These Crispy Oatmeal Chocolate Chip Cookies are originally from The King Arthur Flour Company. They were originally just crispy oatmeal cookies, but I added chocolate chips and vanilla. The best descriptor for these cookies is actually a word I can't stand -- toothsome. I'll probably come back and delete that word when I find a better descriptor.
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The key to the crispy texture of these cookies is a blend of butter and shortening. I've tried with all-butter and the cookies are good, but not as good. If you do need an all-butter recipe that's similar, you could try Barbara Bush's Cookies. They're pretty crispy as well and don't call for shortening.
More Crispy Oatmeal Cookie Tips
To get cookies that are crispy all the way through, they need to bake evenly. This means you need to flatten them before baking. If you are planning on chilling the dough, I recommend flattening the dough balls, then chilling the flattened rounds. Another trick, which is not really a "trick" just a "way" to get crispy cookies is to bake at a lower temperature for a longer time. For instance, if you bake these cookies at 300 for about 18 minutes they'll be crispy with barely any chewiness.
Recipe
Crispy Oatmeal Chocolate Chip Cookies
Ingredients
- 6 tablespoons vegetable shortening (72 grams)
- ⅓ cup unsalted butter, softened (77 grams)
- 1 cup dark brown sugar (220 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg, room temperature
- ¼ cup water
- 1 ½ teaspoons vanilla
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 ¼ cups all purpose flour (150 grams)
- 2 cups rolled oats (200 grams)
- 2 cups semisweet chocolate chips
- ½ to 1 cup chopped nuts, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, cream together shortening, butter, both sugars, egg, water, vanilla, salt and baking soda. Stir in flour, then when fully blended stir in the oats. Stir in chocolate chips and toasted pecans (if using).
- Drop by heaping tablespoonfuls onto lined or non-stick baking sheets. Press down slightly so they are an even thickness. Bake for 12-14 minutes. Let cool on a rack. For flatter cookies, bonk with back of spatula.
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