Description
These Oatmeal Crunchies are a delightful twist on classic oatmeal cookies, offering a satisfying crunch with every bite. Packed with oats, coconut, nuts, and a hint of cornflakes, these cookies are perfect for a sweet treat anytime.
Ingredients
Scale
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Add-Ins:
- 3 cups old-fashioned rolled oats
- 1 cup shredded coconut
- 1 cup chopped nuts (pecans or walnuts)
- 1 cup cornflakes (lightly crushed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Stir in add-ins: Stir in the oats, coconut, nuts, and cornflakes.
- Bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10 to 12 minutes, or until the edges are golden brown.
- Cool and enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, toast the nuts before adding them to the dough.
- These cookies store well in an airtight container for up to a week and also freeze nicely.
- You can add chocolate chips or dried fruit for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
