These Crispy Chewy Oatmeal Cookies are the perfect combination. Crispy around the edges and chewy in the middle. I always thought a thick cookie was the way to go, but I am now officially a believer in the crispy-chewy!
So I just started watching Mad Men. Yep, I’m years behind.
Anyhow, all you ladies seem to love the bajesus out of Don Draper…
Yet…I’m not really feeling him.
I’m sorry you guys. Maybe it’s just the era that I’m not loving…maybe it’s the fact that I am only finishing up the first season and he hasn’t grown on me yet…maybe it’s because I feel like I might get Black Lung just WATCHING the show…But lordy mercy that is one arrogant sonofagun.
I’m thinking that I was born in the right decade, because all those ladies having to bite their tongue and let the man make the plan. Well, I am too bossy for all that.
Which kinda brings me to these cookies. My husband has been asking for a crispy coconut/oatmeal cookie for a while now. But I’m all, “cookies should be ‘go thick or go home'”.
No one wants a thin and crispy cookie.
See if I were Betty Draper I would have made my man a dang crispy oatmeal cookie months ago. Yet, I resisted.
But one day a few weeks ago, in a moment of weakness, I decided to give the crispy cookie a shot.
…and low and behold. My husband was right.
Damn you Don.
The thing about these cookies is while they are on the thin side, the edges are crispy and caramelly…but the inside is chewy and buttery.
I hate to say it, but my husband totally called it on these cookies. For real.
I used old fashioned oats in these. You could use quick oats too, but I prefer the texture of a whole oat.
Also, yes, there is coconut in these, but really the flavor is super subtle you won’t really know it’s there. It just adds to the chewy texture.
I started out by making small-ish cookies…
But after a batch of small ones, I knew these cookies would be perfect if they were large.
So I recommend pulling out your large cookie scoop for these.
I also added mini white chocolate chips, which I have used again and again lately. But you can use regular white chips..or leave them out. Up to you!
Of course, vary the baking time based on the size of your cookie, but allow the edges to get nice and golden brown!
You guys NEED to try these! They’re sturdy enough to pack up in lunch boxes or have as an after dinner treat.
Or who am I kidding? Breakfast cookies all the way!
- 1 cup butter, room temperature
- 1 cup light brown sugar, packed
- 1 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1½ cups flour
- ¾ cup sweetened flaked coconut
- 3 cups old fashioned oats
- 1 cup white chocolate chips (I used mini)
- Preheat oven to 350°
- Line baking sheet with parchment or silicone mat. Set aside.
- Cream butter and sugar together for 2 minutes until light and fluffy. Add in eggs and vanilla and continue mixing until smooth, scraping sides of bowl as necessary.
- Add salt, baking soda and flour and mix until incorporated. Then add in coconut.
- Finally mix in oats until evenly combined.
- Using a cookie scoop or heaping tablespoon drop dough onto lined pan.
- Bake for 12-15 minutes until edges are golden brown and centers have set.
- Allow to cool on wire rack.
Still didn’t convince you and want a thicker oatmeal cookie? No problem…try my Favorite Oatmeal Raisin Cookie Recipe…
Or these Oatmeal Chocolate Chunk Cookies…