It’s very rare that I say not to add extra toppings, fillings, or flavors into a cookie recipe. But when you find the perfect oatmeal crispies cookie recipe, it’s best to just let that recipe shine all on its own.

These oatmeal cookies made with shortening are the perfect classic cookie recipe, even if you are baking them for someone who says they don’t’ care for oatmeal cookies.

They are perfectly crisp on the outside, slightly chewy on the inside, and have just a hint of warm spice from nutmeg and cinnamon. Pair these with a tall glass of milk, and you are all set!

Follow the recipe below, making sure to read through the frequently asked questions to bake the best oatmeal crispies.

HOW DO YOU MAKE OATMEAL CRISPIES FROM SCRATCH?

Preheat oven to 350 degrees.
Using a hand mixer or stand mixer, beat shortening and sugars together until light and fluffy (about 3 minutes).
Add eggs one at a time, making sure to beat well after each one is added. Add in vanilla and mix until combined.
In a separate bowl, mix together oats, flour, baking soda, salt, nutmeg, and cinnamon until combined.
Slowly add the oat mixture into the shortening and mix well.
Drop tablespoon-sized balls of dough onto a parchment paper-lined cookie sheet and flatten slightly with a fork.
Bake in preheated oven for 10-12 minutes, until lightly browned.

HOW LONG CAN YOU KEEP HOMEMADE OATMEAL CRISPIES?

These cookies will last covered in an air-tight container or sealed Ziploc plastic bag at room temperature for 3-4 days.

To make them last a bit longer, place them in the fridge to keep for up to 5-days or freeze for up to 3-months.

CAN YOU FREEZE OATMEAL CRISPIES COOKIES?

These cookies are a great make-ahead and freeze cookie. Place cooled cookies into a sealed Ziploc plastic bag and freeze for up to 3-months.

Remove from freezer and allow to return to room temperature prior to serving.

HOW TO STORE OATMEAL CRISPIES?

Allow cookies to fully cool to room temperature, then place them either in an air-tight container or sealed Ziploc plastic bag and keep on the counter or in the fridge.

They taste equally as delicious at room temperature or right out of the fridge.

OTHER RECIPES YOU MIGHT ENJOY

Oatmeal Crispies cookies

These oatmeal cookies made with shortening are the perfect classic cookie recipe, even if you are baking them for someone who says they don’t’ care for oatmeal cookies.

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Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: cookies

Ingredients

1 cup shortening
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 tsp vanilla extract
3 cups quick-cooking oats
1 ½ cups all-purpose flour
1 tsp baking soda
1 tsp salt
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Instructions

Preheat oven to 350 degrees
Using a hand mixer or stand mixer, beat shortening and sugars together until light and fluffy (about 3 minutes)
Add eggs one at a time, making sure to beat well after each one is added. Add in vanilla and mix until combined
In a separate bowl, mix together oats, flour, baking soda, salt, nutmeg, and cinnamon until combined
Slowly add the oat mixture into the shortening and mix well
Drop tablespoon-sized balls of dough onto a parchment paper-lined cookie sheet and flatten slightly with a fork
Bake in preheated oven for 10-12 minutes, until lightly browned

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