Best 10 Crispy Oatmeal Cookie Bark Recipes

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Are you looking for a sweet and crunchy treat that will satisfy your cravings? Look no further than crispy oatmeal cookie bark! This delicious dessert is made with simple ingredients and is easy to prepare. The result is a delightful combination of chewy oats, gooey caramel, and crispy chocolate. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to become a favorite. So gather your ingredients, preheat your oven, and get ready to create a crispy oatmeal cookie bark that will be enjoyed by all.

Check out the recipes below so you can choose the best recipe for yourself!

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

Provided by Food Network

Categories     dessert

Time 25m

Yield 48 cookies

Number Of Ingredients 10

3/4 pound (3 sticks) unsalted butter
1 cup light brown sugar
1 1/8 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

  • Preheat the oven to 350 degrees F.
  • In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
  • In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
  • Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

CRISPY OATMEAL COOKIE BARK



Crispy Oatmeal Cookie Bark image

Serve you guests with this oatmeal cookie bark that's made with rice cereal- a crispy dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 10

3/4 cup butter or margarine, melted
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1 1/4 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup quick-cooking oats
3/4 cup crisp rice cereal
Semisweet chocolate chips, melted, if desired

Steps:

  • Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • In large bowl, mix butter, brown sugar, granulated sugar and vanilla. Stir in flour, baking soda and salt. Gently stir in oats and cereal. On cookie sheet, press dough into 12x10-inch rectangle, about 1/4 inch thick. (Dough will be crumbly at first.)
  • Bake 20 minutes or until firm and golden brown. Cool 10 minutes; remove to cooling rack with parchment paper still attached. Cool completely, about 20 minutes. Break cookie into irregular pieces. Dip in melted chocolate.

Nutrition Facts : Calories 122, Carbohydrate 16 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 134 mg

CRISP OATMEAL COOKIES



Crisp Oatmeal Cookies image

Crispy, delicious oatmeal cookies.

Provided by S. Hynek

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 27m

Yield 24

Number Of Ingredients 12

½ cup shortening
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup rolled oats
½ cup flaked coconut
½ cup miniature semi-sweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
  • Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

Nutrition Facts : Calories 127.4 calories, Carbohydrate 17.5 g, Cholesterol 7.8 mg, Fat 6.2 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.2 g, Sodium 94.1 mg, Sugar 11.2 g

OATMEAL COOKIE BARS



Oatmeal Cookie Bars image

These are easily the best homemade oatmeal cookie bars we've ever had, and that's really saying something! This recipe is simple to make and has all the essentials - chopped nuts, chocolate chips, high quality Gold Medal™ flour, and whole-grain oats. We love the ease of making oatmeal cookie bars because they have the chewy texture and flavor of an oatmeal cookie, but they take only 10 minutes to prep and use only one pan in the oven. Add extra indulgence by drizzling a little melted chocolate over these once they are cool and before you cut out the bars.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 48

Number Of Ingredients 11

1 1/2 cups packed brown sugar
1 cup butter or margarine, softened
2 tablespoons molasses
2 teaspoons vanilla
2 eggs
3 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3/4 cup chopped nuts
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 350°F. Grease 15x10x1-inch pan. In large bowl, beat brown sugar and butter with electric mixer on medium speed until light and fluffy. Beat in molasses, vanilla and eggs. Stir in oats, flour, baking soda and salt. Stir in nuts and chocolate chips. Spread in pan.
  • Bake 20 to 30 minutes or until light golden brown and center is set. Cool completely, about 1 hour. For bars, cut into 8 rows by 6 rows.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 20 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 105 mg

COOKIE BARK



Cookie Bark image

Provided by Katie Lee Biegel

Categories     dessert

Time 4h5m

Yield 8 servings

Number Of Ingredients 2

1 cup semisweet chocolate chips
1/2 cup crushed peanut butter sandwich cookies (about 5 cookies)

Steps:

  • Line a small baking sheet with parchment paper.
  • Place the chocolate chips in a microwave-safe bowl. Microwave on low in 30-second intervals, stirring after each interval, until melted and smooth, about 2 minutes. Pour the melted chocolate onto the parchment-lined baking sheet. Spread the chocolate into a thin layer using a small offset spatula. Sprinkle the crushed cookies over the melted chocolate in an even layer.
  • Allow the bark to set in a cool area until firm, about 4 hours. The baking sheet can also be refrigerated to speed up the cooling time. Break the bark into pieces to serve.

