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Sweet ‘n Chewy Crispy Oatmeal Cookies are packed with chewy oats and delicious cookie flavor. Chewy centers, crisp edges and easy to make!
Why We Love This Recipe
- Kid-Friendly: These crispy chewy oatmeal cookies are so easy to make and fun for the whole family to enjoy!
- Easy to Customize: We love how easy it is to please all the picky eaters by folding in their favorite add-ins like nuts, chocolate, and more.
- Delicious for your Cookie Jar: Homemade cookies are simply the tastiest in your cookie jar, ya know? Also try my no bake oatmeal cookies, crispy gingersnaps, and cinnamon oatmeal cookies!
Crispy Chewy Oatmeal Cookies!
My sister, Jenny, loves all things crispy. You could be making her a soft-baked treat and she’ll be like, “Wait, is there any way I can make this crispy?” So when I approached creating the best crispy oatmeal cookies recipe, I took it seriously. This recipe is about that perfect balance between crispiness and chewiness. You get all of that delicious mouthfeel that comes from oats without having the sacrifice yummy, crispy texture. Guess what? This recipe is Jenny-approved. Let’s bake this!
Crispy Oatmeal Cookies Ingredients
- Rolled Oats – old-fashioned oats, or “rolled” oats, are best for their thicker texture and chewiness. Quick oats are too piecey to be good in this crispy oatmeal cookies recipe.
- All-Purpose Flour, Baking Powder
- Ground cinnamon and ground nutmeg – yep, we have both to create a satisfying, layered flavor of spice.
- Butter – we’re going to use unsalted butter so we can choose the exact amount needed in this recipe.
- Sugar, Egg, Vanilla, Salt
- Add-ins: add your favorites into these chewy oatmeal cookies, from raisins and chocolate chips to walnuts and more.
How to Make Crispy Oatmeal Cookies
I simply love these crispy oatmeal cookies because they’re so easy to customize and bake! You can turn them into crispy oatmeal raisin cookies by adding in raisins, or your can turn them into crispy oatmeal chocolate chip cookies by adding in chocolate chips. Either way, you’ll love the easy steps for baking them.
- Start by preheating the oven to 350°F and lining a baking sheet with parchment paper or foil. Then, stir together all dry ingredients in a bowl. Next, whisk all the wet ingredients in a separate bowl.
- Combine the wet and dry ingredients, then fold in the add-ins (like raisins and chocolate chips). Cover the bowl and freeze for 20 minutes.
- Next, grab a medium cookie scoop to scoop and drop balls of cookie dough on the sheet. Bake for 15 minutes, then cool on a cooling rack and enjoy the best way. to make oatmeal cookies crispy!
Tips for Making Oatmeal Cookies Crispy & Chewy
- Chill the dough – when we chill this oatmeal cookie dough, we’re able to make it more malleable, and thus easier to work with. It’ll also set the dough and deepen its flavor.
- Scoop and drop the cookie dough for chewy in the center, crisp on the edges cookies. But for crispier oatmeal cookies…
- Flatten the cookie dough before baking. You can flatten the cookies about halfway for larger, flatter, and crispier cookies.
- Bake longer. For softer cookies, you’ll bake them for about 14 minutes or even less. For crispy oatmeal cookies, bake for about 16 minutes (and watch them so they don’t burn!).
- Cool cookies on a cooling rack: This allows the cookies to vent off hot air, rather than allowing condensation and steam to build up under them which would kill the crisp texture.
Storing & Freezing
After cooling chewy oatmeal cookies completely, you can store them at room temperature or freeze them. If storing at room temp, you can keep your cookies for 1-2 weeks. In the freezer, you can keep them for 1-2 months.
Tools for the Best Crispy Oatmeal Cookies
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Sending you all my love and maybe even a dove, xo Demeter ❤️
Oatmeal Cookie Recipes
Crispy Chewy Oatmeal Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 ½ cups rolled oats
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg, optional, but recommended
- 1/3 teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted but not hot
- ¾ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup add-ins of choice, such as finely chopped walnuts, raisins, chocolate chips, etc.
Optional Toppings
- 2-3 tablespoons add-ins
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
- In a medium bowl, stir together all the dry ingredients. Set aside.
- In a large bowl, whisk together all the wet ingredients. Whisk until well-mixed.
- Add the dry mixture to the wet mixture. Whisk as long as you can. Switch to stirring and folding with a rubber spatula until no flour patches remain. Fold in add-ins.
- Cover bowl and chill in the freezer for about 20 minutes, until firm throughout but scoopable with a firm hand.
- Using a medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet, evenly spaced apart. Flatten cookies about halfway. Cookies will spread just a bit. Optional: press add-ins into the tops of each cookie.
- Bake for 14-16 minutes, until deep golden on the bottom and golden on the edges for crispy cookies. Mine took 16 minutes.
- Place the cookie sheet onto a cooling rack and cool for about 10 minutes. Transfer directly onto a cooling rack to cool completely before storing. Storing instructions below. Enjoy!
- ★ Last Step: If you made this recipe, leave a comment and review. It truly helps our small business keep running and it helps readers like you!
Notes
- Storing Instructions: Cool cookies completely, then store in an airtight container in a cool, dark environment for 1-2 weeks.
- Freezing Instructions: Store cookies in a freezer-friendly container for 1-2 months. Allow crispy oatmeal cookies to thaw at room temperature for 10-20 minutes before enjoying.
