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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.
Some of our other favorite oatmeal based cookies include these Chewy Oatmeal Cookies which get their chew from coconut, crispy rice cereal and pecans. These lemon oatmeal cookies are one of the most popular on my blog and these Banana Oatmeal Cookies with White Chocolate and Nutella are packed with lots of amazing flavors! I am crazy about the Salted White Chocolate Oatmeal Cookies too!
Top Cookie Recipes
I believe every cook should have at least 3 standard, “go to” cookie recipes. Ones that you make over and over again. Recipes you know you always have the ingredients on hand for. This oatmeal cookie recipe is one of my three go to cookie recipes and has been for years. For me, the other two “go to” cookie recipes are chocolate chip cookies and snickerdoodles. Of course I have dozens and dozens of other cookie recipes here on the blog that you can find here.
This particular recipe 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.
How to Make Crispy Oatmeal Cookies
Old Fashioned Oats vs. Quick Oats
For this recipe I always use old fashioned oats, not the quick cooking ones. It makes a difference in the texture of the cookie and old fashioned oats give you a chewier texture. You can use quick oats but will get a different texture, the flavor will be the same.
Another reason I love this recipe is that it freezes and refrigerates well. After making the dough, divide the dough in half. Form into a log and wrap each log in wax paper and refrigerate for at least an hour. This will enable you to slice the dough into round slices. After the dough has firmed up, cut into 1/4 inch slices, place on a parchment lined baking sheet at bake at 350 degrees F for 10-12 minutes.
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.
How to Freeze Cookie Dough
After forming the dough into a log, I will 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.
One of my favorite ways to enjoy one of these crispy oatmeal cookies is in the form of an ice cream sandwich. Just place a scoop of ice cream between two cookies!
Favorite Cookie Making Tools
PARCHMENT PAPER SHEETS – These precut sheets of parchment paper are a total time saver in the kitchen.
SHEET PAN – I have at least six of these in my kitchen. I use them everyday. The 13 x 18 size is perfect and I use them for everything!
COOKIE SCOOP – I have these in several different sizes but this is the one I use the most and is the perfect size for cookies.
For all of my other favorite kitchen products and tools visit my Amazon Store.
Did you know I wrote a cookbook? Check out the Holiday Slow Cooker Cookbook for 100 delicious recipes.
Some of my other favorite recipes that use oatmeal:
Crispy Oatmeal Cookie Recipe
Crispy Oatmeal Cookies
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.
Nutrition Facts:
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Shelley says
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