These Oatmeal Cookies are crispy on the outside, chewy on the inside and perfect in every way an oatmeal cookie should be. Add in chocolate chips or raisins if you like, but these are pretty great on their own! I am officially a crispy-chewy cookie girl!
Make sure to try my Crispy Chewy Chocolate Chip Cookies too!
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 the edges are crispy and buttery and the insides are chewy sweet. Add a little flaked sea salt on top and you have yourself a flavor explosion. And while they look unassuming, especially if you leave out the chocolate, you have yourself a classic-but-better cookie that will be a staple on your bake list forevermore!
What To Expect:
- An easy, straight-forward cookie recipe with no chill time necessary!
- This is a great oatmeal cookie recipe on its own, but is great for adapting, whether it be with chocolate chips, nuts, raisins, or even a drizzle of white chocolate on top!
- This recipe is written using a large cookie scoop, which yields 24 cookies. You can easily make these smaller, just reduce the baking time slightly.
- These cookies are very chewy, with a crisp edge. If you are looking for a more cakey or soft cookie this isn’t the one for you, although I have PLENTY of those on my site. This is for the person who loves that buttery, crisp, brown sugar edge.
- These cookies do contain coconut, but the coconut is very subtle in flavor (almost undetectable) and the texture just adds to the chewiness of the cookie. Paired with the oats you really don’t even know it’s in there! I know there are coconut haters out there, but I would love if you tried these and report back. And yes you can omit the coconut entirely and increase the oats by 1/4 cup if you prefer.
Ingredients:
- Room temperature butter
- Light brown sugar
- Granulated Sugar
- Vanilla extract
- Large eggs
- Kosher salt
- Baking soda
- All purpose flour
- Sweetened flaked coconut. I have made these with unsweetened dried flaked coconut, and strangely enough it is much more detectable in the cookie than sweetened coconut. It’s good, just something to note.
- Old fashioned oat
- Chocolate chips (optional)
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 2 minutes on medium speed. Add in eggs, vanilla, salt, and baking soda and continue mixing for 1 minute until light and fluffy, scraping sides of bowl as necessary.
- Turn the mixer to low and add in the flour and coconut and mix until just incorporated.
- Finally mix in oats and chips until evenly combined.
- Using a large cookie scoop (*see note) portion the dough onto a baking sheet, spacing them 3- inches apart.
- Bake for 12-15 minutes until edges are deep golden brown and centers have set. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
How To Know When These Are Done Baking:
These cookies are fairly foolproof, but of course mistakes can be made. Knowing when these are done is key for these to get that perfect texture. But don’t worry, it’s not tricky at all. They will be deep golden at the edge and light golden and set in the center. You will easily be able to tell if they ARE NOT done yet because the centers stay fairly pale in color and wet looking until they are done. The magic happens in the last 2 minutes of baking.
Here’s what I do: I bake my cookies for a total of 14 minutes (note home ovens can vary in bake time). My trick is I check them at 12 minutes. At this point in my oven they are golden at the edge, but pale and still not done in the center. This is when I pull the baking sheet out and QUICKLY reshape them back into a perfect circle with my spatula if necessary. I pop them back in the oven immediately to bake for 2 minutes, until the centers are lightly golden. Note: You don’t have to pull them out and reshape them, I just do this because I like perfectly round cookies. If I didn’t reshape them they would simply bake for the full 14 minutes untouched.
The reason I reshape them at 12 minutes and let them bake for an additional 2 minutes is because these cookies get crisp and set at the edge quickly. If they are fully baked it’s a little tougher to reshape them if you want to!
- 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! But like I said above, you can omit it entirely if you choose to. The texture of the cookie will be slightly affected, however.
- I really like making these cookies large size! So I recommend pulling out your large cookie scoop for these.
Of course, vary the baking time based on the size of your cookie, but allow the edges to get nice and golden brown!
Variations:
These cookies are a pure oatmeal cookie that begs to be adapted if you’re feeling it. Easy additions can make these perfect for everyone!
- Add in some chocolate! Chocolate chips, white chocolate chips, mini chips…you decide! Add in 1 cup to the cookie dough!
- Sprinkle some flaked sea salt on top. SO GOOD!
- Chopped walnuts are a nice addition if you love nuts in cookies.
- Add a teaspoon of ground cinnamon into the cookie dough when you add in the salt if you love a cinnamon oatmeal cookie!
- Omit the coconut entirely. I understand if you just don’t like it and don’t want to chance adding it. You can omit it and simply increase the amount of oats you add by 1/4 cup.
Simply store these airtight at room temperature for up to 5 days. Or freeze for up to 30 days for best freshness. Thaw at room temperature.
- The Best Oatmeal Raisin Cookies
- Oatmeal Chocolate Chunk Cookies
- Malted Oatmeal Chocolate Chip Cookies
- Salty Ritz Cracker Oatmeal Cookies
- 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 granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 3/4 cup sweetened flaked coconut
- 3 cups old fashioned oats
- optional – 1 cup chocolate chips *see note
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar together for 2 minutes on medium speed. Add in eggs, vanilla, salt, and baking soda and continue mixing for 1 minute until light and fluffy, scraping sides of bowl as necessary.
- Turn the mixer to low and add in the flour and coconut and mix until just incorporated.
- Finally mix in oats and chips until evenly combined.
- Using a large cookie scoop (*see note) portion the dough onto a baking sheet, spacing them 3- inches apart.
- Bake for 12-15 minutes until edges are deep golden brown and centers have set. Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
*You can use chocolate or white chocolate chips in this recipe. Mini chips work great as well. Also note you can add raisins or walnuts if you’d like. OR completely leave out the chips for a classic oatmeal cookie.
*I use a large (3- tablespoon) scoop for these, producing large cookies. You can absolutely use a smaller scoop. Reduce bake time to 10 – 13 minutes for smaller cookies.
Store airtight for up to 3 days or freeze airtight for up to 30 days for best freshness
Nutrition
- Serving Size:
- Calories: 260
- Sugar: 19.2 g
- Sodium: 165.2 mg
- Fat: 10.4 g
- Carbohydrates: 33.2 g
- Protein: 3.3 g
- Cholesterol: 37.3 mg
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My husband’s favorite new cookie. We skipped the white chocolate bits, they weren’t really needed and for us, would be too sweet. As recipe states, cook til the middle is mostly set and the edges golden. A wonderful combination of chewy and slightly crunchy on the edges!
I’m sort of snowed in at the moment so I decided to bake. I used what I had in the pantry which was dried figs (chopped to raisin size), walnuts, and currants. But I only had enough of each to add about a cup of goodies total. I just took the last batch out of the oven. The ratio of crisp to chewy is exactly what I’m looking for in an oatmeal cookie. I wish I thought to halve the recipe (was testing it out for just me). But glad the comments provided info about storing in the fridge. I’ll bake up some more this weekend!
You can even freeze the dough!!
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.