Oatmeal Crisps Recipe

Try this Oatmeal Crisps Recipe for crunchy and nutritious cookies.

By Julia Rothman
July 2012
Farm Anatomy Cover
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Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated.
Courtesy Storey Publishing
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Oatmeal helps lower cholesterol and boosts the immune system. You don’t have to eat oatmeal plain to enjoy its healthful benefits. Try this Oatmeal Crisps Recipe for a crunchy cookie packed with nutritional fiber. This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman. 

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Oatmeal Crisps Recipe

2 cups shortening
2 cups firmly packed brown sugar
2 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon salt
6 cups old-fashioned oats
3 cups all-purpose flour
1 cup chopped nuts
6 ounces (1 cup) chocolate morsels (optional)

1. Mix together all of the ingredients. Put several large spoonfuls of dough onto a sheet of waxed paper. Chill at least overnight.

2. Preheat oven to 350° F. Bake the dough on ungreased baking sheets for about 7 minutes, or until edges just begin to lightly brown. The dough keeps for weeks rolled up in the refrigerator, and it is easy to slice and bake at any time.

Yield: 6 dozen oatmeal crisps

More farm life

Find more great content from Farm Anatomy in the following articles.

• Easy Shepherd’s Pie Recipe 
• Maple Fudge Recipe 
• Making Candles 

Excerpted from Farm Anatomy (c) by Julia Rothman, used with permission from Storey Publishing. 

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