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!
Crispy, Chewy Oatmeal Cookies
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!
How To Make The Best Oatmeal Cookies
- 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.
PrintCrispy, Chewy Oatmeal Cookies
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Prep Time: 10 minutes -
Cook Time: 12 minutes
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Total Time: 22 minutes
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Yield: 24 large cookies 1x -
Category: Dessert
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Method: Oven
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Cuisine: American
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PinDescription:
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
Keywords:: oatmeal cookies recipe, chocolate chip oatmeal cookies recipe, easy oatmeal cookies recipe, easy oatmeal cookies, best oatmeal cookies, chewy oatmeal cookies
Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?
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Made these this afternoon and there was a bit of trial and error when it came to baking times. Your scoop must be a lot bigger than mine as I ended up with nearly 5 doz cookies. The first sheet I put in for 13 minutes and by the time I got them out they were “cajun style” – aka blackened. The next sheet was in for 11 minutes and they were a bit better but still overbaked. For the final 2 1/2 sheets I put them in for 10 minutes and they were perfect. I used raisins instead of… Read more »
I’ve been making this recipe for years! It’s my favorite oatmeal cookie recipe that has become a very versatile base for a world of endless ideas! I’ve done endless combinations with every flavored baking chip, citrus zest, nut, dried/freeze-dried fruit, toffee, sprinkle, etc. I learned how to make my own oat flour at home (super easy!) and substitute for the all-purpose to make these gluten free for those with Celiac’s; they LOVED them! In the picture, I did white, milk, and dark chocolate chips with sprinkles for color…
★★★★★
Thank you so much for the review and the picture!! They look amazing!
The gluten-free ones I made spread a little more and we’re crispier around the edges, but my coworkers were obsessed with them. I’m pretty sure the colorful vanilla chips, sprinkles, and edible glitter I added had something to do with it, too. Lol!
Best oatmeal cookies…not crispy but not soft either. They are a winner! Old fashioned oats make a difference. I did reduce the sugars and white chips by a quarter cup each
★★★★★
Ok, these are flat out yummy! I didn’t have chocolate chips, so I used mini cinnamon chips instead and they turned out fantastic. Snowing, hot cup of coffee, and these fresh out of the oven.. perfect ☺️
★★★★★
So glad you enjoyed!!
These are the best cookies in the history of the world. I was looking for a chewy-but-crispy melt-in-your-mouth oatmeal cookie. I NEVER bake with or eat coconut, so I was unsure about this one. Made exactly to recipe. This is my favorite cookie of all time! When I take these somewhere I am always asked for the recipe. Thank you thank you!
★★★★★
Can you make this recipe into a Diabetic recipe ????
I did a half batch and baked for 13 minutes. Best cookies!
★★★★★
I HALVED this recipe, but reduced the amount of coconut to 1/3 cup instead of 1/2 cup and oats to 1 1/3 cups instead of 1/ 1/2 cups since I had read a couple of reviews that dough was very dry and cookies did not turn out moist and chewy. I used quick cooking oats instead of old fashioned and dropped by heaping teaspoonfuls. Reduced cooking time to 10 minutes and they turned out perfect!
★★★★★
Thanks for your results with the adaptations!! So happy you liked them!!
Father’s Day 2020! What a day for me and my granddaughter. A lot of cooking and then granddaughter wants to make cookies. Again (she made some chocolate chip cookies the day before ). So I said, “let’s make oatmeal raisin this time.” So I searched the internet and came across this recipe. I typed in “Crispy Oatmeal Cookie”. Because I prefer a crunchy with a little chew oatmeal cookie. I followed this recipe (I halved it) adding raisins and omitting the chips and coconut. Omg they came out perfect!!! 12 mins at 350! Perfect perfect . As for that one… Read more »
SO glad you enjoyed and thank you so much for the review!
Thank you for sharing this as I was wondering how it affected the cookie by omitting the chips and coconut. I too will make these with just the raisins. Sounds so yummy!
May I suggest you try making them again with the coconut. You really don’t know it’s there. I made them for a co-worker that rants about his hatred for coconut. He ate 4 and kept saying how AMAZING they were, how there was something different that he loved. Lol,,, we had a good laugh when I told him that he likes coconut more that he realizes! He then ate 2 more before taking 6 home with him!
It’s a wonderful recipe
★★★★★
Made these tonight and super delicious! With just a few small changes. I halved the sugar, so 1/2 cup white and 1/2 brown and skipped the white chocolate. My first trial bake (since less sugar) they were more like a puffy regular cookie so for the main batch I just flattened the dough down a bit prior to baking to get more real estate hoping to yield a crunch and it worked out beautifully! Probably not as caramelized as they’d be with all the sugar but I found the sweetness with less was perfect for me! Thank you for the… Read more »
Just made these gluten and dairy free! One-to-one gf flour, and ghee to replace the butter. I also added a tsp of cinnamon, skipped the chocolate chips, and added a cup of chopped pecans. Also, I used raw cane sugar, and turbinado sugar (to replace the brown sugar). Absolutely delicious! Will definitely be making these again.
Do glad they worked out for you and great feedback!
what would you say is the best method for making these with unsweetened coconut instead of sweetened? it’s all i have
Same method, no change needed!
Im not sure whats going on here. I have a great oven and all fresh ingredients. And I can read. lost my recipe of a long time ago and was craving oatmeal cookies.
Who are all of these people that said these were great? After the first time that I threw them out thinking I made some mistake, I made them again today. A waste of time and money.
These are awful!!!!!!!!! I always say use cook books, I should of know better!
Can you explain what happened? I have made this recipe literally hundreds of times and they always turn out the same, just like the pictures, perfectly crispy and chewy. Maybe it’s just not the cookie for you? Also this recipe is in my cookbook, so…. 🙂
I’m ‘these people’ – made these many times and they are my go-to recipe for chewy crispy tasty oatmeal cookies!
★★★★★
This is to cora, you did something, i made these for the first( not a cook) and they came out very good , if i can make them anybody can, only i will cut white sugar down a little
★★★★★
To Cora – you may NOT meant to be a good cooker – guess you need to go take culinary class to learn to be the best cooker ! PRACTICE,PRACTICE,PRACTICE to make it perfect !!!!!!
You’re are the EXCEPTION, here, Cora. That means you’re wrong. #sorrynotsorry
Maybe it’s you maybe you did something wrong.
If I don’t have coconut will they turn out alright? Do I need to use something in place of the coconut?
They will be ok without the coconut. You could add 1/4 cup more oats, but I don’t think it’s necessary.
Dumb question.
Are you using a mixer or doing by hand?
Mixer 🙂
Bc I halved the recipe I actually used a fork. I was too lazy to take out my mixer. Lol