OATMEAL CRISPS
Bake these delicate cookies during the weekend, and enjoy them throughout the week.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 25m
Yield Makes 24
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees; line two baking sheets with parchment paper. In a medium bowl, mix butter, sugar, flour, vanilla extract, and salt until smooth; mix in rolled oats.
- Drop firmly packed teaspoons of dough, 2 inches apart, onto baking sheets. Bake until golden,rotating sheets halfway through, 12 to 15 minutes. Cool on sheet 1 minute; with a very thin metal spatula, transfer to paper towels to cool completely.
OATMEAL MOLASSES CRISPS
In Amish and Mennonite homes, home cooking is guaranteed delicious. So when I found this recipe in an Amish cookbook, I knew I had to try it. It's become a favorite of our family as well as the folks at our church fellowship. -Jori Schellenberger, Everett, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 15 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in molasses and vanilla. In another bowl, whisk together flour, baking powder, cinnamon, salt and baking soda; gradually add to creamed mixture. If necessary, transfer to a larger bowl; stir in oats and pecans., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are firm, 10-12 minutes. Cool on pans 3 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 75 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 66mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL-ALMOND CRISPS
These crackly cookies are perfect for afternoon tea.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
- In a large bowl, whisk brown sugar, butter, egg, and vanilla until smooth. Mix in oats and almonds.
- Drop mixture by level tablespoons onto prepared baking sheets, spacing about 2 inches apart. Spray the underside of a metal spatula with nonstick cooking spray, and use to flatten cookies into 2 1/2-inch disks.
- Bake until golden, 14 to 16 minutes. Cool completely on baking sheets. (Handle with care; cookies are fragile.)
CHEWY OATMEAL CHERRY TOFFEE CRISPS
Everyone just loves these cookies. You can make them soft by leaving them on the cookie sheet for a minute or two. If you like a crisp and crunchy cookie - immediately remove them from the cookie sheet once they are done baking! Full of berries, oatmeal, chocolate and toffee.
Provided by MARBALET
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 34m
Yield 36
Number Of Ingredients 11
Steps:
- Sift together the flour and baking soda; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted mixture, then mix in the oats, cherries, chocolate chips and toffee bits until evenly distributed. Divide the dough in to 3 portions and form them into logs, about 2 inches in diameter. wrap in waxed paper and refrigerate or freeze until firm.
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Slice dough logs into 3/4 inch thick slices. Place the cookies 2 inches apart onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 181.4 calories, Carbohydrate 23.2 g, Cholesterol 24.2 mg, Fat 9.4 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 5.5 g, Sodium 72.5 mg, Sugar 11.7 g
OATMEAL COCONUT THIN CRISPS
These are an adaptation of a great recipe I found in a cookbook, they are also great dipped in melted chocolate
Provided by duckigrl10
Categories Desserts Cookies Fruit Cookie Recipes Coconut
Yield 18
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Cover cookie sheets with foil, and generously grease the foil. These cookies will be very sticky.
- In a medium bowl, stir together the sugar, rolled oats, and flour. Stir in the egg, melted butter, and vanilla. Stir in the coconut. The batter should be sticky and thick, but pull away from the sides of the bowl. Drop teaspoon sized amounts of dough onto the prepared cookie sheets, three inches apart, and a few inches from the sides of the pan.
- Bake for 12 to 15 minutes in the preheated oven, or until golden brown. Wait until cookies are completely cooled before removing them from the baking sheet.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 15.7 g, Cholesterol 23.9 mg, Fat 6 g, Fiber 0.6 g, Protein 1.2 g, SaturatedFat 3.6 g, Sodium 43.5 mg, Sugar 11.6 g
BLACK FOREST OATMEAL CRISPS
Although the recipe for my hearty chocolate-cherry novelties is sized right for a bake sale or cookie exchange, it can be cut in half for smaller gatherings.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 14 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in milk and extract. Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture. Stir in the remaining ingredients. , Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 87 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 44mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
MIXED-BERRY OATMEAL CRISPS
Provided by Lauren Chattman
Categories Berry Dessert Quick & Easy High Fiber Walnut Oat Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Toss frozen berries and cornstarch in large bowl. Let stand until cornstarch dissolves, tossing occasionally, about 20 minutes. Divide berry mixture among six 4 1/2-inch-diameter crème brûlée dishes with 1-inch-high sides. Toss brown sugar, flour, oats, nuts, cinnamon, and 1/4 teaspoon salt in large bowl. Add chilled butter; using fingertips, blend butter into mixture until coarse crumbs form. Divide oat mixture among dishes, sprinkling evenly over berry mixture.
