Crunchy Oatmeal Cookies Recipes

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GRAN'S CRUNCHY OATMEAL COOKIES

This is NOT my kinda cookie. I like a doughy, chewy, soft BIG cookie, BUT everyone in my family adores these little hard crunchy cookies and I have to admit, I love them too! Even when my Grandmother was older and had a hard time getting around, she'd make these from scratch and mix them together by hand (for the last part). To make life easier, she would make the dough the first day, chill it overnight and bake the next. They are ONLY great straight out of the freezer. With a cup of tea? Wonderful and just how GG (Gran) used to enjoy them. A Christmas or birthday didn't go by without receiving a bag of these straight from the freezer and I plan to continue that legacy.

Provided by Liza at Food.com

Categories     Drop Cookies

Time 32m

Yield 1 batch, 30-40 serving(s)

Number Of Ingredients 12



Gran's Crunchy Oatmeal Cookies image

Steps:

  • Beat butter, sugar, egg, water and vanilla together til creamy.
  • Sift together flour, salt and soda.
  • Add to creamed mixture and blend well.
  • Stir in oats, walnuts and chocolate chips.
  • Put in fridge and chill overnight.
  • preheat oven to 350 degrees.
  • Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
  • Bake for 10-12 minutes.
  • Cool and store in plastic bag in freezer.
  • Eat straight from freezer-delish.

Nutrition Facts : Calories 156.5, Fat 7.4, SaturatedFat 3.7, Cholesterol 19.2, Sodium 105.1, Carbohydrate 21.1, Fiber 1.2, Sugar 12.1, Protein 2.4

3/4 cup soft unsalted butter
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1/4 cup water (makes them crunchy)
1 teaspoon vanilla
1 cup sifted flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups Quaker Oats, uncooked
1/2 cup chopped walnuts
1/2 cup chocolate chips

CRISPY OATMEAL COOKIES

Provided by Food Network

Categories     dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 10



Crispy Oatmeal Cookies image

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.

3/4 pound (3 sticks) unsalted butter
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

CHOCOLATE CHIP OATMEAL COOKIES

Provided by Food Network

Categories     dessert

Time 40m

Yield about 36 cookies

Number Of Ingredients 13



Chocolate Chip Oatmeal Cookies image

Steps:

  • Set 2 racks in the middle and upper thirds of the oven and preheat to 350 degrees F.
  • In a medium bowl, stir the flour, baking powder, baking soda, salt, oats, and pecans together with a whisk or fork.
  • In a large bowl, beat the butter, brown sugar, and granulated sugar together for 30 seconds until blended. Beat in the egg until smooth and barely fluffy. With mixer running on medium high, drizzle in the maple syrup, and vanilla until incorporated. Turn the mixer down to its lowest setting and gradually add the flour-oatmeal mixture. Blend just to combine, then mix in the chocolate chips.
  • Drop walnut-sized balls of dough onto a nonstick or parchment-lined cookie sheet at 3-inch intervals. With moistened fingers, flatten and round out the cookies a little. Bake for 9 minutes, turning the pan once for even baking. The cookies are done when they are lightly browned on top. Set the cookie sheets on a rack to cool.

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups rolled (old-fashioned) oats
1/2 cup coarsely chopped pecans
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semisweet chocolate chips

OATMEAL COOKIES

This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.

Provided by madge01

Time 35m

Yield Makes Cookies

Number Of Ingredients 0



Oatmeal Cookies image

Steps:

  • Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
  • Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
  • In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
  • In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
  • For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
  • Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
  • Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

THIN AND CRISPY OATMEAL RAISIN COOKIES

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14



Thin and Crispy Oatmeal Raisin Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

CRISPY OATMEAL COOKIES

This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.

Provided by BarbAmen

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10



Crispy Oatmeal Cookies image

Steps:

  • Preheat oven to 350°F.
  • In mixer cream butter until fluffy.
  • Add the sugars and cream together until light and fluffy.
  • Add the egg and vanilla and mix well.
  • In another bowl, stir together the oats, flour, salt and baking soda.
  • With mixer on low begin adding the oat mixture to the butter mixture.
  • Mix only to combine.
  • Add raisins and again mix only to combine.
  • Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
  • MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
  • Bake until browned and crispy around the edges about 8-10 minutes.
  • Let cool on wire racks and store in airtight container.

Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5

1 1/2 cups unsalted butter
1 cup light brown sugar
1 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

CRISP OATMEAL COOKIES

Crispy, delicious oatmeal cookies.

Provided by S. Hynek

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 27m

Yield 24

Number Of Ingredients 12



Crisp Oatmeal Cookies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
  • Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
½ cup flaked coconut
½ cup miniature semi-sweet chocolate chips

CRISPY OATMEAL COCONUT COOKIES

Anything is possible when you're baking with Betty, so take your favorite oatmeal and crisp rice cereal and give a breakfast staple a sweet cookie change up. These oatmeal coconut pecan cookies are packed with flavor and a delightfully light and crispy crunch! They are thin but not too thin, slightly soft in the center with crispy edges and their texture is perfect for dipping into a glass of cold milk. This recipe is simple to make with no rolling or shaping required, just make sure to measure each of your ingredients carefully. We suggest doubling the recipe since we haven't met anyone that only eats one of these light and flavor-filled oatmeal coconut cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 36

Number Of Ingredients 12



Crispy Oatmeal Coconut Cookies image

Steps:

  • Heat oven to 350°F. Spray cookie sheets with cooking spray.
  • In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
  • Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
  • Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 80, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 70 mg

1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 cup Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup old-fashioned oats
1 cup crisp rice cereal
1/2 cup flaked coconut
1/2 cup chopped pecans

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