Crispy Oatmeal Cookies

    1 hour 25 min

    Deliciously crisp and light oatmeal cookies. Don't skip the chilling, as that is what helps them stay crisp and keep their shape. You can omit the walnuts, or use raisins or chocolate chips instead. Enjoy!

    111 people made this

    Serves: 36 

    • 140g margarine, softened
    • 75g butter, softened
    • 220g dark brown soft sugar
    • 200g granulated sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 200g plain flour
    • 1 teaspoon salt
    • 1 teaspoon bicarbonate of soda
    • 240g porridge oats
    • 120g chopped walnuts

    Prep:15min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr25min 

    1. Cream together margarine, butter and sugars.
    2. Beat in eggs and vanilla.
    3. Mix in flour, salt and bicarb. Add oats and walnuts. Mix well.
    4. Shape into long rolls and roll in greaseproof paper. Chill until firm.
    5. Preheat oven to 180 C / Gas 4.
    6. Slice 5mm slices and place on ungreased baking tray. Press with fork dipped in milk.
    7. Bake for 10 minutes.


    You can place in the freezer instead to speed up the chilling time, but ensure you don't freeze the dough until solid.

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    Reviews & ratings
    Average global rating:

    Reviews in English (73)


    These cookies deserve every bit of five stars. The only tip to pass along is to be sure to chop the nuts into smallish pieces, they are much better if they kind of blend into the texture of the cookie rather than stand out. I am so happy to find this recipe. My local bakery sells these for an arm and a leg, and my husband loves, loves, loves these. He loves these cookies so much that he came home from work ate four of them and then helped me with laundry- without me even asking him to help. These cookies have special powers!  -  17 Aug 2008  (Review from Allrecipes US | Canada)


    Perfect cookies. Very tasty and crispy. Though it should be noted that you must put the pieces about 2 to 2 1/2 inches away from each other, or else they will touch and bind. =)  -  23 Dec 2007  (Review from Allrecipes US | Canada)


    This is exactly the recipe my family has passed down for generations and it can't be beat! The only exception is that we use butter-flavored Crisco in place of the butter and shortening. The rolls of dough can also be frozen and used to make small batches of fresh cookies for your kids after school. This one is a keeper!  -  09 Mar 2006  (Review from Allrecipes US | Canada)