Best 6 Crispy Oatmeal Cookie Bark Recipes

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

OLD-FASHIONED CRISP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 C). Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
• Using a stand mixer or electric hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy. Add the egg and vanilla and beat on medium-low to combine.
• Scrape down the sides of the bowl, then add the flour mixture and beat just until incorporated. (Try not to overmix; a few streaks of flour are OK.) Gradually add the oats and mix until evenly combined.
• Scoop out mounds of dough approximately 2 tablespoons each and roll into balls. Place the cookies about 2 inches apart on the baking sheets; they will spread out.
• Bake for 12-15 minutes, until the cookies are golden brown with crisp edges and very slightly soft centers. If baking more than one pan at a time, rotate them midway through the bake time to ensure the cookies brown evenly. Cool cookies completely on the baking sheets, then store tightly covered at room temperature.

CRISPY COOKIE BARK RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
• Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
• Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
• Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
• Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
• Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
• Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
• Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
• Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
• Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
• Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
• Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
• Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
• Serve the pieces immediately or store in the refrigerator until desired.
• Enjoy!

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

CRISPY OATMEAL COCONUT COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray.
• In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg.
• Add flour, baking soda, baking powder and salt; beat until blended. Stir in oats, cereal, coconut and pecans. Onto cookie sheets, drop dough by tablespoonfuls 2 inches apart.
• Bake 10 minutes or until lightly browned. Remove from cookie sheets to cooling racks.