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!
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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.
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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
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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
Nutrition Information:
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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These spread all over the pan. Stick with the recipe on the oatmeal container. Unfortunately, this is the second time I found this recipe online and made them. Both times turned out terrible.
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Mine didn’t turn out well. It spread out like liquid. What did I do wrong?
★★★★★
These were excellent. I didn’t have coconut so I didn’t use it and the cookies were crispy on the outside and chewy on the inside. I used regular sized white chocolate chips, and I added dried cranberries and walnuts. Also added a bit of flax seed meal for “healthiness” lol. Finally, I didn’t have enough regular white sugar, so I used raw sugar as a substitute. They were great. I’d never make a different oatmeal cookie.
If I leave out the coconut will they still come out crispy? Im not a coconut fan. Should i use something else instead?
New family fav! Perfect combo of chewy and crispy!
★★★★★
Delicious!! This is a keeper for sure! Crispy on the outside and soft in the middle.
So glad you enjoyed!!
Help! Somehow mine did not turn out flat and crispy! What am I doing wrong. It turned out hard and dry…
Did you add the 1 cup of brown sugar AND 1 cup of plain sugar? Somehow I overlooked the cup of plain sugar and only added the 1 cup of brown. Mine turned out bad too. I went back to look at the recipe and once I realized my mistake I added Sugar to the rest of the batch and they came out great.
Excellent! Made half batch just to give them a try but will do the full batch next time as they are exactly as described, crunchy around the edges and chewy inside! I cut up some of a toasted coconut chocolate bar and added to a few of the cookies and they were very good as well. I did not use any white chocolate but just follow the recipe and cook as directed and you won’t be disappointed.
★★★★★
This recipe is perfect! I followed it exactly, except the chips, I had no white chocolate chips in my stash, but I had Reese’s peanut butter chips …… yummmmmmm they worked. I love the crunchy edges & the chewy texture. Thank you for sharing this recipe
★★★★★
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 ????