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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.
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.
Ingredients Needed
- Old Fashioned Oats
- Flour, all purpose
- Butter, salted
- Sugar, light brown sugar and granulated sugar
- Baking Soda
- Vanilla Extract
- Eggs, large
- Salt
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.
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.
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
Be sure and follow me over on You Tube for weekly cooking demos.
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:
Laura Simmons says
Fantastic recipe I’m always looking for a crispy oatmeal cookie and they never are. This one was crispy!!! I even made it with Splenda brands brown sugar and Stevia. They turned out great I made a few without raisins too and boy they were good!!
Julie says
Absolutely delicious!!! Exactly the recipe that I have been trying to find. Thank you!!
Diane says
I added red/white/blue cranberries, white grapes and dried blueberries. Yum!
Reid Hudson says
I made these with quick rolled oats, added shredded coconuts and chocolate chips and cooked for 17 minutes. Wow. One of the best oatmeal cookie recipes. We like a crispy through and through cookie and these were spot on!
Jessica says
My husband loved these! They were perfect.