Oatmeal Crispies Recipes

CRISPY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Whisk eggs, oil, and brown sugar together in a bowl until brown sugar is dissolved. Combine oats, baking powder, cinnamon, and salt in a separate bowl; stir into egg mixture just until moistened. Spoon oat mixture into prepared baking dish.
• Bake in the preheated oven until edges are golden brown, 20 to 25 minutes.

OATMEAL CRISPIES II

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
• Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
• Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.

OATMEAL CRISPIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

OATMEAL CRISPS

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.

COCONUT OATMEAL CRISPIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, coconut, baking soda and salt; gradually add to creamed mixture and mix well. Shape into two 6-in. rolls; wrap each roll in plastic wrap. Refrigerate for 1 hour or until firm., Unwrap dough and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool.

MOTHER'S OATMEAL CRISPIES

Steps:

• Cream butter.
• Add sugars; mix well.
• Add eggs and vanilla and beat well.
• Add flour, soda, salt, oatmeal and nuts and mix well.
• Shape into rolls on waxed paper.
• Chill in refrigerator or freezer.
• Slice 1/4-inch thick.
• Bake 10 minutes at 350°F.
• Yield: 5 dozen cookies.

ALMOND-OATMEAL CRISPIES

Steps:

• Heat oven to 375°F. In large bowl, beat butter and almond paste with electric mixer on medium speed until well blended. Beat in egg until well blended. Stir in cookie mix and 1 tablespoon water until soft dough forms.
• Using cookie scoop (2-tablespoon size), drop dough by level scoopfuls 2 inches apart onto ungreased cookie sheets. Press 1 almond in center of each mound of dough.
• Bake 12 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In small bowl, mix icing ingredients until smooth. Drizzle icing over cookies.

PIONEER WOMAN OATMEAL CRISPIES

Steps:

• In an electric mixer fitted with the paddle attachment cream together sugars and shortening.
• In a seperate small bowl combine vanilla extract and eggs.
• Slowly add vanilla/egg mixture to creamed sugars.
• In a seperate larger bowl sift together flour, salt and baking soda.
• Slowly add flour mixture to electric mixer while it is running.
• Remove nuts from stove top and finely chop.
• Add nuts and oats and 1/2 cup of the chocolate chips to mixer.
• Turn off mixer and add remaining chocolate chips, mix well.
• Place dough on a piece of wax paper and form into a log. (you can divide it into as many logs as you want and freeze).
• Refridgerate until ready to bake.
• Preheat oven to 350 degrees.
• Unwrap dough and slice to desired thickness.
• Place on cookie sheet and bake 8-10 minutes, until golden brown.