Oatmeal Butter Crisps
Crisp, buttery oatmeal cookies with warm cinnamon and a hint of sweetness, perfect for a comforting treat or afternoon snack with tea or milk.
Ingredients
Instructions
- Preheat oven to 375°F.
- Mix brown sugar, softened butter or margarine, and egg thoroughly.
- Stir in quick cooking oats, all-purpose flour, baking soda, salt, and ground cinnamon.
- Shape dough by tablespoonfuls into 1 1/2-inch balls.
- Place on ungreased baking sheet, 1 inch apart, and press down with a fork.
- Bake until almost no indentation remains when touched, about 9 minutes.
- Cool slightly and remove from baking sheet.
Tips & Substitutions
For a chewier texture, try using old-fashioned oats instead of quick cooking oats. If you prefer a less sweet cookie, reduce the brown sugar by 1/4 cup. You can also substitute half of the butter with applesauce for a lighter option without sacrificing moisture. Experiment by adding chocolate chips or nuts for added flavor and texture. These oatmeal butter crisps are a great treat alongside a slice of Mom'S Custard Rhubarb Pie.
Serving Suggestions
Serve these delightful oatmeal butter crisps warm for an irresistible treat. They pair beautifully with a cup of tea or coffee, making them perfect for afternoon snacks or casual gatherings. Consider serving them alongside Gelatin Poke Cake for a fun dessert platter or adding some fresh fruit for a more balanced treat.
Storage & Reheating
Store leftover oatmeal butter crisps in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To reheat, place them in a preheated oven at 300°F for about 5 minutes to restore their crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Butter Crisps contains roughly 105 calories, with 2g protein, 22g carbohydrates, and 1g fat.
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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour. Keep in mind that whole wheat flour will give the cookies a denser texture and a nuttier flavor. If using entirely whole wheat, consider adding a tablespoon of extra liquid to maintain moisture.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown around the edges, and almost no indentation remains when touched lightly in the center. They will firm up as they cool, so don't overbake to avoid a dry texture.
Can I add chocolate chips to this recipe?
Absolutely! Adding chocolate chips is a great way to enhance the flavor. You can mix in about 1 cup of semi-sweet chocolate chips after combining the dry ingredients. They will melt slightly during baking, creating delicious pockets of chocolate in each cookie.
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).