Check out my Chinese New Year cookies and dishes at the right sidebar. Enjoy!

Chinese New Year Cookies: Oatmeal Crispies

by Che-Cheh on January 29, 2013 10,759 views

in Cookies

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

Oatmeal Crispies

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

Let’s start!

Shortening & Sugar

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

Mix Well

Cream shortening with brown sugar and sugar until well combined.

Mix Well

Next add egg and vanilla essence and mix well again.

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

Add Oats

Then add quick oats. I used Quaker oats.

Add Walnuts

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

Ready To Bake

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 175oC 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.

Oatmeal Crispies

Crispy and crunchy!

Oatmeal Crispies

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)

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 175oC for 10 minutes until they are golden brown.

{ 6 comments… read them below or add one }

NKOTB February 2, 2013 at 5:14 pm

Looks good


Che-Cheh February 2, 2013 at 9:49 pm

Yummy too. :)


Debby February 4, 2013 at 1:11 am

Looks yummy. Is this crispy all over OR crispy edge with soft chewy centre?


Che-Cheh February 4, 2013 at 7:51 am

Hi Debby, this cookie is crispy all over.


Lyvia January 23, 2014 at 5:05 pm

Hello, do u hav the recipe in metric? I tried baking this and was overly sweet. :)


Che-Cheh January 23, 2014 at 8:11 pm

Hi Lyvia, I don’t have the recipe in metric. Perhaps you can tone down the sugar next time.


Leave a Comment

Free Delivery on all Books at the Book Depository

Previous post:

Next post: