These cookies are very crispy, crunchy and filled with wholesome rolled oats. If you like Scotch Oatmeal Cookies you will love these crisp oatmeal cookies. This recipe is based on one from my junior high school home economics class. In my middle school, everyone was required to take a trimester of home economics every year.  The class consisted of lessons in cooking and sewing. This was my favorite class every year. I still have all my recipes from the classes and use them often. This class is where I got some of my early cooking skills.

I love this recipe as it is all done in one bowl. No mixing wet ingredients in one bowl and dry ingredients in another. These cookies were known as “Aggression Cookies” because of the dump everything into the mixing bowl and stir method. Between the creaming of the butter and sugar and the adding all the remaining ingredients at once, it was thought to be a good way to get out some aggression apparently.  These cookies are on the drier side, so they pair well with a cold glass of vanilla almond or soy milk.

Prep Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2 dozen cookies

Ingredients:

1 cup brown sugar, packed
1 cup vegan butter
2 cups old fashioned rolled oats, not instant
1 tsp baking soda
1 cup flour
½ cup white sugar

Directions:

1.  Preheat oven to 350F.  Line baking sheets with parchment paper.

All the ingredients you need for these cookies

2. In a large mixing bowl, either by hand or with a mixer, cream brown sugar and butter together.

3. Add in oatmeal, baking soda and flour. Mix until thoroughly combined. Dough will be a little crumbly.

All mixed up. Somewhat crumbly.

4. Form dough into walnut size balls. Place on prepared baking sheets.

5.  Flatten balls with the bottom of glass that has been dipped into white sugar. Make them about ¼ inch thick.

6.  Bake 8-10 minutes, or until golden brown.

7.  Cool cookies on baking sheet for 3 minutes before placing them on a rack to fully cool.

Ready for eating with a glass of cold vanilla almond milk.