- Place dishes on rimmed baking sheet. Bake 10 minutes. Reduce oven temperature to 350°F and continue baking until crisp topping is golden brown and fruit filling is bubbling at edges, about 30 minutes longer. Cool crisps at least 15 minutes. Serve warm or at room temperature topped with scoop of vanilla ice cream.
GINGER PECAN OATMEAL CRISPS
Provided by Food Network Kitchen
Categories dessert
Time 2h30m
Yield about 4 dozen
Number Of Ingredients 12
Steps:
- Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
- In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
- Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp. Serve.
- Store cookies in a tightly sealed container for up to 1 week.
OATMEAL RAISIN CRISPS
This is another recipe from Joanne Flukes Mystery books. I can't recall which one though. Posted for safe keeping. She does not say how many it makes so servings and yield are guesstimates.
Provided by Kerena
Categories Dessert
Time 55m
Yield 48 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees, rack in the middle position.
- Add sugar to the melted butter and mix. Mix in the salt and baking soda.
- When the mixture has cooled to room temperature, mix in the eggs. Add the flour and stir it inches Add the raisins to the mix.
- Prepare your oatmeal. Measure 2 cups and dump into a food processor, Chopping with the steel blade until it is the consistency of coarse sand. Dump it into your dough and mix. The dough will be fairly stiff.
- Roll walnut sized balls with your hands and place them on a greased cookie sheet, 12 to a standard cookie sheet. If the dough is too sticky to roll, place the bowl in the refrigerator for 30 minutes and try again. Squish the dough balls down with a fork in a crisscross pattern.
- Bake for 10 minutes. Cool on cookie sheet for 2 minutes and then remove to wire rack to cool completely.
BLACK FOREST OATMEAL CRISPS
Make and share this Black Forest Oatmeal Crisps recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 2h25m
Yield 14 dozen, 168 serving(s)
Number Of Ingredients 15
Steps:
- In a mixing bowl, cream shortening and sugars.
- Add the eggs, one at a time, beating well after each addition.
- Beat in milk and extract.
- Combine flour, baking soda, salt and baking powder; gradually add to the creamed mixture.
- Stir in the remaining ingredients.
- Drop by heaping teaspoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375° for 8-10 minutes or until golden brown.
- Remove to wire racks to cool.
Nutrition Facts : Calories 43.6, Fat 2.2, SaturatedFat 0.7, Cholesterol 2.7, Sodium 21.5, Carbohydrate 5.6, Fiber 0.3, Sugar 3.6, Protein 0.6
GINGER PECAN OATMEAL CRISPS
Make and share this Ginger Pecan Oatmeal Crisps recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 2h30m
Yield 48 serving(s)
Number Of Ingredients 12
Steps:
- Grind the oatmeal and pecan pieces in a food processor until they resemble cornmeal--reasonably fine but with some texture. Whisk the whole wheat flour, cornstarch, ginger, salt and baking soda together in a medium bowl. Whisk in the oat/nut mixture.
- In another medium bowl, beat the butter with an electric mixer until smooth and light, about 1 minute. Gradually add the granulated and light brown sugar; continue beating until evenly combined, about 3 minutes more. Add the vanilla and the egg.
- Mix in the dry ingredients to make a textured dough. Line a 1 1/2-quart loaf pan or 3 mini loaf pans with plastic wrap and pack dough into the bottom half of the pan. Press to level off the dough. Lay a piece of plastic wrap on top and refrigerate until completely firm, about 2 hours.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Remove dough from the pan and unwrap. Slice dough in half lengthwise if using a large pan. Slice each log crosswise into 1/4-inch thick cookies. Place the cookies about a 1-inch apart on the prepared pans. Bake until golden brown, 15 to 18 minutes. Transfer cookies to a rack to cool and crisp.
