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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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 chocolate chips and added a teaspoon of cinnamon to the dough. These are delicious cookies! And I hope they freeze well because empty nesters don’t need this many cookies at one time lol
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!