Crisp Oatmeal Cookies Recipe

Name: Crisp Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable shortening; 3/4 cup Splenda granular; 1 teaspoon baking soda; 3/4 cup brown sugar; 1 teaspoon cinnamon; 2 eggs; 3 cups uncooked oatmeal (not instant); 1 teaspoon vanilla; 3 tablespoons water; 1/2 cup raisins; 1 1/2 cups flour

Servings: persons

1 cup vegetable shortening
3/4 cup Splenda granular
1 teaspoon baking soda
3/4 cup brown sugar
1 teaspoon cinnamon
2 eggs
3 cups uncooked oatmeal (not instant)
1 teaspoon vanilla
3 tablespoons water
1/2 cup raisins
1 1/2 cups flour

1
Preheat oven 350 degrees.
2
Grease cookie sheets.
3
Combine shortening and sweetener, beat until blended. Add the eggs, vanilla and water and beat till light and fluffy. Stir together flour, baking soda and cinnamon. Add to the first mixture and beat until completely mixed. Add oatmeal and rasins, stir until blended.
4
Arrange by rounded teaspoonfuls on greased cookie sheets. Place them about 2 inches apart. Flatten cookies slightly with your wet finger tips into rounds about 1 1/2 inches across and 1/3 inch thick. Bake for 10-12 minutes, or until the cookies have spread a little and are lightly browned all over.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 vegetable shortening, 3/4 cup Splenda granular, 1 teaspoon baking soda, 3/4 cup brown sugar, and more.

Yes, Crisp Oatmeal 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.

Crisp Oatmeal Cookies

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