Crisp Oatmeal Cookies

100 servings Prep: 15 m Cook: 15 m Total: 30 m Beginner
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Crisp Oatmeal Cookies
These cookies were served in our school cafeteria; these were always the best tasting cookies when I was in school. Made with rolled oats, coconut, and a perfect balance of brown and white sugar, they bake up crispy with beautifully crinkled tops.

Ingredients

100 servings
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1 cup shortening
  • 2 eggs
  • 1 1/2 cup rolled oats
  • 2 cups flour
  • 1 cup coconut
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp vanilla

Step-by-Step Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large glass bowl, cream shortening, white sugar and brown sugar until light and fluffy.
  3. Add the eggs and beat well.
  4. Add the oats, flour, coconut, baking soda, salt, baking powder and vanilla. Blend until mixture is moistened and well combined.
  5. Form into small balls (about 1 tablespoon each) and place on a greased baking sheet, spacing them about 2 inches apart. Note: Do not press the balls down. Dough will spread in the oven and cookies will have a crinkled top.
  6. Bake at 350 degrees for 10 to 15 minutes or until golden brown around the edges.
  7. Let cool on baking sheet for 2-3 minutes before transferring to a wire rack to cool completely.

Common Problems and Solutions

Q: Why are my cookies spreading too much?

A: Make sure your shortening is at room temperature, not melted. Also, don't skip the chilling step if your kitchen is warm - refrigerate the dough balls for 15-20 minutes before baking.

Q: Can I press the dough balls down before baking?

A: No, resist the urge! Leaving them as balls allows them to spread naturally in the oven, creating that characteristic crinkled top that makes these cookies special.

Q: How do I know when they're done?

A: Look for golden brown edges while the centers are still slightly soft. They'll continue to firm up as they cool on the baking sheet.

Tips and Techniques

For extra crispy cookies, bake on the longer end of the time range (closer to 15 minutes). If you prefer a chewier texture, pull them at 10-12 minutes. Store in an airtight container to maintain crispness.

Ingredient Substitutions

  • shortening: butter (1 cup)
  • rolled oats: quick oats
  • coconut: chopped pecans or chocolate chips

Equipment Needed

  • Large mixing bowl
  • Electric mixer or wooden spoon
  • Baking sheets
  • Wire cooling rack