THIN AND CRISPY OATMEAL RAISIN COOKIES



Thin and Crispy Oatmeal Raisin Cookies image

I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.

Provided by Abracadabra

Categories     Desserts     Cookies     Oatmeal Cookie Recipes     Oatmeal Raisin Cookie Recipes

Time 30m

Yield 30

Number Of Ingredients 14

1 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 ¾ sticks cold salted butter
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups rolled oats
1 cup raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
  • Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
  • Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
  • Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g

CRISPY COOKIE BARK RECIPE BY TASTY



Crispy Cookie Bark Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, salt, unsalted butter, white sugar, dark brown sugar, vanilla extract, water, egg, chocolate chips, semisweet baking chocolate, coarse sea salt

Provided by Jordan Kenna

Categories     Snacks

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter
½ cup white sugar
¼ cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon water
1 egg
⅓ cup chocolate chips
24 oz semisweet baking chocolate
coarse sea salt

Steps:

  • Preheat the oven to 325˚F (160˚C).
  • Make the cookies: in a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In a larger bowl, add the butter and sugars. Mix (either by hand or using an electric mixer) until smooth.
  • Add the egg, vanilla extract, and water to the butter mixture and mix until thoroughly incorporated.
  • Add the chocolate chips and dry ingredients, then use a spatula to gently fold them together, being careful not to overmix.
  • Using a small ice cream scoop or spoon, measure out 6 tablespoon-sized balls of dough and space them 2-3 inches (5-7 cm) apart on a prepared baking sheet.
  • Bake the cookies for 18 minutes. They should be thin with crispy edges when finished.
  • Remove the cookies from the oven and allow them to cool for 5 minutes on the baking sheet before transferring them to a wired cooling rack. Bake off the second half of the dough and allow all the cookies to reach room temperature before proceeding.
  • Once thoroughly cooled, place the baked cookies back in the oven, directly on the oven rack, and toast them at 325˚F (160˚C) for 7 minutes. This will completely dry out the cookies leaving them very crispy and brittle.
  • Carefully transfer all the toasted cookies to a parchment-lined baking sheet. Using the back of a heavy spoon or measuring cup, firmly smack the top of the cookies. Set the baking sheet of shattered cookies aside.
  • Make the bark: slowly melt 1 pound (455 g) of the baking chocolate either in a double boiler or in a glass bowl over just-simmering water. Allow the chocolate to melt undisturbed until about two-thirds of it has melted, then stir until it is completely smooth with no visible chunks.
  • Remove the chocolate from the heat and allow it to cool for 10 minutes before adding in the remaining chocolate. The residual heat will melt the solid chocolate. Mix until smooth.
  • Arrange the shattered cookie pieces in a layer on the baking sheet. Pour the melted chocolate over the pieces and use a spatula to quickly and evenly spread the chocolate across the tops of the cookie pieces.
  • Sprinkle with salt and any other desired toppings. Transfer the baking sheet to the refrigerator for at least 30 minutes for the chocolate to set.
  • Once the bark is set, remove the baking sheet from the refrigerator and cover the bark with parchment paper. Use something heavy (like a meat tenderizer) to break the bark into snack-sized pieces.
  • Serve the pieces immediately or store in the refrigerator until desired.
  • Enjoy!

Nutrition Facts : Calories 711 calories, Carbohydrate 75 grams, Fat 48 grams, Fiber 6 grams, Protein 8 grams, Sugar 49 grams

OATMEAL CRISPIES II



Oatmeal Crispies II image

A beautiful, crisp buttery nibble.

