Crisp Oatmeal Cookies

If you love oatmeal cookies, you will love these crisp oatmeal cookies! They are made with real oats and have a delicious crispy texture.


  • -1/2 cup shortening
  • -1/2 cup white sugar
  • -1/2 cup brown sugar, packed
  • -1 egg
  • -1/2 teaspoon vanilla extract
  • -1 cup all purpose flour
  • -1 teaspoon baking powder
  • -1/4 teaspoon baking soda
  • -pinch of salt (optional)
  • -3/4 cups rolled oats (not instant)
  • -‘Crisp Oatmeal Cookies’ would be a good name for this recipe!


Preheat oven to 350 degrees F. In a large bowl, cream together the shortening, white sugar and brown sugar until light and fluffy.

Mix in the egg and vanilla extract until well blended. Add the flour to the mixture gradually and mix until well combined.

Scoop dough by rounded tablespoons onto ungreased cookie sheets. Bake for 10 minutes or until golden brown around edges.

Let cool on cookie sheet for 1 minute; remove cookies to wire rack to finish cooling Crisp Oatmeal Cookies would be a good name for this recipe!

Nutrition Facts

  • -Serving size: 1 cookie
  • -Calories: 107
  • -Fat: 6 g
  • -Saturated fat: 2 g
  • -Unsaturated fat: 3.5 g
  • -Trans fat: 0.1 g
  • -Cholesterol: 11 mg
  • -Sodium: 46 mg
Crisp Oatmeal Cookies

What is the secret to crunchy cookies?

There is no one-size-fits-all answer to the question of how to make crunchy cookies. However, there are a few tips that can help you achieve the desired result.

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, will produce light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will also make an acceptably crunchy chocolate chip cookie.

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In general, crispier cookies are achieved by using less moisture and more fat, as well as baking for a longer period of time at a lower temperature. This allows the water in the dough to evaporate more slowly, resulting in a drier, harder cookie. So if you’re looking for a crunchier cookie, be sure to use granulated sugar and vegetable shortening (or butter), and bake for a longer time at a lower temperature.

What makes a cookie crispy or soft?

There are several factors that affect the crispness of a cookie. The type of sugar used is one major factor. Brown sugar contains molasses, which helps to keep cookies moist and soft. White sugar and corn syrup, on the other hand, will cause cookies to spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product.

Another factor that affects cookie crispness is how long you let the dough rest before baking it. If you skip the resting period altogether, your cookies will be softer. Allowing the dough to rest for an hour or two in the fridge will help to make them crispy.

What determines the softness of a cookie?

There are several factors that determine the softness of a cookie. One is the type of sugar used. Brown sugar is more acidic and hydrophilic than white sugar, so it retains moisture better during baking. This creates a softer, moister cookie. Another factor is how much the dough spreads during baking. A dough that spreads less will be thicker, and therefore softer and chewier. This can be affected by the type of flour used, as well as the addition of leavening agents such as baking soda or baking powder. Finally, how long the cookies are baked for also affects their texture. shorter bake times will result in a softer cookie, while longer bake times will create a crispier cookie.

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What determines whether a cookie is soft or crisp?

A cookie’s texture is determined by its ingredients and how they interact with each other. The main difference between a crunchy and crisp cookie is thickness; we perceive thicker cookies as crunchy, thinner cookies as crisp.

Butter has a lower melting temperature than shortening, so cookies made with butter tend to be softer than those made with shortening. This is because the butter will start to melt at a lower temperature, making the dough more pliable and giving the cookies a softer texture.

The type of flour you use can also affect the texture of your cookies. A higher protein flour will result in a tougher cookie, while a lower protein flour will produce a more tender cookie. So if you’re looking for a soft cookie, use a low protein flour like cake flour or all-purpose flour. If you want a crispy cookie, go for something with higher protein content like bread flour or whole wheat flour.

What makes cookies crunchy vs soft?

There are a few key factors that contribute to making cookies either crunchy or soft. First, the type of sugar used can have an impact. Brown sugar will tend to keep cookies moist and soft, while white sugar and corn syrup will help them spread and crisp up in the oven. More white sugar in your cookie recipe will result in a crunchier end product.

Another factor is how long you let the dough rest before baking. If you skip the chilling step altogether, your cookies will be softer. For crunchier cookies, letting the dough sit in the fridge for a bit helps achieve that desired texture.

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Finally, it comes down to personal preference! Some people like their cookies on the softer side while others prefer them crispy.

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