Crispy Chewy Oatmeal Cookies
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!
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 These Crispy Chewy 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.
And if you’re looking for more Oatmeal Cookie Recipes, check these out!
- The Best Oatmeal Raisin Cookies
- Oatmeal Chocolate Chunk Cookies
- Malted Oatmeal Chocolate Chip Cookies
- Salty Ritz Cracker Oatmeal Cookies
Description
makes 2 dozen large cookies
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
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I love chewy oatmeal cookies! The more texture & chewiness, the happier I am! And crispy and caramelly edges sounds like I could get used to that 🙂 pinned
Sounds delicious! I love crispy cookies, I’ll have to try this variation sometime! 🙂
I can totally relate. It drives me nuts when my husband tells me a “better” way to make something and he ends up being right. Fortunately it doesn’t happen often. 😉 Those cookies really do look super yummy!
Chewy oatmeal cookies with a dash of coconut sounds like JUST what I’d like to dunk in the milk for breakfast!!!! Yum!!!
These look so good!
Yummy! I think I bought something similar in coffee shop and now I will be able to make it myself! Thanks 🙂
Perfecto!! Can’t get enough cookies ever!! 🙂
Not sure which rock I’ve been living under, but I didn’t know that mini-white chips existed!!! Maybe it’s a Northern MN small town issue. I’ll have to look for them!
As always, thanks for a great new recipe to try!
Oh Shelly, you just made my day…. Damn you Don…. LOL . I love your blog and don’t worry… Mad Men will grow on you , despite the risk of black lung!
Breakfast cookies sound good to me! These look delish!!
Making these now…..first batch=YUMMY!! I don’t really like white chocolate (but hubby does)…it doesn’t overpower….which i like!! Takes a little longer in my oven….but this is a keeper!! THANK YOU!!
Crispy, chewy and with coconut?! I’m in! Think we could sneak a little dark chocolate in there too? 😉
Yes! I usually agree with you Shelly, on the thick cookie debate, but these look great! I really like chewy thin anzac cookies so I reckon these would right up my alley!
haha, I`m glad you`re warming up to think and crispy cookies. They`re actually my favorite type of cookies. I knew I would love these, just by the name!! Saving!
Haha he definitely grows on you. It ends up being this weird thing where you simultaneously hate him yet also want to sleep with him. Strange.
Love these cookies! Having them be both crispy and chewy is like the best of all worlds.
I’ll def be giving this recipe a try soon!
Life,beauty and random things
These cookies were AMAZING! I substituted raisins for the white chocolate chips. The recipe was super easy and made a lot more than 2 dozen cookies.
Think these would still be crispy chewy without the coconut?
Yes, I think they would be…although trust me you don’t taste the coconut.. they just add to the flavor..and chewiness 🙂
I don’t think I have ever seen mini white chocolate chip cookies. What brand makes the mini ones? Thank you!
I have found them online and at whole foods!
This looks amazing! I don’t like it too sweet though.. Would the texture of the cookie change if I half the amount of sugar?
Hi, this looks amazing, and has all my favorite ingredients 🙂 I have one question though, I prefer it not too sweet, would the texture of the cookie change if I half the amount of sugar?
It might a little bit, but I bet it would be fine!
I made the oatmeal crispy cookies for family and and I should of made two batches. This is a Keeper! And I share with my sister, she don’t bake that much so I told her to add the chips when she add the coconut, because it don’t say in instructions. Thanks for a Keeper!?????(5star)
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Amazing cookies!! Exactly how you described; crispy edges, chewy in the middle. Lovely recipe….keeper indeed????. Thank you for sharing.
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Thank you!!!
Hello, love these cookies! I also added walnuts to them once and loved it! I have a question can I use steel cut oats and if I do use them do I have to do anything different? Thank you!
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Nope, you don’t have to do anything differently!
Shelly….these are yummy-ville! Instead of the white chocolate chips I added 1 1/2 cups of pecans & 1 cup of organic dried cranberries. Baking time in the Pacific Northwest = 18 minutes. These are the bomb!! Thanks for sharing.
Great adaptations!!
Firstly, these are really delicious! I’m not a oatmeal cookie fan but was game to try for a “healthier” cookie for my 3 yr old.
I just have a question because mine did not come out thin like yours. It stil mounded like a cakey cookie although it was chewy and crispy. Wondering what I did wrong? Was my butter too cold? Did I over beat the batter?
Thanks!
A lot of time the amount that the cookie spreads is based on the type of cookie sheet…or your flour. If you scooped your flour when measuring it might have packed it, which will inevitably be more flour than necessary, which could have been the problem!
I love this recipe and have made it often. I need cookies for next weekend and want to get as much done ahead of time as I can. I’ve never fooled with freezing cookie dough before. I was thinking about making the dough, scooping it into cookie-sized balls and freezing it. Then I thought I’d thaw it the night before and pop them into the oven. Do you think that would work?
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I think yes!
Somer I’m needing to do the same thing for this weekend, how did freezing ahead of time work for you?
Thanks! I’m gonna try it!
Wow – Delicious. I used semi-sweet chocolate chips, only because I don’t like white chocolate, and I must say – These are TO DIE for! Crispy AND chewy. Perfect! Thank you!
