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Home / Latest Posts / Recipes / Course / Dessert / Cookies / Crispy Oatmeal Cookies

Crispy Oatmeal Cookies

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By: Leigh Anne WilkesPosted: 5/12/22Updated: 2/08/24

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overhead shot of crispy oatmeal cookies

These crispy oatmeal cookies are a classic cookie and should be a part of everyone’s cookie baking repertoire!  They have the perfect combination of a chewy middle and a crispy outer edge.

oatmeal cookies on cooling rack

This recipe for crispy oatmeal cookies has been in my family for a long time. It belonged to my Great Aunt Dorothy Schenck McKowan, who was a wonderful cook. I prefer my oatmeal cookies plain, no raisins for sure.  I won’t pass up an oatmeal cookie with chocolate chips though.  This particular cookie is a thin, light oatmeal cookie which I prefer over a thick chewy one.

stack of oatmeal cookies on a cooling rack

Ingredients Needed

  • Old Fashioned Oats
  • Flour, all purpose
  • Butter, salted
  • Sugar, light brown sugar and granulated sugar
  • Baking Soda
  • Vanilla Extract
  • Eggs, large
  • Salt
overhead shot of crispy oatmeal cookies on a cooling rack

How to Make Crispy Oatmeal Cookies

  • Cream butter in a stand mixer or use a hand electric mixer and a medium bowl with low.
  • Add in sugars, vanilla and eggs. Mix until light and fluffy.
  • Mix together flour, salt and baking soda.
  • Stir in flour mixture. Mix until just combined. Scrape sides of the bowl.
  • Divide dough into two parts. Form each into a roll or log.
  • Wrap in wax paper and refrigerate for at least an hour.
rolls of oatmeal cookie dough
  • Slice chilled dough into 1/4 inch rounds. Place on a parchment lined baking sheet.
sliced oatmeal cookies ready to bake
  • Bake in a 350 degrees F oven for 10-12 minutes. Allow cookies to cool on a wire rack.

Tips

  • I always use old fashioned oats in my cookies, not quick oats. Old fashioned oats give you a chewier texture. 
  • If you would like to add in raisins, chocolate chips, or nuts, you will want to use one cup total for this recipe.
  • If you are scooping the cookies instead of slicing, use a cookie scoop to ensure cookies bake evenly.
  • Line you baking sheets with parchment paper to make cookie removal easier.
  • Don’t over mix your cookies. Over mixing cookies causes cookies to become tough.
overhead shot of baked oatmeal cookies

Frequently Asked Questions

Do I have to refrigerate the dough?

No, there are times when I just can’t wait.  I need a cookie now and I skip the refrigerating step.  You will need to just scoop the dough into balls if you don’t refrigerate the dough as it will be too soft to cut into slices.  Chilling the dough allows you to slice the cookie dough vs. scooping.

Can I freeze the cookie dough?

After forming the dough into a log, wrap it in wax paper and refrigerate for up to 4-5 days.  If you want to keep the dough for longer, in addition to the wax paper, wrap it in foil to prevent freezer burn and then freeze.  It will keep for several months in the freezer.  To bake, remove the dough from the freezer and allow it to stand at room temperature until you are able to slice the dough and then bake according to the directions.
The cookies can also be baked and then frozen, for directions on how to freeze baked cookies check out this post. Be sure and store in an airtight container.

How do you store the cookies to keep them crispy?

They will stay crispier if you store them uncovered but I typically store them in an airtight container. My favorite thing to do is to put them in the freezer and eat them frozen!

Check out more of my favorite oatmeal recipes:

  • Baked Oatmeal
  • Raspberry Oatmeal Bars
  • Brown Sugar Oatmeal Pancakes
  • Oatmeal Waffles
  • Lemon Oatmeal Cookies

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4.93 from 67 votes
oatmeal cookies on cooling rack

Crispy Oatmeal Cookies

Recipe From: Leigh Anne Wilkes
These crispy oatmeal cookies are a classic cookie and should be a part of everyone's cookie baking repertoire!  They have the perfect combination of a chewy middle and a crispy outer edge.
serves: 36 cookies
Prep:15 minutes minutes
Cook:12 minutes minutes
Total:27 minutes minutes
Rate Recipe

Ingredients

  • 1 cup butter
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1 tsp salt
  • 3 cups regular oats not instant

Instructions

  • Beat butter until creamy.
  • Add in sugars, vanilla and eggs. Mix until light and fluffy.
  • Add in dry ingredients. Mix until just combined
  • Divide dough into two parts. Form each into a roll or log.
  • Wrap in wax paper and refrigerate for at least an hour.
  • Slice chilled dough into 1/4 inch rounds. Place on a parchment lined baking sheet
  • Bake at 350 degrees F for 10-12 minutes.
  • Dough can also be baked without chilling but you will need to scoop the dough and form into balls.

Tips & Notes:

  • I use a cookie scoop to ensure evenly sized cookies.
  • I always line my baking sheets with parchment paper to make cookie removal easier.
  • One of my favorite ways to enjoy these crispy oatmeal cookies is in the form of an ice cream sandwich. Just place a scoop of ice cream between two cookies.

Recommended Products

Cookie Scoop (1.5 Tbs)
Sheet Pan
Parchment Paper

Nutrition Facts:

Calories: 138kcal (7%) Carbohydrates: 20g (7%) Protein: 2g (4%) Fat: 6g (9%) Saturated Fat: 3g (19%) Cholesterol: 23mg (8%) Sodium: 150mg (7%) Potassium: 43mg (1%) Fiber: 1g (4%) Sugar: 12g (13%) Vitamin A: 171IU (3%) Calcium: 12mg (1%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Cookies
Cuisine:American
oatmeal cookies on cooling rack
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4.93 from 67 votes (47 ratings without comment)

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  1. Liz Blackmore says

    Posted on 5/13 at 6:15 pm

    Best oatmeal cookies!! I never cared for cinnamon in oatmeal cookie recipes so thought I’d give this one a try. It’s definitely a keeper!

    Reply
  2. Amy Hearn says

    Posted on 3/10 at 6:08 pm

    I used half splenda (I have diabetes) and added chopped peanuts: superb!
    Still shot my blood sugars up, but these are better than any store-bought and so worth a few more units of insulin! <3

    Reply
  3. marta says

    Posted on 2/15 at 8:38 am

    Sooo perfect!!!!!! So crispy and tasty !!!

    Reply
  4. J says

    Posted on 12/31 at 12:54 pm

    Be mindful of spacing, they really spread out. But so delicious!

    Reply
  5. Gail says

    Posted on 12/14 at 12:42 pm

    Perfect cookie

    Reply
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