HONEY APPLE OATMEAL CRISPS
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! THe recipes are great & they make just enough for one or two to enjoy. THat way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Provided by Kennybabe
Categories Dessert
Time 35m
Yield 2 crisps, 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set them aside.
- Make the filling:peel apples & cut them in half. Remove the cores. Thinly slice the apples & place them in a mixing bowl. Add lemon juice ^ toss to mix.
- Melt the butter in med. skillet over med. heat. Using a whisk, stir in the honey,flour, cinnamon, and salt, whisking until smooth. Add the apples & cook mixture over med. heat, turning the apples gently until they are just tened, 5 minute.
- Remove from heat & spoon mixture into prepared dishes, dividing evenly.
- Make the topping: Place flour & sugar in a small bowl ^ whisk to blend well. Add butter pieces & toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until crumbly. Mix in oats & nuts. Sprinkle the mixture evenly over the filling. Bake until topping is golden brown and the filling is hot, 20 minute
- Remove dishes from oven & let cool on a wire rack for 15 minute Serve crisp warm or at room temperature, with your chioce of ice cream or topping.
Nutrition Facts : Calories 532, Fat 33.3, SaturatedFat 12.4, Cholesterol 45.8, Sodium 87.7, Carbohydrate 60.3, Fiber 5.7, Sugar 42.4, Protein 4.6
LACY OATMEAL CRISPS
This is one of my favorite cookies and there is so much you can do to change it. You can melt chocolate and coat the bottoms, you can put two together with chocolate or you can just do ribbons of chocolate on top. You can make it a very elegant cookie, let your imagination run wild. Roll into a cone and fill with fruit. You...
Provided by Carol Zahn
Categories Cookies
Time 15m
Number Of Ingredients 7
Steps:
- 1. In a sauce pan combine sugar, shortening and butter. Stir over low heat until butter and shortening melts. remove from heat. Stir in soda, salt and oats. Add the egg and mix well.
- 2. Drop from teaspoon onto an ungreased cookie sheet about 3 inches apart. Bake at 375 6 to 7 minutes. Cool for about 1 minute and remove to cooling rack. This is the part where you can still shape them.
- 3. Enjoy!
OATMEAL APRICOT CRISPS
A crisp oatmeal cookie with great flavor. Freezes well if they don't disappear too quickly.
Provided by Celeste Babcock
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cream butter and sugar until fluffy. Add eggs and beat well. Add flour, baking soda, and salt. Mix well.
- Stir in oatmeal, apricots, and sunflower seeds.
- Shape into 1 inch balls. Place on lightly greased cookie sheet. Flatten each cookie with the bottom of a glass or jar. Bake 10-12 minutes. Store airtight or freeze.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 44.7 g, Cholesterol 34.2 mg, Fat 8.2 g, Fiber 2 g, Protein 4.5 g, SaturatedFat 3.7 g, Sodium 162.1 mg, Sugar 24.4 g
OATMEAL CRISPS
Categories Cookies Bake Quick & Easy
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees Cream shortening and sugars. Add eggs, vanilla, oatmeal and nuts. Add flours which have been sifted with salt & soda. Form into two long rolls, wrap in waxed paper and chill. Bake at 375 degrees for about 10 minutes.
OATMEAL CRISPS
These are not your run-of-the-mill oatmeal cookies. These cookies have a great flavor and I absolutely love the crispiness. These would be great with some vanilla ice cream and caramel syrup. Yum!
Provided by Jennifer Jacoby @jjacoby
Categories Cookies
Number Of Ingredients 10
Steps:
- Cream Butter and sugars.
- Add eggs and vanilla, beat well.
- Mix flour, salt, and baking soda together.
- Add flour mix to butter mix slowly.
- Chill dough thoroughly.
- Preheat oven to 350 degrees.
- Take out of fridge and using a 1/2 inch to 1 inch melon baller, place your dough onto an ungreased baking sheet.
- Place in oven for 10 minutes or until lightly brown.
- Place on rack to cool, then eat.
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