ft. Myers, Florida

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup vegetable oil
1-1/3 cups sugar, divided
1 egg
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup crisp rice cereal
1 cup quick-cooking oats
1 cup sweetened shredded coconut
1 cup chopped walnuts

Steps:

  • In a bowl, beat the butter, oil and 1 cup sugar. Beat in egg and vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the butter mixture. Stir in the cereal, oats, coconut and nuts., Roll into 1-in. balls; roll in some of the remaining sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass dipped in remaining sugar. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 82 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 72mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.

CRISPY OATMEAL COCONUT COOKIES



Crispy Oatmeal Coconut Cookies image

Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 12

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup crisp rice cereal
1/2 cup flaked coconut
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
  • Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

Make and share this Crispy Oatmeal Cookies recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 7

1/3 cup butter
1/3 cup lightly packed brown sugar
1/4 cup water
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/2 teaspoon baking soda

Steps:

  • Cream butter and sugar to gether until light and fluffy.
  • Beat in water.
  • Combine flour, oats, cinnamon and baking soda.
  • STir into creamed mixture.
  • Roll out 1/8 inch thick on a lightly floured surfaace.
  • Cut into 2 1/2 inch circles.
  • Place on lightly greased baking sheet.
  • Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
  • Remove from pan.
  • Do not under cook these cookies, they should be crisp.
  • Cool and store in covered container.
  • They freeze well in a covered container.

OATMEAL CRISPS



Oatmeal Crisps image

Bake these delicate cookies during the weekend, and enjoy them throughout the week.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 25m

Yield Makes 24

Number Of Ingredients 6

4 tablespoons softened unsalted butter
3 tablespoons sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
2/3 cup rolled oats

Steps:

  • Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
  • Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.

Provided by BarbAmen

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 cups unsalted butter
1 cup light brown sugar
1 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

  • Preheat oven to 350°F.
  • In mixer cream butter until fluffy.
  • Add the sugars and cream together until light and fluffy.
  • Add the egg and vanilla and mix well.
  • In another bowl, stir together the oats, flour, salt and baking soda.
  • With mixer on low begin adding the oat mixture to the butter mixture.
  • Mix only to combine.
  • Add raisins and again mix only to combine.
  • Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
  • MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
  • Bake until browned and crispy around the edges about 8-10 minutes.
  • Let cool on wire racks and store in airtight container.

Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5

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