Cooking With Confidence
Stacks nicely.
Desserts, Economical, Vegetarian

Crispy Oatmeal Cookies

by Nick

I’ve heard a rumor that crispy oatmeal cookies can match or even beat the soft, chewy, raisin-packed oatmeal cookies that I know and love. I was skeptical (very), but I decided to give them a shot a few weekends ago. The idea behind these cookies is that you use a bit more leavening powder to make the oatmeal cookies spread out during baking and therefore crisp up.

But are crispy oatmeal cookies really good?

YES! And they are stackable.

In the cookie universe, I like to think of oatmeal cookies as healthy. Sure, they have some butter and sugar as all cookies do, but the oats lend a real heartiness and lots of fiber. So they’re kinda healthy cookies!

Yield
24 cookies
Prep Time
Total Time

Just a moment please...

Print Recipe Crispy Oatmeal Cookies

Ingredients

  • 14 Tablespoons (1 3/4 sticks) unsalted butter, room temp
  • 1 Cup granulated sugar
  • 1/4 Cup brown sugar
  • Zest of one orange (optional)
  • 1 large egg
  • 1 Teaspoon vanilla extract
  • 1 Cup all-purpose flour
  • 3/4 Teaspoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 2 1/2 Cups rolled oats

Directions

1) Add butter, sugars, and orange zest to a large bowl.

2) Using a hand mixer or stand mixer (or I guess a fork/whisk combo attack), cream the butter into the sugar on medium speed.

3) Add a large egg and vanilla extract.

4) In a separate bowl, combine the dry ingredients except the rolled oats.

5) Slowly incorporate dry ingredients into butter mixture.

6) Mix in oats, 1/2 Cup at a time.

7) Preheat oven to 350 degrees. On a parchment-lined baking sheet place 2 Tablespoon balls of batter with a good amount of space in between each ball (8 per tray)

8) Using a spatula (fingers), mush the dough down until you have small disks that are about 1/2 inch high.

9) Bake for 14-16 minutes and if they appear to be cooking unevenly, rotate the sheet halfway through.

10) Once the cookies are lightly browned around the edges, take them out and let them cool on a wire rack. Let them cool on their baking sheet.

It might look like a lot of ingredients for cookies, but most of them are standard pantry ingredients.

Oatmeal cookie ingredients

A cookie is born.

Making the Dough

This dough is really no different for from a standard dough. Start by adding your butter, sugars, and orange zest if your using it (I totally recommend it) to a large bowl. Using a hand mixer or stand mixer (or I guess a fork/whisk combo attack), cream the butter into the sugar on medium speed.

Creaming butter

Ok. I added an orange also.

After a few minutes you should have a smooth, thick mixture that would be delicious if you were to eat it with a spoon.

Don’t eat it though!

Instead, add a large egg and your vanilla extract.

Adding egg

Just one.

In a separate bowl, combine your dry ingredients except the rolled oats.

Then slowly incorporate your dry ingredients into your batter.

After everything is mixed together well, mix in your oats, 1/2 Cup at a time. Don’t mix your oats into your dry ingredients first because it will make it hard to get your flour and leavening things equally distributed.

Adding oatmeal

My measuring cups are color coded.

Cooking the Cookies

Once your batter is mixed well, preheat your oven to 350 degrees. On a parchment-lined baking sheet place 2 Tablespoon balls of batter with a good amount of space in between each ball.

You should get 24 balls out of the batter. I only got 23 because I’m crazy like that and I didn’t really measure them.

Seriously though, don’t put more than 8 of these on a sheet at a time. You’ll thank me later.

I arranged mine like this:

Oatmeal cookie balls

Nice and neat.

Then, using a spatula (fingers), mush the batter down until you have small disks that are about 1/2 inch high.

Squished.

Squished.

Bake these for 14-16 minutes and if they appear to be cooking unevenly, rotate the sheet halfway through.

Once the cookies are lightly browned around the edges, take them out and let them cool on a wire rack. And here is the important trick to these cookies: Let them cool on their baking sheet. Don’t take them off.

This will mean they’ll continue to crisp up a bit while they cool, but they won’t burn. If you’re cookies are touching, feel free to cut them apart a bit.

Oatmeal cookies after baking

Wow. These seriously spread out.

After they cool completely, you can eat them immediately or, if you’re like me, form a cookie structure of some sort.

Crispy oatmeal cookies

Fantastic texture and flavor.

It’s very possible that these crispy cookies converted me from the oatmeal cookies I know and love. They were packed with flavor but still really light and had a perfect texture.

Plus they’re pretty straightforward to make. And they’re healthy!

Basically, there’s no reason to not make these cookies! And that rumor I was talking about at the beginning of this post… yea… I think I’m going to start spreading it.

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42 comments on “Crispy Oatmeal Cookies

    1. These cookies are amazing! I am a vegetarian, so I made the following changes to the recipe:

      -I used 2 sticks of smart balance butter produce
      -the zest of one orange, plus the juice
      -powdered egg substitute
      -whole wheat flour

      These changes created a wonderful orange oatmeal cookie! The egg substitute didnt change the taste or texture, and I will definetly be making this recipe again!

  1. I’m curious…could I put raisins in these crispy cookies? Or are raisins really more of a soft oatmeal cookie thing?

    ~Claire

  2. @ Claire… I wouldn’t. I think they might just caramelize and/or burn and they might stop the cookies from spreading evenly and therefore crisping up.

    You could try it but I make no guarantees :) I would stick with zest. It works great to add flavor.

  3. My grandmother’s friend used to make these. They are some of the best cookies I’ve ever had. Delicious!

  4. Yikes! These oatmeal cookies have more butter than flour and hardly look healthy. Is it possible to cut out half the butter and lighten up cookie?

