{"id":181530,"date":"2025-04-11T23:05:20","date_gmt":"2025-04-11T23:05:20","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/slice-and-bake-crunchy-oatmeal-cookies\/"},"modified":"2025-04-11T23:05:20","modified_gmt":"2025-04-11T23:05:20","slug":"slice-and-bake-crunchy-oatmeal-cookies","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=181530","title":{"rendered":"Slice and Bake Crunchy Oatmeal Cookies"},"content":{"rendered":"


\n<\/p>\n

\n

If you’re on the hunt for crunchy oatmeal cookies, you’re not alone. Lately, there\u2019s been a surge of interest in crisp, snappy cookies\u2014maybe we\u2019re all feeling a little crunchy ourselves? Either way, I recently rediscovered an old recipe from 2006 that fits the bill perfectly. With a few tweaks, a streamlined method, and a new name, these cookies are back and better than ever in “slice and bake” form.<\/p>\n

\"Slice<\/figure>\n

Flavor and Texture Notes<\/h2>\n

The first thing you’ll notice when you bite into one of these crunchy oatmeal cookies is the warm, toasty flavor of honey and pecans<\/strong>. I almost called them \u201cHoney Pecan Crunch Cookies\u201d because those flavors are so prominent. The three tablespoons of honey go a long way, and the pecans add both flavor and structure. There\u2019s also coconut in the dough, which adds flavor, but you can leave it out if you\u2019re not a fan. Raisins or currants are optional, but they pair beautifully with the honey and pecans.<\/p>\n

\"Slice<\/figure>\n

Achieving Maximum Crunch<\/h2>\n

The key to the texture is the right fat. For that perfect crispy bite, I used a mix of butter and trans-fat-free shortening<\/strong>\u2014specifically, Spectrum Organic Shortening<\/a>, which has a neutral flavor and helps the cookies bake up evenly with nice crunchy edges. I also tested the recipe with all butter (cookie on the left in the top photo). The flavor was fantastic, but the spreading was less predictable and some cookies were chewy rather than crunchy. So take your pick\u2014butter for richness, shortening for structure<\/strong>, or a blend of both for the best of both worlds.<\/p>\n

Slice and Bake Oatmeal Cookies<\/h2>\n

These used to be your standard scoop-and-shape oatmeal cookies, but I\u2019ve started rolling the dough into logs to create slice and bake oatmeal cookies<\/strong>. Not only is this more convenient (you can chill or freeze the logs and bake when you want), but it also gives you nicely uniform cookies. Tip: If your slices look a little wonky or oval, just nudge them back into circles before baking\u2014super easy.<\/p>\n

Large Batch or Half Batch With Half Egg<\/h2>\n

The full recipe makes a generous batch, but it halves well\u2014as long as you use half an egg<\/strong>. Crack one egg into a bowl, whisk it with a fork, and use 2 tablespoons (about 24 grams). Using a whole egg in a halved recipe will make the cookies chewy instead of crunchy. For a vegan or egg-free option, try a flax egg or aquafaba; I haven\u2019t tested those here yet, but it\u2019s a worthy experiment.<\/p>\n

Measure Carefully<\/h2>\n

This may be an old favorite, but it\u2019s one of those recipes that just gets better with time\u2014and better measuring. I recommend using a scale for accuracy, especially when it comes to flour. I had great results with pastry flour, but all-purpose works too. Just don\u2019t overpack your cups\u2014less is more when you want that light, crispy texture.<\/p>\n

Bake Time<\/h2>\n

I’m adding a note about bake time since it may vary. I baked some of the cookies at 350F for about 12 to 15 minutes and I also tried baking at 325F for about 18 minutes. I have a feeling the bake time will vary from oven to oven. I recommend baking six cookies at 350 for about 12 minutes, then checking at 12 minutes. They should be a dark golden brown. If pulled too soon the cookies will be delicious, but might not be crunchy. If cookies come put chewy at 350, try baking at a lower temperature for a longer time.<\/p>\n

Recipe<\/h2>\n
\n
\n
\n
\"Slice<\/div>\n<\/div>\n

Slice and Bake Crunchy Oatmeal Cookies<\/h2>\n

Anna<\/a><\/span><\/p>\n

Crispy, crunchy oatmeal cookies with the flavor of honey and pecans.<\/span><\/p>\n

\n

Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cook Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n

Cooling and Chilling <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\n

Total Time <\/span>21 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n

\n
\n
\n

Course <\/span>Desserts<\/span><\/p>\n

Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n

\n
\n

Servings <\/span>60<\/span> small cookies.<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n

