There’s nothing quite like a good, old-fashioned homemade cookie, right? My grandma’s Oatmeal Krispies cookies are the perfect accompaniment to an afternoon cup of tea. Chewy, crispy, and absolutely delicious, these cookies are sure to please the whole family.
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Grandma’s Oatmeal Krispies
This has always been my mom’s favorite cookie and while I’m partial to my chocolate chip cookie recipe, I must admit I’ve been enjoying these the past few days. I made Mom a batch for Christmas and baked several for us, as well. David is now a HUGE fan.
One reason I’ve never made these before is that they are made with Crisco shortening. I’m not sure I’ve ever bought Crisco. Maybe once early in my marriage to try to duplicate my other grandma’s fried chicken?
I prefer real butter in cookies but my mom insists that Oatmeal Krispies must be made with Crisco or the texture won’t be right. Since these were for her I actually bought a can of Crisco and followed the recipe exactly, something I am not usually known for. And I must say, it was hard to refrain from adding a little cinnamon.
However, I have to admit that these turned out absolutely perfect without any creative changes on my part.
Grandma's Oatmeal Krispies
Rich and chewy oatmeal raisin cookie
Ingredients
- 1 cup Crisco shortening
- 1 cup brown sugar, packed
- 1 cup white sugar
- 2 eggs, beaten
- 1 tsp vanilla
- 1 tsp salt
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 2 1/2 cups old fashioned oats
- 1/2 cup raisins
- 1/2 cup walnuts, chopped (optional)
Instructions
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Cream together shortening, brown sugar and white sugar.
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Add beaten eggs and vanilla; mix well.
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Sift together flour, salt and baking soda; stir into creamed mixture until well combined.
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Add oats, raisins and nuts (if using). Stir gently until combined.
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Place cookie dough on sheet of waxed paper and roll into log shape - about 2 inches in diameter. Refrigerate until well chilled.
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Slice and bake at 350 degrees on ungreased cookie sheet for 10-15 minutes. Cool on rack.
Notes: The recipe says to slice the chilled dough but I found that they didn’t really slice well. I ended up just slicing off the desired amount and gently rolling into a ball. Don’t pack them tightly, however. Just form a loose ball shape.
The recipe calls for chopped walnuts but as I’m allergic to nuts I simply left them out. The old fashioned oats still give them a bit of a crunchy texture.
I hope you’ll give these a try! And now I’m going to go make myself a cup of tea and have an Oatmeal Krispie with it.
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They sound very tasty… I can see why you all love them so much.
Since they are made with shortening rather than butter, you could probably make a vegan version with an egg substitute. I might try that sometime so I can add those instructions for my vegan readers.