  5. This recipe is right out of Cooks Illustrated, Jan 08, I think. For a variation, add toasted chopped walnuts and dried cranberries while cutting the oatmeal to 2 cups.

  6. @Iona. But there’s 2.5 Cups of oats! :) It works out to be about 1 1/2 – 2 Teaspoons of butter per cookie. I wouldn’t substitute it because they turned out so perfect. They are actually very light as is.

    @Wennie. Yep! The book I linked to is just a compilation from Cook’s Illustrated. It’s an excellent book.

  7. I love watching America’s Test Kitchen and they always have such good pointers! I think I prefer crispy cookies too especially when it comes to oatmeal. They just taste more wholesome that way.

  8. I managed to get 14 cookies out of this recipe, though I have that problem with all cookie recipes. :P I always make big cookies! They turned out awesome though! Great recipe. Maybe next time I’ll try and make them smaller (or you know, not).

  9. I'm so used to trying to perfect the chewy cookie, I haven't even tried a crispy one. Maybe I'll fair better with this one. It looks great!

  10. I sent this link to my Dad, who likes to try new things and loves oatmeal cookies, and he has made them twice since. His favorite, now. He didn't have a tool to grate the orange peel so he just squished up the orange pulp and juice and threw it in (no rind) and he loved them. He may have increased the oatmeal a bit to absorb some juice, but they turned out perfect.

  11. I love crispy cookies, so I tried this one. It turned out fanastic, except… it wasn't all crispy, the middle part is a bit chewy (not that anyone at my house complained, haha), Was it supposed to turn out that way? The snags I hit while cooking were 1) determining the amount of butter – where I live a stick of butter = 227 grams, how bout you? – 2) room temp butter, i don't think i was patient enough, it might've still been a bit cool when I began mixing. Would those factors be the cause to my prob?

    1. 1 Cup of butter = 227 grams. But a stick (at least in the US) is only 1/2 a cup. I used 14 Tablespoons which is a bit under 1 Cup (16 Tablespoons = 1 Cup).

      If you're weighing which is always a good idea honestly, the recipe would call for 199 grams of butter.

      The room temp thing just makes it easier to mix. Shouldn't affect the final cookie that much as long as you still get everything mixed well.

      Other than that I'd say that maybe your cookies just needed another minute or two in the oven. That should crisp them up :)

  12. I just made these cookies yesterday. DEEEEEELICIOUS! And I’m not even a big fan of oatmeal cookies! The Boyfriend loves them, and so did all my coworkers. I put craisins in mine and it turned out wonderfully. I’m planning on making them with chocolate chips next.

    Thanks for the great recipe!

    p.s. Boyfriend’s favorite all-time recipe is what he calls the “Macheesmo stuffing” (from way back when). He asks for it to be made on his birthday. That too is a keeper!

  13. These cookies are exactly what I was looking for, as I love a crispy cookie. The orange zest is a great addition. I am off to make another batch!

    1. I bet ground ginger and/or cinnamon would be great. I alays add cinnamon to my oatmeal cookies. = )

  14. These came out amazing! My father-in-law loves crispy cookies and oatmeal are his favorite so this was a total WIN-WIN! I made some with raisins (I just put them on top before baking) and also made a batch where I cut the sugar by half and added half a cup of chocolate chips and 1/4c of chopped walnuts! So good! Thank you for sharing!

  15. I just try this recipe but I added 1/2 cup of cranberries and it turns out superb coz cranberries are sour type, so it’s good. But this recipe a little too sweet and too buttery. I’m going to minus off some of the sugars and butter on my next attempt. And then it will be healthier! :)

  16. Thanks for the recipe, I just made these and they are divine. I am a crispy cookie convert!! They have changed my world :) So buttery and crispy, but not in a Chips Ahoy kind of way. I want to post about them on my blog soon, is that okay?

  17. Oooh… I made these this morning and WOW! What an incredible texture, flavor, and smell! My senses have really been revitalized thanks to these awesome citrusy cookies. I never really liked the chewy oatmeal cookies, but these are perfect.

  18. loved, loved the cookies! awesome and perfectly crunchy…just the way i want them. baked them last night and now they’re all gone! thanks so much for the great recipe. will definitely make them again…and again…and again!

  19. Have made these cookies several times. Now I find that I am wheat,soy,dairy,peanut,egg and some shell fish allergic. Thanks T-Davis I will try the recipe using the egg sub. but I am not sure about smart balance. I will try another type of oil. Thanks

  20. Trying/baking these now, I’m looking for a crispy cookie and will probably try every one of them to make sure they’re crispy ;) thank you for the recipe and I am sure my family and I will love them!

  21. I tried this recipe today.. It’s not really super crispy, in fact, it’s slightly chewy.. But good. The oats however did not seem to be cooked. What kind of oats should I use? Currently I used rolled oats. The packaging says to boils it for about 10 minutes to cook.

    1. Hey Dianne, I used just normal rolled oats. Are you sure you didn’t use thick rolled oats? Sometimes they are a bit thicker (and it should say that on the packaging). If that’s the case the cookies will probably come out okay but maybe a bit chewier.

      But yea… I just use normal rolled oats. :) Good luck!

  22. Just ate my first cookie from this batch. Excellent, even after substituting Splenda for the sugars. They are not quite as brown as I would like, but that may be due to the Splenda. I have finally found a tasty, crispy oatmeal cookie recipe that I will be using time and again.

  23. I have been looking for crisp oatmeal cookies for “awhile”. I guess not in the right place. My husband is a crisp oatmeal cookie fan. This is it no changes. It’s the only cookie he wants me to make. Thank you. I am a fan.

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