I have been making Oatmeal Crispies for a bazillion years. Sometime in the mid 1970’s I made them with my best friend Kim. We opened the oven door to check on the first batch, we had a pile of oats and nuts floating in butter! Apparently, we had forgotten the flour! Oops!
Every time these were brought to school for parties, teachers would plead for the recipe! I have been trying to clean the rest of the peaches out of the fruit drawer in the refrigerator and thought they would be a tasty addition!
So because of the 1970’s incident, I measure all my ingredients before I start assembling the recipe! There are other good reasons to measure first, I’m sure everyone has put in 2 cups of flour in and said, was that 2 or 3 cups of flour? Egg shells in the batter, a spoiled egg, then you just have to start all over. What a waste of time and ingredients! The ingredients above are for a double batch. Don’t attempt a double batch unless you have a very heavy duty mixer.
Cream together butter and sugars. Add vanilla and beat until mixed. Then add eggs, one at a time and beat until fully incorporated.
Add flour, baking soda and salt. Mix well but don’t over mix.
Mix oatmeal and nuts in by hand.
Peel and pit peaches. Pare into small pieces. Because this dough is very thick, the peaches will not totally incorporate into the dough. just make sure you have a piece or two in each dough mound.
Drop teaspoons full on greased cookie sheet. If you like your cookies soft, place dough into the refrigerator between batches, if you prefer crispy cookies, leave the dough out on the counter.
Bake until quite brown for crispy cookies. Do not attempt to remove cookies from cookie sheet for 2 to 3 minutes or they will fall apart. If your spatula gets gummed up, scrape it off with a knife and let the cookies sit a little longer on the pan.
Cool completely on rack. Store in a container in the refrigerator or freezer. If you freeze them they will stay crispier for longer.
Yum! Love peaches? This Peach Pecan Quick Bread is to die for!
Tools I Use to Make Oatmeal Crispies
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Crispy oatmeal cookies have met their match!
- 1 c . shortening , softened
- 1 c . white sugar
- 1 c . brown sugar
- 1 t . vanilla
- 2 eggs
- 1 1/2 c . flour
- 1 t . salt
- 1 t . baking soda
- 2.5 c . oatmeal
- 1/2 c . raisins or nuts , original recipe. I use both.
- Substitute peaches for raisins
- Preheat oven to 350 F. / 177 C.
- Measure all ingredients and place in separate bowls.
- Cream butter. Add sugars, one at a time and cream in between additions.
- Add vanilla and eggs and mix thoroughly.
- Mix flour, soda and salt. Add slowly until mixed thoroughly but do not over beat.
- Add oats and nuts. Mix by hand.
- Because dough is so dense, peaches will not incorporate totally.
- Chop ham.
- Drop teaspoonful size cookies onto a greased cookie sheet.
- Incorporate a few pieces of peach in each cookie.
- Bake for 10-12 minutes.
- Let cookies cool on sheet for 3-4 minutes.
- Bake at 425° F / 218° C. for Remove cookies from baking sheet to a cooling rack.
- If spatula gets gummed up, clean with knife.
- Let cool thoroughly. Store in refrigerator or freezer, for a crispier cookie.
Originally Published 10/20/2014
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