Crisp Oatmeal Quicks
Crisp Oatmeal Quicks are delightful cookies featuring oatmeal, cornflakes, and optional add-ins like raisins, nuts, or chocolate chips, offering a crunchy, sweet treat perfect for all ages.
Ingredients
- 1/2 cup shortening ⓘ
- 1/2 cup margarine ⓘ
- 1 cup white sugar ⓘ
- 1 cup brown sugar ⓘ
- 2 eggs ⓘ
- 2 cups sifted flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt
- 1 teaspoon vanilla ⓘ
- 2 cups quick cooking oatmeal ⓘ
- 1 cup cornflakes or wheat flakes ⓘ
- 1/2 cup raisins or chopped nuts or 1 cup chocolate chips ⓘ
Instructions
- Cream together shortening, margarine, and sugars until light and fluffy.
- Blend in beaten eggs.
- Gradually blend in the mixture of sifted flour, baking powder, baking soda, and salt.
- Fold in oatmeal, then cornflakes and vanilla.
- Add one of the choice ingredients (raisins, chopped nuts, or chocolate chips).
- Blend the choice in well and drop by teaspoonfuls onto ungreased baking sheets.
- Bake at 350°F (175°C) for 12 to 15 minutes.
Tips & Substitutions
For a richer flavor, you can substitute half of the shortening with butter. If you want a healthier version, consider using whole grain oats and reducing the sugar by a third. Ensure to sift the flour to avoid lumps and achieve a lighter texture. If you prefer a crunchier cookie, increase the cornflakes to 1 1/2 cups.
Serving Suggestions
These cookies are delightful on their own but can also be served alongside a glass of cold milk or a scoop of vanilla ice cream for a treat. They make great snacks for lunch boxes or casual gatherings. For a fun twist, consider pairing them with Cornflake Ice Cream Dessert for a crunchy dessert duo.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag for up to three months. Reheat in the oven at 300°F (150°C) for about 5-7 minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Crisp Oatmeal Quicks contains roughly 2041 calories, with 24g protein, 295g carbohydrates, and 75g fat. It is an excellent source of iron (105% of the Daily Value), calcium (60% of the Daily Value), and vitamin A (60% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rolled oats instead of quick cooking oatmeal?
Yes, you can use rolled oats, but the texture may be chewier. You may need to adjust the baking time slightly as rolled oats can absorb more moisture than quick oats.
What can I substitute for the eggs in this recipe?
For an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg. This will help bind the ingredients while keeping the cookies moist.
How can I make these cookies gluten-free?
To make them gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the oats are certified gluten-free, as cross-contamination can occur. Adjust baking time as needed, as gluten-free flours can behave differently.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).