1/2cupadd-ins of choicesuch as finely chopped walnuts, raisins, chocolate chips, etc.
Optional Toppings
2-3tablespoonsadd-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.