crispy oatmeal cookie recipe

Written ByJenny Smyth Posted on
crispy oatmeal cookie recipe
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The Best crispy oatmeal cookie recipe

I’ve been making this crispy oatmeal cookie recipe for years, and it’s still a favorite in our household. My kids love helping me in the kitchen, and this recipe is one of their favorites to assist with.

The combination of rolled oats, brown sugar, and spices gives the cookies a unique flavor that’s both sweet and savory. What I love most about this recipe is how easy it is to make – just mix all the ingredients together, scoop out spoonfuls of dough onto a baking sheet, and bake until crispy.

The end result is a delicious cookie that’s perfect for snacking on or packing in lunchboxes. I’ve also found that this recipe works well for family gatherings – it’s easy to double or triple the batch as needed, and the cookies are always a hit with our guests.

As an added bonus, the rolled oats in this recipe provide a good source of fiber, making it a relatively healthy option for our family.

Crispy Oatmeal Cookies

Crispy Oatmeal Cookies

4.8 from 1266 votes

These crispy oatmeal cookies have a satisfying crunch and a buttery, toasty flavor. They are perfect for dunking in milk or enjoying as a light snack.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 24Cuisine: InternationalCalories: 130 kcal

🥘Ingredients

For the Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Line two baking sheets with parchment paper to prevent sticking.
3In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
4Add the egg and vanilla extract, then beat until well combined, scraping down the sides as needed.
5In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
6Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
7Stir in the rolled oats with a spatula until evenly distributed.
8Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9Flatten each cookie slightly with the back of a spoon or your fingers to ensure even baking and extra crispness.
10Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers are set.
11The cookies will appear slightly puffed but will flatten as they cool.
12Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
13The cookies will become crisp as they cool.

🔧Equipment

Electric mixer or whisk
Large mixing bowl
Medium mixing bowl
Baking sheets
Parchment paper
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 130 kcal🧈Total Fat: 6g💛Saturated Fat: 3.5g❤️Cholesterol: 20mg🧂Sodium: 105mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 10g🥩Protein: 2g

📝Notes

For extra crispiness, bake the cookies a minute or two longer, watching carefully to avoid burning. Store in an airtight container at room temperature for up to one week.

Watch Video Of How Crispy Oatmeal Cookies Works

These crispy oatmeal cookies are perfect for any occasion – whether you’re looking for a quick snack or need something to serve at your next family gathering.

One of my favorite things about this recipe is how easily it stores – simply place them in an airtight container at room temperature for up to 5 days.

When you’re ready to serve them again, simply reheat them in the oven until crispy once more.

❓ Frequently Asked Questions About Crispy Oatmeal Cookies

Q: What type of oats should I use in this recipe?

For this crispy oatmeal cookie recipe, I recommend using rolled oats. You can also try using old-fashioned oats or even steel-cut oats if you prefer a slightly different texture.

Q: Can I substitute other types of sugar for the brown sugar?

Yes, you can substitute other types of sugar for the brown sugar in this recipe. Keep in mind that using white granulated sugar will give your cookies a slightly different flavor, while using coconut sugar will add a hint of caramel flavor.

Q: How do I ensure my cookies are crispy on the outside and chewy on the inside?

To achieve the perfect crispy exterior and chewy interior, make sure to not overbake your cookies. Remove them from the oven when they’re lightly golden brown and still slightly soft to the touch.

Q: Can I store these cookies in an airtight container at room temperature?

Yes, you can store these cookies in an airtight container at room temperature for up to 5 days. Simply place them in a single layer and cover with plastic wrap or aluminum foil.

Q: Are these cookies suitable for vegan diets?

No, these cookies are not suitable for vegan diets due to the use of eggs and butter. However, you can easily adapt this recipe by substituting with vegan-friendly alternatives like flax eggs and plant-based butter substitutes.

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