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’m now officially a lover of the crispy-chewy!
Oatmeal Cookies are such an old fashioned, but totally on-brand cookie! While I have lot of versions of oatmeal cookies here on my website, these are one of those most popular! If you are craving a softer, thicker cookie, try out my Oatmeal Raisin Cookies, or my Oatmeal Chocolate Chip Cookies, but if you want a chewy oatmeal cookie, stay with me, because these are the BEST!
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. And while they might not look like much, I can tell you they are sneaky…deliciously sneaky!
- I used old fashioned oats in these. You could use quick oats too, but I prefer the texture of a whole oat, it adds to the chewiness!
- Yes, there is coconut in these cookies, but really the flavor is super subtle you won’t really know it’s there. It just adds to the chewy texture. SO I dare you to try it even if you’re not a coconut fan!
- I really like making these cookies large size! 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.
Print
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 large cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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’m now officially a lover of the crispy-chewy!
Ingredients
- 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
- 1 1/2 cups flour
- 3/4 cup sweetened flaked coconut
- 3 cups old fashioned oats
- 1 cup white chocolate chips (I used mini)
Instructions
- 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 and white chocolate 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.
Notes
store airtight for up to 3 days
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 19.2 g
- Sodium: 165.2 mg
- Fat: 10.4 g
- Carbohydrates: 32 g
- Protein: 3.1 g
- Cholesterol: 37.3 mg
Keywords: oatmeal cookies recipe, chocolate chip oatmeal cookies recipe, easy oatmeal cookies recipe, easy oatmeal cookies, best oatmeal cookies, chewy oatmeal cookies
I added raisins and chocolate chips
Great !
Thanks
★★★★★
These were delicious. I made two versions. First had chopped pecan pralines and dried cranberries. And the second had those plus browned butter….Chef’s kiss
★★★★★
Love the idea of browned butter in these!
Absolutely the best oatmeal chocolate chip cookie I have made in my life, thus far! My only suggestion is to use half the sugar it calls for…. it was still plenty sweet! Oh, and to go with dark chocolate chips or the semi-sweets. No white chocolate for us! This recipe is my husband’s favorite now too!
★★★★★
Hi! I look forward to making these cookies. I wanted to ask if the dough can be made ahead of time, chilled overnight in the fridge, & baked within 24 hours? If so, how long should the dough be out of the fridge before going into oven?
Thanks! Sheila
Yes it can be! You can bake the dough right out of the fridge if you would like, just add an extra minute or so to the bake time. Otherwise I’d give it 30 minutes or so to take the chill off!
I made this recipe exactly except for the white chocolate which we all know is an abomination against nature. Ghiradelli semi sweet chocolate is the only moral alternative. Cookies were crispy on the outside, chewy on the inside, just like you promised, delicious in taste and with an awesome texture. This one’s a keeper. I may add chopped walnuts and ground cinnamon or maybe chinese 5 spice next time. We’ll see how that goes and will report back. Thanks for this!
★★★★★
Thanks for the review!! So glad you enjoyed them!
I did add chopped walnuts and a 1/4 stick more butter. Love them!!
★★★★★
This cookie is amazing! The perfect crunchy soft thinner cookie, which is the combo I’ve been looking for. I added raisins- OMG!
You never taste the coconut, but it gives it the best texture. People- make this!!
★★★★★
My husband has been searching for the perfect oatmeal cookie recipe for years…and he says this is IT. This recipe is his new favorite cookie. Perfect blend of crispy and chewy. We just experimented with adding both raisins and pecans tonight and it raised them to another level. Highly recommend this recipe!
★★★★★
So glad you enjoyed these! They are an all time favorite in my house!
This is a Follow up on my last post: using the 3/4” scoop, these made 3 1/2 doz large cookies ( with maybe 2-4 more if spoons hadn’t tasted the dough with each addition of the extras!) not sure why those of you had a mess with the dough unless it was the lack of coconut, perhaps that’s what holds it all together. If you aren’t bothered by coconut, please try this recipe. It will become a family favorite as it has for my family.