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So glad you liked them.. they happen to be one of my favorite cookies…so much so that I am including this recipe in my book!!
These are by far the best oatmeal cookies. Nice and crunchy
These are AMAZING!!! I used semi sweet chips instead of white and YUMMMM!! Ever made a peanut butter version? These have just the perfect chewy and crispy ratio!!! <3
make them diabetic friendly
make them diabetic
Love the recipe but do not like coconut,can i just leave it out??
Yep! You can leave it out!
I love this cookie. Bi have used this same recipe for close to 42 years and my Mom made it before me!
Oh my Lordy people you HAVE to make these cookies! The aroma in the kitchen while they’re cooking is incredible, and the temptation to eat them right off the pan when they come out of the oven is so hard to resist. They truly are the perfect blend of crispy edges and chewy inside. Thank you, Thank you for a wonderful cookie! Signed, a very grateful tummy ?
HA! I live this!! SO glad you liked them…they are truly one of my favorites!
I’m wondering if you can use steel oats using a bit more of the steel oats.
sure!
This cookie recipe is AWeSOmE…….Thank you
These are without doubt, the best oatmeal cookies!! I made half of the cookies, then added raisins to the remaining dough, delicious!!
I love this recipe, thanks so much for sharing! I add caramel bits and a little bit of sea salt to make a salted caramel cookie 🙂
Oh that sounds perfect!
These look so good!
It is Anzac day here in Australia and these remind me a lot of Anzac biscuits. Your husband would probably love them – crunchy carmel like exteriour with soft interior
https://www.donnahay.com.au/recipes/anzac-biscuits
Sadly I don’t have any sweetened coconut but I REALLY want to make these cookies!! Would unsweetened work?
yep!
Before I try these what can you substitute Can the coconut for. I think coconut takes gritty to me
You really don’t taste the coconut in these cookies, it just adds to the chewy texture. But certainly you can leave it out!
Oh my dog, these cookies are super good. I left out the white chocolate this time, but used one and a quarter cup bread flour and a quarter cup all purpose flour. Then I only baked them ten minutes. Chewy on the inside and crispy on the edges, just like the lady said. I’m also going to try without the coconut and add peanut butter.
I added one cup of dried cranberries which really upgraded them to another level.
WOW! This is my kind of cookie! This reminds me of the oatmeal cookies mom used to make when I was a kid 🙂 I left out the white chocolate chips and instead used the salted caramel chips that I just discovered at the store and holy crap it’s a perfect combination! Not sure if I should thank you or not for this recipe…they seem to be disappearing fast! lol I guess I must make small cookies, I got 4 dz out of this batch
What a great idea!!
I made this over the weekend for a cookie swap AND won best cookie! Thank you!!!
LOVE hearing this!
I can’t find mini white chocolate chips.
You can use regular sized!
I have oatmeal cookie that calls for flaky coconut milk is there such a product or couldn’t be typ
I’ve never heard of that! I know flaked coconut, or coconut milk, but never together!
My neighbor has given my family these cookies for 13 yrs and refused to give her recipe to anyone, and here it is. The cookies are exactly this recipe, with chocolate mini chips. They are the very best we’ve ever eaten.
These were not good. Very disappointing. Not sweet enough, too dry from excessive oats and definitely not chewy. I would never make again.
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I love your sense of humor!!! I love reading your blog!!!! I save all of your recipes. I don’t know why you aren’t big as a house with all your yummy recipes!!!! I just want to thank you for keeping me happy in recipes and keeping me laughing!!!!!
You are too funny and too sweet! Thank you for reading!
I’m 36 weeks pregnant and was CRAVING an oatmeal cookie that was chewy and crunchy and flat. These were amazing! I substituted the white chocolate with raisins and also added cinnamon. My boyfriend who only loves chocolate chip cookies and nothing else actually enjoyed these as well! Thank you!!
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Tastes great but spreads out all over cookie sheet. Probably too much sugar.
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They do spread, but they should end up looking like the pictures. Sorry you had a bad experience!
These are FANTASTIC!! I have made them many times with great success. I love the addition of coconut, it adds to the chewiness of the cookie. My youngest daughter hates, and I mean HATES, coconut and she could not taste it in these wonderful cookies. Today I made them with dried cranberries, cinnamon and dark brown sugar. I let it sit in the fridge for a few hours to let the flavours deepen. WOW!! Fantastic recipe. I can’t wait to try some of your other recipes. Thanks so much, Shelly 🙂
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So glad you like them! I try to tell people even if they don’t like coconut to try them!!
Great cookie recipe!!! I love oatmeal cookies and love coconut. These are crispy and chewy as advertised. I baked these without any chips as I don’t care for chips in my cookies.
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I just love this recipe. I did not have any coconut today so I used a cup if crushed walnuts. They turned out great. The first time I made them I used coconut and they were very good as well. I added an extra egg this time and that worked also …. only because I wanted the batter to be more moist..
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I absolutely love this recipe!! I’m making the cookies again this weekend, but I wanted to know if the dough can be made in advance? Thank you!
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Oh yes absolutely!