Katrina gave me this recipe years ago. It for her mother’s Crisp Oatmeal Cookies, and it’s a recipe that lives up to its title. The catch is, you have to use shortening to get the snappy, crisp texture. You can try with butter, but most likely you’ll get crispy edges and slightly soft centers. Not that that’s a bad thing!
Crisp Oatmeal Cookies Notes
Overall, these are great cookies and very crispy. I kind of miss the butter flavor in this recipe, but the cookies are still very good. They are sweeter than the previous shortening based cookies and had kind of a crispy teeth-stick texture. I wouldn’t put chocolate chips in these, but they are great with pecans and I think butterscotch chips might be a good addition as well.
Katrina’s Mom’s Crisp Oatmeal Cookies
- 3/4 cup shortening
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1/4 cup water
- 1 teaspoon vanilla
- 1 cup all purpose flour 4.5 oz
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 t. baking soda
- 3 cups old fashioned oats
- Beat first 6 ingredients (shortening through vanilla) together in a mixing bowl. Combine flour, salt, cinnamon and soda and sift (I didn’t sift). Stir dry ingredients into creamed mixture. Stir in oats. Grease cookie sheets, although parchment probably takes care of that. Drop by rounded teaspoonfuls spacing 2 inches apart and bake at 350 F for 12-15 min.
Shortening usually helps prevent spreading and gives the cookies a crisper texture. Butter would change the texture, but the cookies might still be good.
Would it be the same to use butter instead of shortening?
Oatmeali cooken fer tzi.
These are my husband’s absolutely favorite cookies – with the addition of lots of raisins! I’ve been making half a recipe (using two tablespoons of egg) since he can’t stay out of them.
There seems to be mixed reviews on Compost cookies — from Chowhound “Compost was disgustingly textured, with too much happening in a bad way, and far too sweet. It was both undercooked and overcooked all at the same time. Whatever size, I didn’t want more then a bite.”
These look delicious! What a great collaboration between two wonderful food bloggers!
Amazing timing. I was just telling my husband how my mom used to make a very similar cookie and how much I loved them.
This is added to this weekend’s agenda.
CB, I didn’t see the Martha Stewart show, but I saw the cookie on Serious Eats. It sounds good. I’ll bet it would be even better made at home. I couldn’t really clone it because I’ve never tasted it and don’t have enough descriptions from people as to what the flavors and textures are, but I could probably create a new compost cookie. Yum.
I’m making a red wine chocolate bundt cake today.
Just wondering if you saw Martha Stewart a week or so ago when she visited Momofuku Milk Bar…there were some cookies that I bet you could master….marshmallow chocoalte chip and what they call a compost cookie…it had pretzels, potato chips, butterscotch and chocolate chips!!! I would love to create them but would have no idea the portions of these add ins. They also mentioned using powdered nonfat milk in thier cookies…ever heard of such a thing?
Awesome, thanks, Anna! Come on over to the blog and check out the yummy TWD Devil’s Food Cake, ya’ll!