Crunchy Oat Cookies Recipe

Name: Crunchy Oat Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup solid vegetable shortening; 1/2 cup (1 stick) butter, room temperature; 2 cups firmly packed golden brown sugar; 1 egg; 1 teaspoon cider vinegar; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3 cups rolled oats; 1 1/2 cups all purpose flour; Sugar

Servings: persons

2/3 cup solid vegetable shortening
1/2 cup (1 stick) butter, room temperature
2 cups firmly packed golden brown sugar
1 egg
1 teaspoon cider vinegar
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups rolled oats
1 1/2 cups all purpose flour
Sugar

1
Preheat oven to 350F.
2
Using electric mixer, cream shortening, butter and sugar until fluffy.
3
Blend in egg, vinegar, baking soda and salt.
4
Mix in oats, then flour.
5
Form dough into 1 1/2-inch balls.
6
Space balls 2 inches apart on ungreased cookie sheets.
7
Dip flat-bottom glass into sugar.
8
Press glass onto dough ball and flatten into 1/3-inch-thick cookie.
9
Repeat with remaining dough balls.
10
Bake until just golden brown on edges, about 16 minutes.
11
Transfer to racks and cool completely.
12
(Can be prepared 4 days ahead.
13
Store cookies in airtight container.)

1084

kcal

Calories

Fat

187

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 10 ingredients. The key ingredients include: 2/3 cup solid vegetable shortening, 1/2 cup (1 stick) butter, room temperature, 2 cups firmly packed golden brown sugar, 1 egg, and more.

Yes, Crunchy Oat 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.

Crunchy Oat Cookies

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