Description
Oatmeal Crunchies are delightful, crispy oatmeal cookies packed with the nutty flavor of pecans or walnuts and the satisfying crunch of crisp rice cereal. With a perfect balance of cinnamon-spiced oats, shredded coconut, and a touch of sweetness, these cookies make a delicious snack or dessert that’s easy to prepare and loved by all ages.
Ingredients
Scale
Dry Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup chopped pecans or walnuts
- 1/2 cup crisp rice cereal (like Rice Krispies)
- 1/2 cup shredded coconut (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with the brown sugar and granulated sugar using a hand or stand mixer until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract thoroughly until well incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until everything is combined without overmixing.
- Fold in Add-ins: Gently stir in the chopped pecans or walnuts, crisp rice cereal, and shredded coconut (if using) until evenly distributed throughout the dough.
- Scoop Dough onto Baking Sheet: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn golden brown and the centers are set but still slightly soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For an extra crunch and enhanced flavor, toast the nuts lightly before chopping and adding to the dough.
- Feel free to add mini chocolate chips or dried fruits like raisins or cranberries to customize the flavor.
- Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness and crunch.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
