Best 9 Pioneer Woman Oatmeal Crispies Recipes

BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat the oven to 350 F.
• In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one.
• Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined.
• Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
• Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.

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.

AMISH BAKED OATMEAL

Steps:

• Preheat the oven to 350 degrees F. Grease a 9-by-12-inch baking pan with butter.
• Combine the oats and sugar in a medium bowl, then pour in the milk.
• Add the vanilla seeds, cinnamon, nutmeg, salt and baking powder.
• Next comes the melted butter and the egg.
• Then just stir it all together into a big delicious oaty mess of wonder.
• Plop the mixture into the prepared pan and spread it out.
• Bake for 30 minutes, until set.
• Cut into squares while still warm. Serve with cream, brown sugar and berries.

OATMEAL CRISPIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

PIONEER WOMAN OATMEAL CRISPIES

Steps:

• In an electric mixer fitted with the paddle attachment cream together sugars and shortening.
• In a seperate small bowl combine vanilla extract and eggs.
• Slowly add vanilla/egg mixture to creamed sugars.
• In a seperate larger bowl sift together flour, salt and baking soda.
• Slowly add flour mixture to electric mixer while it is running.
• Remove nuts from stove top and finely chop.
• Add nuts and oats and 1/2 cup of the chocolate chips to mixer.
• Turn off mixer and add remaining chocolate chips, mix well.
• Place dough on a piece of wax paper and form into a log. (you can divide it into as many logs as you want and freeze).
• Refridgerate until ready to bake.
• Preheat oven to 350 degrees.
• Unwrap dough and slice to desired thickness.
• Place on cookie sheet and bake 8-10 minutes, until golden brown.

OVERNIGHT OATMEAL

Steps:

• In a bowl, mix together the oats, milk, half-and-half, raisins, brown sugar, vanilla, salt and apple. Cover and refrigerate overnight.
• Preheat the broiler.
• Give the mixture a stir and add a bit more milk or half-and-half if it has become too thick. Put a healthy portion in an ovenproof bowl and smooth out the top. Sprinkle with an even layer of granulated sugar. Place under the broiler until the sugar melts and just starts to brown (or you can brown it lightly with a kitchen blowtorch). Serve with blueberries, raspberries, strawberries and a little more half-and-half, if desired.

BROWN BUTTER CRISPIES

Steps:

• Cream the Brown Butter with both sugars in a stand mixer until well combined.
• Beat the eggs in a separate bowl. Add the vanilla and stir to combine. Add to the butter/sugar mixture and mix well.
• Combine the flour, salt and baking soda in a separate bowl. Mix carefully into the egg/butter mixture until well combined. Add the quick-cooking oats and mix well again. Add the finely chopped pecans and mix well to combine.
• Divide the dough in half and place each half of the dough on a sheet of waxed paper. Roll the dough into a log and 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 and bake the dough.
• When you are ready to bake, preheat the oven to 350 degrees F.
• Slice the dough 3/4-inch-thick, then place on a cookie sheet about 2 inches apart. Bake until they are golden brown, about 10 minutes. Let cool on the cookie sheets.
• Add the butter to a medium skillet over medium heat. Allow it to melt and bubble up, swirling the pan to keep the butter moving around, for 3 to 4 minutes. When the butter is a medium golden brown, remove the pan from the heat (it will continue browning in the pan over the next 30 seconds or so!). Pour the butter (and any solids in the bottom of the pan) into a heatproof bowl and allow it to cool completely, about 30 minutes.

OATMEAL CRISPIES

Steps:

• Thoroughly cream shortening, brown sugar and granulated sugar.
• Add eggs and vanilla and beat well.
• Add sifted flour, salt, soda, oats and nuts.
• Mix all well and drop by teaspoons full onto greased baking sheet.
• Bake@ 350 degrees F for 10 minutes or until light brown.
• You may make these up into rolls and wrap with wax paper and store in fridge.
• Take out and cut 1/4" thick and cook.

MOTHER'S OATMEAL CRISPIES

Steps:

• Cream butter.
• Add sugars; mix well.
• Add eggs and vanilla and beat well.
• Add flour, soda, salt, oatmeal and nuts and mix well.
• Shape into rolls on waxed paper.
• Chill in refrigerator or freezer.
• Slice 1/4-inch thick.
• Bake 10 minutes at 350°F.
• Yield: 5 dozen cookies.