I Tried Ree Drummond’s Beloved Oatmeal Crispies Cookie Recipe

Usually when we’re baking cookies, we have to choose a lane: the ease of an icebox cookie or the speed of a drop cookie. But why pick just one when the same dough can be prepared either way? I had no idea this was possible until last week, when I found myself flipping through 2009’s The Pioneer Woman Cooks. Feeling a bit nostalgic and unsure of what to whip up when I had dessert duty for an upcoming potluck party, I thought it might be wise to consult an expert or two from my cookbook collection.

While considering all of the tempting options in the dessert chapters, I arrived at Ree Drummond’s Oatmeal Crispies. Her website confirms she originally developed in 2007. That’s when she invented “the best—and the simplest—oatmeal cookie there is.” Ree explains that “the dough can be used to make drop cookies immediately or can be refrigerated or frozen in nice, neat rolls, ready to slice and bake” whenever a craving (or other gathering) pops up.

Once the savvy Southern cook mentioned that she often makes a double batch so she can enjoy one now, drop cookie-style, and save the other for later to slice and bake, I found myself hustling to the kitchen to dig out my apron and dive in.

How to Make Ree Drummond’s Oatmeal Crispies

As I gathered the ingredients to follow Ree’s lead, I noticed that the ingredients are similar to a mash-up of Cowboy Cookies and Oatmeal Cookies. Instead of raisins (no thanks!), these oatmeal cookies are speckled with chopped pecans.

Here’s how they come together:

1. Build the base. In a large mixing bowl, use a hand mixer to cream together shortening, brown sugar, and granulated sugar. In another bowl, beat eggs, then stir in vanilla extract. Pour this into the sugar mixture and mix well. In one final bowl, dump all-purpose flour, salt, and baking soda. Add the flour mixture to the wet ingredients and stir until combined, then fold in the quick oats. Once the dough is evenly mixed, fold in the pecans.
2. Bake or save. You can choose your own adventure now: 
3. Scoop them onto cookie sheets and bake at 350°F for 10 minutes, or until the cookies are golden brown, or…
4. Roll out two sheets of wax paper, then divide the dough in half; topping each sheet with half the dough. Roll each section of dough into a log, using the waxed paper to form a tight casing. Twist the ends. Chill or freeze for later or slice into even rounds to bake immediately.

Tips For Making Oatmeal Crispies

After researching and whipping up Ree’s oatmeal cookies, then comparing notes with our Test Kitchen pros, we have a few pointers to share for fellow bakers who might give these a go. 

• Don’t shy away from the shortening. Ree calls for 1 cup of shortening, such as Crisco, rather than butter in these cookies. You can absolutely substitute butter for shortening in a one-to-one ratio if you desire—which will lend a little buttery flavor. However, shortening helps ensure these cookies are crunchy on the outside and chewy on the inside, and shortening-based cookies also tend to stay fresh longer. Plus, the oat, brown sugar, and pecan flavors are distinct enough that the butter flavor may be disguised anyway. Choose either butter or shortening, or a mix of both adding up to 1 cup.
• Keep in mind that old fashioned oats are A-OK. Quick oats, aka instant oats, are also part of the line-up. They’re softer than less-processed old-fashioned (rolled) oats, which is an asset in these quick-cooking cookies. Still, other home bakers have reported success with old-fashioned oats. Just note that the texture will be a bit more chewy.
• Cure chocolate cravings. Oatmeal chocolate chip cookies and bar cookies are among the most requested recipes from BHG fans (and staff!). If that sounds up your alley, consider adding 1 cup of chocolate chips or M&Ms along with—or instead of—the pecans.
• Go nuts. If nutty flavor is your favorite, these oatmeal cookies can handle more than the ½ cup in the original formula. Feel free to stir in up to 1 ½ cups finely chopped pecans or walnuts.

The Verdict on Ree Drummond’s Oatmeal Cookies

After trying a cookie fresh from the oven, I agree with a Pioneer Woman fan who says she “will definitely make these again!” Based on the name “crispies,” I was a little worried they would crisp throughout, and I prefer a cookie with a bit of chew. But due to the shortening, these are softer than I was expecting—and the rest of the batch “aged well,” if you will, over the next few days when stored on the counter. Their texture seems ideal for ice cream sandwiches, so I can’t wait to experiment with those after baking my next batch.

The only fresh ingredient required for Ree’s Oatmeal Crispies recipe is eggs. Otherwise, the rest of this dessert comes together courtesy of pantry staples. That means this easy cookie recipe is hopping to the top of my emergency “oh no, I forgot dessert!” list. Depending on the group size, I can bake all 24 immediately, or do 12 drop cookie style for now and save the other 12 in a cookie dough log for icebox cookies later. Actually, now that I mention it, I think I might just stock my freezer with a few batches now so a delicious dessert is never more than 10 minutes or so away.