My Favorite Crunchy Cookie
Crunchy, hearty cookies with oats, walnuts, and raisins offer a satisfying treat perfect for snack time or sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 350°F.
- Add raisins to the flour so they will not clump together.
- Beat shortening, brown sugar, and granulated sugar well on low speed.
- Drop by teaspoons about 2 inches apart onto a greased cookie sheet.
- Bake for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a variation, try substituting half the shortening with unsweetened applesauce for a lighter texture. If you prefer a nut-free option, simply omit the walnuts and add a bit more oats. Incorporating spices like cinnamon or nutmeg can elevate the flavor profile. Ensure to mix the oats thoroughly to achieve that crunchy texture. For a fun twist, you could add some chocolate chips or dried cranberries.
Serving Suggestions
These crunchy cookies are perfect for an afternoon snack or as a sweet addition to a lunchbox. Pair them with a glass of milk or a cup of tea for a delightful treat. They also make a wonderful dessert alongside a scoop of vanilla ice cream or can be crumbled over yogurt for breakfast. For a deliciously sweet pairing, consider serving them with a slice of Blackberry Buckle.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer bag for up to three months. To enjoy them warm, simply reheat in the microwave for about 10-15 seconds or in an oven at 350°F for a few minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Favorite Crunchy Cookie contains roughly 1430 calories, with 32g protein, 244g carbohydrates, and 42g fat. It is an excellent source of protein (64% of the Daily Value), dietary fiber (62% of the Daily Value), and iron (53% 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 oats?
Yes, rolled oats can be used in place of quick-cooking oats, but the texture of the cookies may be slightly chewier. If you prefer a crunchier cookie, you might want to give the rolled oats a quick pulse in the blender to break them down a bit before mixing them in.
What can I substitute for shortening?
You can substitute shortening with an equal amount of butter or coconut oil. Keep in mind that butter will add a richer flavor, while coconut oil will impart a slight coconut taste. Both options will affect the texture slightly, so choose based on your preference.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown on the edges and still slightly soft in the center. They will continue to firm up as they cool on the baking sheet. Be careful not to overbake, as this can lead to dry cookies.
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).