Crispy, delicious oatmeal cookies.

Recipe Summary

prep:
15 mins
cook:
12 mins
total:
27 mins
Servings:
24
Yield:
4 dozen
Advertisement

Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

    Advertisement
  • In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.

  • Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts

127 calories; protein 1.3g 3% DV; carbohydrates 17.5g 6% DV; fat 6.2g 10% DV; cholesterol 7.8mg 3% DV; sodium 94.1mg 4% DV. Full Nutrition

Reviews (279)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/29/2009
To get really crisp cookies, just cut the amount of brown sugar in half, and increase the white sugar by 2 tbsp. Then bake for 15 mins~ voila! Crisp cookies that you CAN'T get from using equal amounts of brown and white sugar. Read More
(187)

Most helpful critical review

Rating: 1 stars
11/06/2011
I don't know what I did wrong. I followed the recipe exactly but they came out nothing like the picture. They were just a ball of hard oats. Mine didn't spread at all. They were crumbly, dry and bland. Read More
(7)
317 Ratings
  • 5 star values: 242
  • 4 star values: 52
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 4
Rating: 4 stars
04/29/2009
To get really crisp cookies, just cut the amount of brown sugar in half, and increase the white sugar by 2 tbsp. Then bake for 15 mins~ voila! Crisp cookies that you CAN'T get from using equal amounts of brown and white sugar. Read More
(187)
Rating: 5 stars
07/21/2006
I've always used the recipe on the oatmeal box but this is superior to it. The only adjustments I make are to grind 1/2 of the oatmeal in my food processor, added 1/2 cup each of raisins & pecans, and I did not use the choc. chips or coconut. I also treated them as a "drop" cookie since my dough was a little moist. I use this recipe as a base for peanut butter cookies (add 1/2 cup peanut butter & leave out nuts & raisins and grind all the oatmeal) and chocolate chip cookies because they are the perfect combination of crispy outside & chewy inside. Read More
(91)
Rating: 5 stars
04/23/2007
This is the best cookie recipe that I've tried in years. I didn't have quite enough shortening so I put about a tablespoon of butter in with it, no problem. I lost control of the vanilla bottle when measuring and put probably twice as much in as I was supposed to, no problem. Didn't have quite enough white sugar so I topped it off with brown sugar, no problem. And best of all, I always forget the last batch that I put in the oven and end up ruining them, but these, even though they were pretty brown, they were still great! Unbelievable! I put chocolate chips in them, yummy. I can't wait to try some of the other suggested variations. You won't be disappointed with this recipe. Read More
(51)
Advertisement
Rating: 5 stars
09/05/2005
These cookies are DANGEROUS. As close to a perfect recipe as any I've found wonderfully crisp along the edges with a satisfying chewy middle thanks to the coconut. The second time I made them I increased the oatmeal to a full cup. To avoid saturated fat and trans fat I substituted Canola Harvest 0 Trans Fat margarine for shortening Crisco 0 Tans Fat PER SERVING Shortening actually has a lot of trans fats...they get around it by increasing the claimed serving size sqeaking by the FDA rule and for an increased burst of flavor when the cookie first touches your tongue I greased the cookie sheet with butter. This adds just a minimal amount of saturated fat/cholesterol but a lot of flavor. I have also made this recipe adding walnuts and cranberries...delicious but still full of healthful stuff to "offset" the cookie's decadence. Read More
(34)
Rating: 4 stars
03/24/2006
This is an elegant cookie. It is European in style. I took the advice of other reviewers and used butter rather than shortening (more cholesterol but no trans-fats). I used the cocoanut but not the chocolate chips. They are very crisp and buttery....very nice with a cup of espresso! Read More
(31)
Rating: 5 stars
05/24/2006
These cookies are fabulous! I have made them several times now and they are always perfect.. soft and yummy on the inside crunchy and well formed on the outside. I've made them with toasted almonds raisins dried apples chocolate chips.. you name it and I have tossed it in and this recipe never has let me down. Go for it.. You'll be a superstar! Read More
(25)
Advertisement
Rating: 5 stars
06/20/2006
These are absolutely wonderful!!! I also recomend using 1/4c shortening 1/4c butter instead of all shortening for it improves the flavor. These are great with both white and dark chocolate since the texture of the chocolate compliments the texture of the cookie. I have found a duel use for this recipe. By complete accident I once forgot to add the 1/2c of white sugar. This actually turned out almost as good as the crisp cookies in a completely different way! There were nice and chewy. I easily give both cookies 5 stars. Read More
(21)
Rating: 4 stars
01/06/2008
Easy recipe and very tasty. I made two batches - one rolled into balls and one with the drop method. The ball cookies turned out perfectly. The dropped cookies spread so thin that they burned and were inedible. I will be turning to this recipe again the next time I want a light and crisp cookie. Read More
(19)
Rating: 4 stars
01/16/2006
Very good cookies but still not my favourite! I really liked the crispness as compared to most oatmeal cookies which are very chewy. I added white chocolate chunks and semi-sweet chocolate chips to mine as well as some cinnamon and they were quite good. I only got 2 dozen though so next time I'll double the recipe. I thought they could use a few more oats (they weren't distinctly "oatmeal" if I didn't know I may not even have noticed the oats!). I enjoyed them though and I know they must have been good because there were 1.5 dozen left when I went to bed at night and only 2 cookies left when I woke up early the next morning! Read More
(16)
Rating: 1 stars
11/06/2011
I don't know what I did wrong. I followed the recipe exactly but they came out nothing like the picture. They were just a ball of hard oats. Mine didn't spread at all. They were crumbly, dry and bland. Read More
(7)