Big Crisp Cookies Recipe

Name: Big Crisp Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup of melted butter; 3/4 cup of brown sugar; 3/4 cup of granulated sugar; 2 eggs beaten; 1 tsp vanilla; 1 cup of uncooked oatmeal; 1 cup of flaked cereal (any type is fine); 2 cups of flour; 1 tsp of baking soda; 1 tsp of baking powder; 3/4 cup of raisins, mixed dried fruit, nuts, OR chocolate chips

Servings: persons

1
["Preheat oven to 350 deg F", "", "In a saucepan at low heat melt butter and add sugar. Continue heating and stirring until ingredients are caramelized, ~ 2-5 minutes. Let cool to the point that the eggs will not ""cook"" when added. Add beaten eggs and vanilla and mix well.", "", "Fold in the oatmeal and flaked cereal.", "", "Sift flour and baking soda and powder together and fold into batter until well mixed.", "", "Then add whatever you want. The mixed dried fruit (chopped into small pieces) and nuts make a great cookie (I have a friend who has been getting these for his birthday for the last 15 years) And the Chocolate Chips and nuts are good too (my children like this version).", "", "Drop large spoonfuls of the cookie dough on to a cookie sheet. Make sure to allow enough room for these cookies to spread. 12 cookies per sheet are about all that will fit.", "", "Cook for 10 to 12 minutes - use the longer time for a crisper cookie."]

1177

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup of melted butter, 3/4 cup of brown sugar, 3/4 cup of granulated sugar, 2 eggs beaten, and more.

Yes, Big Crisp Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Big Crisp Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions