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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.
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. They are the recipes you know you always have the ingredients on hand for. This crispy oatmeal cookie recipe is one of my three go to cookie recipes and has been for years. For me, the other “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.
Why You’ll Love This Recipe
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.
Cookie Ingredients
- Butter. I always use salted
- Sugar. Use both light brown sugar and granulated sugar
- Baking Soda
- Vanilla
- Eggs. I use large eggs
- Flour. All purpose flour
- Salt
- Old fashioned Oats Rolled Oats
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 you will get a different texture but the flavor will be the same.
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.
- Slice chilled dough into 1/4 inch rounds. Place on a parchment lined baking sheet
- Bake in a 350 degrees F oven for 10-12 minutes. Allow cookies to cool on a wire rack.
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.
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.
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!
Oatmeal Cookie Add Ins
Oatmeal Raisin Cookies. Add in one cup of raisins. Oatmeal Chocolate Chip Cookies. Add in one cup of semi sweet chocolate chips. Other add ins: one cup of walnuts or pecans
Cookie Tips
- If you are scooping the cookies instead of slicing, 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.
- Don’t overmix your cookies. Overmixing cookies causes cookies to become hard and tough.
For more delicious oatmeal cookies, try these:
Some of my other favorite recipes that use oatmeal:
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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.
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.
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Nutrition Facts:
R. Mac says
Easy to follow. Delicious.
Jeannie says
was very good and plan on making many more batches….Thank you
Pattie Ormond says
Followed the recipe but used golden raisins and unsalted butter. Sliced a bit less than 1/4 inch thick. They were WONDERFUL! Buttery, crisp on the edges and just a tad chewy in the middle. Cookie nirvana.
Joy says
I love this! I don’t have other oat so i use the quick cooking but i made it 4 cups. Turned out great as well. I reduced the sugar to 1/2cups coz I don’t like it too sweet. However mine didn’t spread that thin maybe because of the variation in the recipe i did. But still delicious
Shelley says
Delicious