These crispy-chewy oatmeal cookies are the absolute BEST kind of cookie. Crisp, with a slight chew, lots of vanilla, and butter and EASY to make!
Would you like to save this recipe?
Yeah, I know – it’s kind of getting hot out. What am I THINKING heating up the house by making oatmeal cookies? Well, all I have to say is, I needed cookies. When you need them, you know, YOU NEED THEM.
Everyone is stuck inside anyway – and if we can’t go out, I may as well crank up the air conditioning, turn up the music (or throw on a Netflix show, whatever), and get my bake on.
Fresh baked cookies really are the ultimate in comfort food. The smell of vanilla and cinnamon wafting around my house is so addictive! This is a super simple recipe, that is hard to mess up.
What do these cookies taste like?
While I’m a fan of Oatmeal Raisin – they are more of a soft and chewy, dense cookie vs these ones that are light and crispy.
How many cookies does this recipe make?
About 24, depending on the size of cookie scoop used.
Can you freeze oatmeal cookies?
You can freeze the cookies once flattened. Just freeze on the trays until solid, then store in a freezer bag. You’ll need a few more minutes if cooking from frozen.
Alternatively, you can freeze already baked cookies. A quick zap in the microwave or a few minutes in the oven to crisp up, and you’re good!
Love cookies? How about these perfect chocolate chip cookies, or these triple chocolate cookies?
Why you’ll love this recipe
- It’s easy to make, easy to follow, and easy to double, triple or quadruple!
- It uses common, and easily found ingredients.
- They will convert any person who says they don’t like oatmeal cookies. Guaranteed.
KITCHEN HACK:
I don’t like using the microwave to soften butter – I always overdo it. So, now – instead, I get a glass and put hot water in it. Just let it sit for a minute or two, empty the water, then upend it on the butter stick (see the pictures below).
Consequently, the heat from the glass softens the butter a lot faster than just leaving out on the counter. Win!
DO learn from my mistakes, and make sure to have a good distance between cookies, because boy, do they spread – it’s what makes them crispy!
If you do happen to put them a bit too close, just allow them to cool then use a spatula to slice and separate them. They’ll still taste amazing!
Ingredients:
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Butter. I use salted butter, that is softened but still will hold a thumb print (vs completely collapsing). If you have time, take it out of the fridge and soften at room temperature (or use my hack above).
- Sugar. We use both brown and white sugar here.
- Egg. A large egg.
- Vanilla extract. Use a little, use a lot. Measure with your heart!
- Flour. Regular all-purpose flour.
- Baking soda, salt, baking powder
- Cinnamon & nutmeg. For that warm, toasty cookie flavor.
- Oatmeal. Use the quick oats vs traditional for crispy cookies!
How to make this recipe
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat oven to 350F and line 3 large baking sheets with parchment paper; set aside (or use 1 baking sheet, and switch them out and bake cookies in batches).
- In the bowl of your electric mixer or use a mixing bowl and hand mixer), cream butter and both granulated and brown sugars together until light and fluffy.
- Add egg and vanilla and beat until well blended.
- In a medium bowl, combine the dry ingredients (flour, baking soda, salt, baking powder, cinnamon and nutmeg) and add to the mixer.
- Remove bowl from mixer, add the oats,
- Fold in the oats until well combined.
- Using a cookie scoop (for uniform sized cookies), scoop onto a prepared baking sheet – at least 2 inches apart.
- Flatten each cookie with a glass or cup dipped in sugar. Cookies should be about a quarter inch thick (ish).
- Bake for 10- 12 minutes. Edges should be JUST slightly browned and the cookies are light brown on top..
Let cool 5 minutes before removing to a wire rack to cool completely.
Devour.
NOTES
Chill the dough between baking times (if you don’t have enough cookie sheets to bake them all at once)
More Cookie Recipes you might like:
- Vanilla Caramel Cookies. Easy to make, and filled with aromatic vanilla and sweet caramel, this recipe makes a wonderful tasting treat.
- Chocolate Cake Mix Cookies. Just 4 ingredients!!
- ANZAC Biscuits (cookies). Buttery, chewy, oatmeal coconut biscuits that have a rich history. A delicious treat still popular today!
- ALL COOKIE RECIPES
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Crispy Chewy Oatmeal Cookies
Ingredients
- 1 cup butter ((2 sticks))
- 1 cup white sugar
- 1/2 cup dark brown sugar ((packed))
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 3/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 cup quick cooking oats
Directions
- Preheat oven to 350°F
- Line 3 large baking sheets with parchment paper; set aside (or use 1 baking sheet, and switch them out and bake cookies in batches)
- In the bowl of your electric mixer, cream 1 cup butter1 cup white sugar and 1/2 cup dark brown sugartogether until light and fluffy.
- Add 1 large egg and 2 teaspoons vanilla extract and beat until well blended.
- In a medium bowl, combine 1 2/3 cup all-purpose flour, 3/4 teaspoons baking soda, 1/2 teaspoon salt, 1/8 teaspoon baking powder, 1 teaspoon cinnamon and 1/8 teaspoon ground nutmeg.
- Mix into butter mixture.
- Remove bowl from mixer, and fold in the 1 1/2 cup quick cooking oats.
- Using a cookie scoop (for uniform sized cookies), scoop onto a prepared baking sheet – at least 2 inches apart.
- Flatten each cookie with a glass or cup dipped in sugar. Cookies should be about a quarter inch thick (ish).
- Bake for 10- 12 minutes. Edges should be JUST slightly browned.
- Refrigerate dough between baking times (if you don’t have enough cookie sheets to bake them all at once)
- Let cool 5 minutes before removing to a wire rack to cool completely.
- Devour.
Would you like to save this recipe?
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
As seen on http://www.thibeaultstable.com
Leave a Reply