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crunchy hearty oatmeal cookies

Crunchy Hearty Oatmeal Cookies

A crispy oatmeal cookie with an unusual texture
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 24
Author Cookie Madness


  • 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.