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!
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 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)
How To Make Crispy Chewy Oatmeal Cookies:
- 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!
Tips On 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! 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.
How To Store Oatmeal Cookies:
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.
More Delicious Oatmeal Cookie Recipes:
- The Best Oatmeal Raisin Cookies
- Oatmeal Chocolate Chunk Cookies
- Malted Oatmeal Chocolate Chip Cookies
- Salty Ritz Cracker Oatmeal Cookies
Crispy, Chewy 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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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 review who claimed they were horrible?, all I can think is she must’ve did or used something less than. And that’s a bummer bc these are awesomely delicious!!!! Mahalo, Aunty V
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
I just made these cookies as Aunty V suggested – half batch, omitted the coconut and chips and added golden raisins plus 1/2 cup chopped walnuts. I used a small ice cream scoop and flattened the tops a bit then baked for 12 minutes. The cookies are a perfect combo of crisp/chewey! This is my new go-to oatmeal cookie 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 recipe, definitely a new favourite and I look forward to experimenting with it! (raisins… cinnamon… chocolate drizzle)
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
Just made these. I replaced the coconut and white chocolate chips for chopped pecans and a tsp of cinnamon. Delicious!!
Oh great idea!!
Awesome recipe. I added a tablespoon of vanilla and used a bag of semisweet chips. Huge hit. Made 4 times during Quarantine !
4 times!! That’s amazing! So glad you enjoyed!