\n

Ingredients\u00a0<\/h3>\n
\n
    \n
  • 1<\/span> cup<\/span> pastry or all purpose flour<\/span> 4.5 oz\/ 126 grams<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> baking soda<\/span><\/li>\n
  • \u00be<\/span> teaspoon<\/span> cinnamon<\/span><\/li>\n
  • \u00be<\/span> teaspoon<\/span> salt<\/span><\/li>\n
  • \u00be<\/span> cup<\/span> unsalted butter or use \u00bd cup shortening and \u00bc cup butter<\/span> (170 grams butter or use 98 grams shortening plus 56 grams butter)<\/span><\/li>\n
  • 1 \u00bd<\/span> cup<\/span> granulated sugar<\/span> (300 grams)<\/span><\/li>\n
  • 3<\/span> tablespoons<\/span> honey<\/span> (60 grams)<\/span><\/li>\n
  • 1<\/span> tablespoon<\/span> molasses<\/span> (20 grams)<\/span><\/li>\n
  • 1<\/span> large<\/span> egg<\/span><\/li>\n
  • 1<\/span> teaspoon<\/span> vanilla<\/span><\/li>\n
  • 2 \u00bd<\/span> cups<\/span> oats, quick cooking<\/span> (260 grams)<\/span><\/li>\n
  • 1<\/span> cup<\/span> toasted chopped pecans<\/span> (100 grams)<\/span><\/li>\n
  • \u00bc<\/span> cup<\/span> shredded sweetened or unsweetened coconut<\/span><\/li>\n
  • \u00be<\/span> cup<\/span> raisins, currants or mini chocolate chips (optional)<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
    \n

    Instructions\u00a0<\/h3>\n
    \n
      \n
    • \n

      Stir together flour, baking soda, cinnamon and salt; Set aside.<\/p>\n<\/li>\n

    • \n

      In the bowl of a stand mixer fitted with a paddle, beat the butter and sugar until light and creamy. Scrape the sides of the bowl and add honey, molasses, egg and vanilla. Mix on low, then increase speed to high and beat on high speed for another minute. <\/span><\/p>\n<\/li>\n

    • \n

      Add flour mixture and stir until it’s about halfway mixed, then add the oats, pecans and coconut. With the mixer, beat on a lower speed just until dough is cohesive. It’s a fairly crumbly dough, so try to get it to stick together without over mixing. If you need to you can empty it onto a clean surface and do it by hand.<\/span><\/p>\n<\/li>\n

    • \n

      Divide into four sections. Shape each dough section into a cylinder about 1 \u00bd inches in diameter (or however wide you want the cookies) and wrap tightly. Chill for several hours or until dough is very firm.<\/span><\/p>\n<\/li>\n

    • \n

      Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.<\/span><\/p>\n<\/li>\n

    • \n

      Slice the cylinders into rounds about \u215c to \u00bd inch thick. Arrange on baking sheets spacing 1 \u00bd to 2 inches apart.<\/span><\/p>\n<\/li>\n

    • \n

      Bake for about 12 minutes or until the cookies are a dark golden color; Let cool for about 3 minutes on cookie sheets then transfer to a wire rack to cool. They will crisp and firm up quite a bit as they cool.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

      \n

      Notes<\/h3>\n

      You can make these larger by making wider cylinders and baking for longer.\u00a0 For larger cookies, you may want to bake at a lower temperature, such as 325F, for a longer time (lower and slower bake for crunchy cookies).<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

      If you’re on the hunt for crunchy oatmeal cookies, you’re not alone. Lately, there\u2019s been a surge of interest in crisp, snappy cookies\u2014maybe we\u2019re all feeling a little crunchy ourselves? Either way, I recently rediscovered an old recipe from 2006 that fits the bill perfectly. With a few tweaks, a streamlined method, and a new […]<\/p>\n","protected":false},"author":1,"featured_media":181531,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[135],"tags":[15886,12708,13977,4743,22192],"dealstore":[],"offerexpiration":[],"class_list":["post-181530","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking-category-a-b","tag-bake","tag-cookies","tag-crunchy","tag-oatmeal","tag-slice"],"yoast_head":"\nSlice and Bake Crunchy Oatmeal Cookies - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=181530\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice and Bake Crunchy Oatmeal Cookies - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"If you’re on the hunt for crunchy oatmeal cookies, you’re not alone. Lately, there\u2019s been a surge of interest in crisp, snappy cookies\u2014maybe we\u2019re all feeling a little crunchy ourselves? Either way, I recently rediscovered an old recipe from 2006 that fits the bill perfectly. 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