Crisp Oatmeal Treasures

Crisp oatmeal treasures are the original make-ahead cookie. The dough gets rolled into a log, wrapped in waxed paper, and parked in the fridge overnight so you can slice and bake them whenever the craving hits.

That long chill is what sets these apart from a soft oatmeal cookie. Cold dough sliced thin spreads less and dries out more in the oven, giving you that signature snap. Rolled oats and chopped nuts pack the cookie with toasty texture in every bite.

Thin slices are the key. A quarter inch is thin enough to crisp all the way through without the centers staying doughy. Use a sharp knife and wipe the blade between cuts so the slices stay round.

Chef Tips

• Rotate the log a quarter turn after every few slices to keep the shape from flattening on one side.
• Don’t grease the baking sheets, the shortening in the dough is plenty.
• Swap the shortening for softened butter if you want a richer flavor, though you’ll lose a touch of crispness.
• Pull from the oven when the edges are golden and the centers still look pale. They crisp further as they cool.

Variations

• Add a teaspoon of cinnamon and a handful of raisins for a classic oatmeal cookie spin.
• Fold in mini chocolate chips instead of nuts for kid-friendly version.
• Roll the log in demerara sugar before slicing for sparkly, crunchy edges.