Chinese New Year Cookies: Oatmeal Crispies

I‘ve made Oatmeal Crispies a couple of Chinese New Year back and decided to make ‘em again this year. The recipe is adapted from The Pioneer Woman and happened to be his hub’s favorite. It’s a really simple recipe, great for beginner. You can even close one eye and still score points for this cookie. Haha

Looking forward to nom-nom this cookie come CNY. :)

Let’s start!

Place shortening, brown sugar and sugar in a mixing bowl.

Cream shortening with brown sugar and sugar until well combined.

Next add egg and vanilla essence and mix well again.

Then add flour, salt and baking soda. Again mix well.

Then add quick oats. I used Quaker oats.

Finally add chopped pecans. I used walnuts instead since I have some left.

Now you can either follow Pioneer Woman’s method of making the dough into log, chill and then slice the dough and bake or you can follow my lazy method which require no chilling. Just make ‘em into small balls, place on baking mat and flatten with your palm. Easy eh?

Tsk if you find the dough to be too sticky to work with, then chill it for awhile. ;)

Bake at 175^oC for 10 minutes. That’s it. Super easy.

Some say the reason to chill cookie dough is so that the cookie will not spread too much and also the cookie will be soft and tender.

Crispy and crunchy!

My dog want some too! He was acting like a busybody while I was busy snapping. In the end I didn’t offer him the cookie since this has loads of sugar.

Oatmeal Crispies
Adapted from The Pioneer Woman
Yields about 75 pieces.

1 cup shortening (Crisco)
1 cup packed brown sugar
1 cup sugar
2 whole eggs
1 teaspoon vanilla
1 1/2 cup all-purpose flour, sieved
1 teaspoon salt, sieved
1 teaspoon baking soda, sieved
3 cups quick oats (I used Quaker oats)
1/2 cup finely chopped pecans (I used walnuts)

Method:
1. Cream shortening with both sugar until well combined.

2. In a separate bowl, beat eggs together. Add vanilla and stir to combine.

3. Add eggs+vanilla to shortening+sugar mixture and mix well.

4. Add sieved flour, salt and baking soda into egg+shortening mixture and mix until combined.

5. Then add quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

6. Method 1: Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

Method 2 (own method): Roll ball into 1.5cm to 2cm diameter, place on baking tray and flatten with palm. (Note: I use this method as it is easier)

7. When you are ready to bake them place them on a cookie sheet and bake at 175^oC for 10 minutes until they are golden brown.

Tagged as: Chinese, chinese new year, chinese new year cookies, oats, shortening