Photo: Lee Harrelson; Styling: Jan Gautro
8 dozen

These crispy oatmeal cookies may keep everyone guessing about the ingredients. The crispiness comes from toasted rice cereal instead of nuts and the sweetness comes from brown sugar and raisins.

How to Make It

Step 1

Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, beating well.

Step 2

Combine flour, baking powder, soda, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Stir in remaining ingredients; mix well.

Step 3

Shape into 1-inch balls; place 2 inches apart on greased cookie sheets. Bake at 350° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks.

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Ratings & Reviews

NatalieDK's Review

August 14, 2014
My family loved these cookies - sort of like a Ranger Cookie. I don't care for raisins so, I used dried cranberries - WONDERFUL!

MyFood01's Review

August 07, 2014

Ceijae's Review

August 08, 2013
Made a half batch. A light, sweet oatmeal cookie. When using raisins it helps to toss them with 1-2T of flour to break up the sticky clusters. I chose to roll the dough balls in cinnamon sugar since I prefer cinnamon in my oatmeal cookies. Cranberries or no fruit would work fine. Or add some white, butterscotch or cinnamon chips. Experimenting is the fun part of cooking.

sexygrandma's Review

August 08, 2013
I don't really care for raisins-wonder how this would work with dried cranberries? Or maybe just omit the raisins? They sound so good and make a big batch.

Judy1231's Review

August 07, 2013
Can't wait to try these. Because of stomach problems I can't eat nuts