Oatmeal Crispies II - 350°F

Rev. 02-Jul-2021

• 1 cup shortening
• 1 cup packed brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 3 cups Quick Oats
• 1 1/2 cups sifted all-purpose flour
• 1 tsp. baking soda
• 1 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cinnamon

1. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture.

2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.

"Originally published as Oatmeal Crispies in Best of Country Cookies 1999, p19."

[Jan. 2018. Taken from https://www.tasteofhome.com/recipes/oatmeal-crispies. It's almost identical to the Oatmeal Crispies recipe that I found on the back of a package of Smith's 100% Natural Quick Oats, from a Smith's grocery store in 1994. The only differences are the nutmeg, cinnmaon, dates, and walnuts. -Chaz]

[Jan. 2019. I added butterscotch chips to make Oatmeal Butterscotch cookies.]

[July 2021. With a two-cup bag of butterscotch chips in the batch and scooping with my little melon baller, I got 118 cookies and baked them for 11 minutes.]

[Dec. 2023. Doubled the spices, added 1 cup raisins, spread out in shiny 12x17 pan, baked 18 minutes. Not entirely happy with the resuls. Quaker's Best Oatmeal Cookies work better as oatmeal raisin cookie squares.]