Crunchy Hearty Oatmeal Cookies

I came up with this recipe for crunchy oatmeal cookies while trying to create a cookie with the crunchiness of store bought but with the freshness of homemade. The shortening is key to the great texture, but you can substitute butter for a slightly less flaky, crispy, cookie.

crunchy oatmeal cookies


Crunchy Hearty Oatmeal Cookies
Prep time
Cook time
Total time
A crispy oatmeal cookie with an unusual texture
Recipe type: Dessert
Serves: 24
  • 1 cup all purpose flour (4.5 oz/ 126 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup shortening (trans fat free) (64 grams)
  • 1/4 cup butter, melted and slightly browned if desired
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoon molasses, corn syrup, maple syrup or some other syrup
  • 1 large egg
  • 1 teaspoon vanilla
  • 3 cups oats, old fashioned
  • 1 cup pecans, chopped and toasted
  • 1/4 cup shredded sweetened or unsweetened coconut
  1. Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
  2. Stir together flour, baking soda, cinnamon and salt; Set aside.
  3. Cream shortening, butter and both sugars in a mixing bowl using high speed of an electric mixer; Stir in honey, syrup, egg and vanilla. Add flour mixture and stir until incorporated. Stir in oats, pecans and coconut.
  4. Using wet hands, form mixture into 3/4 to 1 inch balls and place about 2 inches apart on ungreased cookie sheets. Using palm of wet hand, press down slightly to about ½ inch.
  5. Bake for 11-13 minutes or until edges are brown; Cool for about 3 minutes on cookie sheets then transfer to a wire rack to cool. They will crisp and firm up quite a bit as they cool.

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