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

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. Cream shortening, 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.

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
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, sugar and brown sugar with a hand mixer until well combined.

2. In a small bowl, beat eggs and vanilla.

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 again. Lastly add pecans and mix everything one last time.

6. Method 1: Divide the dough in two equally and make them into logs. Then slice the dough evenly into round shape. If it’s sticky, wrap the log in cling wrap. Chill or freeze the dough until firm.

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. Bake at 175oC for 10 minutes until golden brown.

Happy baking!

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  • Reply NKOTB February 2, 2013 at 5:14 pm

    Looks good

  • Reply Debby February 4, 2013 at 1:11 am

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

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

      Hi Debby, this cookie is crispy all over.

  • Reply Lyvia January 23, 2014 at 5:05 pm

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

    • Reply 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.

  • Reply SueThin February 16, 2015 at 6:20 pm

    Hi, I’m a first timer to bake cookies.. I followed your time and heat to bake the cookies it turns out crunchy outside but inside was soft. When i bake with 180oC with 10mins the outside were little burn but inside was crunchy. If I bake the cookies at 175oC with longer time will it burn?

    • Reply Che-Cheh February 16, 2015 at 8:40 pm

      Hi Suethin, maybe you can follow the temperature suggested but bake a little longer?

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