Provided by Sunshine

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 18

Number Of Ingredients 6

½ cup unsalted butter
1 cup rolled oats
3 tablespoons self-rising flour
½ cup white sugar
1 egg, beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
  • Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
  • Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.

Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 21.5 mg, Sugar 5.7 g

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

Make and share this Crispy Oatmeal Cookies recipe from Food.com.

Provided by Derf2440

Categories     Dessert

Time 22m

Yield 36 cookies

Number Of Ingredients 7

1/3 cup butter
1/3 cup lightly packed brown sugar
1/4 cup water
1 cup all-purpose flour
1 cup quick-cooking rolled oats
1 teaspoon cinnamon
1/2 teaspoon baking soda

Steps:

  • Cream butter and sugar to gether until light and fluffy.
  • Beat in water.
  • Combine flour, oats, cinnamon and baking soda.
  • STir into creamed mixture.
  • Roll out 1/8 inch thick on a lightly floured surfaace.
  • Cut into 2 1/2 inch circles.
  • Place on lightly greased baking sheet.
  • Bake in 350 degrees oven 10 to 12 minutes, until golden brown around edges.
  • Remove from pan.
  • Do not under cook these cookies, they should be crisp.
  • Cool and store in covered container.
  • They freeze well in a covered container.

CRISPY OATMEAL COOKIES



Crispy Oatmeal Cookies image

This recipe courtesy of Gale Gand. It is a recipe for the most delicious Crispy Oatmeal Cookies. These thin crispy cookies just melt in your mouth. This recipe is well worth having in your recipe file.

Provided by BarbAmen

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

1 1/2 cups unsalted butter
1 cup light brown sugar
1 cup white sugar
1 large egg
1 1/2 teaspoons vanilla extract
3 cups rolled oats (not instant)
1 1/2 cups all-purpose flour
3/4 teaspoon salt
2 1/2 teaspoons baking soda
1 1/2 cups raisins

Steps:

  • Preheat oven to 350°F.
  • In mixer cream butter until fluffy.
  • Add the sugars and cream together until light and fluffy.
  • Add the egg and vanilla and mix well.
  • In another bowl, stir together the oats, flour, salt and baking soda.
  • With mixer on low begin adding the oat mixture to the butter mixture.
  • Mix only to combine.
  • Add raisins and again mix only to combine.
  • Drop by tablespoonfuls onto the baking sheets leaving at least 2 inches between cookies.
  • MY HINT; PRESS EACH COOKIE DOWN SLIGHTLY WITH YOUR FINGERS BEFORE BAKING.
  • Bake until browned and crispy around the edges about 8-10 minutes.
  • Let cool on wire racks and store in airtight container.

Nutrition Facts : Calories 133.4, Fat 6.2, SaturatedFat 3.7, Cholesterol 19.7, Sodium 106.7, Carbohydrate 18.6, Fiber 0.8, Sugar 11.4, Protein 1.5

Tips:

  • Use old-fashioned rolled oats. They hold their shape better than quick oats or steel-cut oats, and they give the bark a nice chewy texture.
  • Don't overcook the butter and sugar mixture. It should be light and fluffy, not dark and caramelized. If it's too dark, the bark will be bitter.
  • Press the oats and nuts into the melted butter and sugar mixture firmly. This will help them stick together and prevent them from falling apart.
  • Bake the bark until it's golden brown. This will give it a crispy texture and help to bring out the flavor of the oats and nuts.
  • Let the bark cool completely before cutting it into pieces. This will help to prevent it from crumbling.

Conclusion:

Crispy oatmeal cookie bark is a delicious and easy-to-make treat that's perfect for any occasion. It's a great way to use up leftover oatmeal, and it's also a fun and festive way to celebrate the holidays. With its sweet and chewy texture and its crunchy oat and nut topping, this bark is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy dessert, give this recipe a try. You won't be disappointed!

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