Oatmeal Crisp
Oatmeal Crisp offers a delightful combination of crunchy oats and sweet, buttery flavors, making it perfect for cookies that satisfy both snack and dessert cravings. Ideal for sharing with friends and family.
Ingredients
Instructions
- With an electric mixer, thoroughly cream Crisco, brown sugar, granulated sugar, eggs, and vanilla.
- Beat well until mixture is smooth and combined.
- In a separate bowl, mix flour, salt, and soda.
- Add the dry ingredients to the creamed mixture.
- Stir in quick oats.
- Drop by spoonfuls onto an ungreased cookie sheet.
- Bake at 350°F (175°C) for 5 to 8 minutes.
Tips & Substitutions
For a healthier twist, consider substituting half of the Crisco with unsweetened applesauce or coconut oil. You can also use whole wheat flour instead of all-purpose flour for added fiber. If you're out of quick oats, rolled oats can work, though the texture may be slightly different. To enhance flavor, add a teaspoon of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
These oatmeal crisps are delicious on their own but can also be served with a scoop of vanilla ice cream or alongside a glass of milk for a classic treat. They pair beautifully with Cool Pudding Dessert for a delightful dessert spread. For a festive touch, consider adding chocolate chips or dried fruits to the dough for extra flavor and texture.
Storage & Reheating
Once cooled, store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to three months. Reheat in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes to restore crispness.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Crisp contains roughly 708 calories, with 12g protein, 116g carbohydrates, and 8g fat. It is an excellent source of vitamin C (25% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 2014mg per serving (88% 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 butter instead of Crisco?
Yes, you can substitute the Crisco with an equal amount of softened butter. This will give the cookies a richer flavor, but they may spread more during baking. Be sure to chill the dough for at least 30 minutes before baking to help maintain their shape.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the centers look slightly underbaked. They will continue to firm up as they cool on the cookie sheet. Keep an eye on them since baking time may vary slightly depending on your oven.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans make a great addition to oatmeal cookies, adding crunch and flavor. Just fold in about 1 cup of your favorite nuts along with the oats for a delicious variation. Adjust the sweetness slightly if desired.
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).