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Leigh Anne Wilkes

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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: 5/12/20Updated: 1/05/22

This post may contain affiliate links. Please see disclosure policy here.

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


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 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.

stack of oatmeal cookies on a cooling rack

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.

overhead shot of crispy oatmeal cookies on a cooling rack

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.

rolls of oatmeal cookie dough

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.
sliced oatmeal cookies ready to bake
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!

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

overhead shot of baked oatmeal cookies

Cookie Tips

  1. If you are scooping the cookies instead of slicing, use a cookie scoop to ensure evenly sized cookies.
  2. I always line my baking sheets with parchment paper to make cookie removal easier.
  3. 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.
  4. Don’t overmix your cookies. Overmixing cookies causes cookies to become hard and tough.
crispy oatmeal cookie on parchment paper

For more delicious oatmeal cookies, try these:

  • Lemon Cheesecake Bars
  • Baked Oatmeal
  • Chewy Oatmeal Cookies
  • Lemon Oatmeal Cookies
  • Oatmeal Cookie Ice Cream

Some of my other favorite recipes that use oatmeal:

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

Be sure and follow me over on You Tube for weekly cooking demos.

4.83 from 23 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
Cook:12 minutes
Total:27 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
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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  1. Joy says

    Posted on 11/23 at 9:32 pm

    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

    Reply
  2. Shelley says

    Posted on 8/6 at 12:20 pm

    Delicious

    Reply

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