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. Also, I don’t use the word “hearty” in every day conversation, but it seems to describe these cookies hence the name. They are hearty oatmeal cookies!
Here’s a more recent photo.
Crunchy Hearty Oatmeal Cookies
- 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
- 1/4 cup butter melted and slightly browned if desired
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tablespoons honey
- 2 level 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
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Stir together flour, baking soda, cinnamon and salt; Set aside.
- 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.
- Using wet hands (the dough is crumbly!), 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.
- 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.