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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!
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!
Why this Oatmeal Cookie Recipe works:
- 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.
Love cookies? How about these perfect chocolate chip cookies, or these triple chocolate cookies?
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:
- 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 Oatmeal Cookies:
Full, printable recipe below – just scroll down to the recipe card!
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
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Crispy Chewy Oatmeal Cookies
Ingredients
- 1 cup butter ((2 sticks))
- 1 cup granulated white sugar
- 1/2 cup dark brown sugar ((packed))
- 1 large egg
- 2 tsp vanilla extract
- 1 2/3 cups all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1/8 tsp baking powder
- 1 tsp cinnamon
- 1/8 tsp ground nutmeg
- 1 1/2 cups quick cooking oats
Instructions
- Preheat oven to 350F
- 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 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 flour, baking soda, salt, baking powder, cinnamon and nutmeg.
- Mix into butter mixture.
- Remove bowl from mixer, and fold in the 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.
Nutrition
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
NessaW says
I rarely leave comments but had to today. Made these cookies last night, thought I spread them out fine until it ended up looking like your first batch to lol. Maybe a smaller scoop and more space on the baking pan next time I’m thinking. They were just as everyone has been describing, absolutely delicious, crispy and chewy. Thanks for this recipe.
Alli says
I make these all the time. I add tons of chocolate chips and take them camping, then use them to make smores instead of graham crackers and chocolate bars. They are also great for ice cream Sandwiches!
Kylee says
Thanks, Alli – I agree, they’re awesome for ice cream sandwiches 🙂
Robin says
Loved these cookies; they reminded me of my childhood and I’ve been looking for that recipe for a long long time!
Marcia says
Love crispy cookies and these came out perfect! I did add a handful of raisins and unsweetened dried cranberries mixed together without any problem. Next time will use just the unsweetened cranberries as the cookies are sweet to begin with. Also cooked one batch on a Teflon cooking sheet to see if that worked. They seemed to brown faster and maybe spread a little more on the sheet. I did find it hard to use a glass to flatten the cookies so just used my fingers with a little sugar – much faster. My husband loved these and so do I!
Jan Forbes says
So, hubby decided he wanted cookies. What better place to look but on this site – AND this is the perfect recipe. Easy, quick and they are delicious. Couldn’t stop at just one, he had 4 (yes – four) That tells me they were tasty and moreish!
Di says
Can I use old fashioned oats instead of quick cooking oats?
Kylee says
You could, but the texture would be a lot chunkier, and you’d probably need to adjust cooking time. They’d be a totally different kind of cookie – I’m thinking not as flat, or as crisp.
Diana says
If you have a food processor, you can pulse the regular oats into quick oats. Works just fine.
J@BlessHerHeartYall says
It might be summer but I think it is worth it to heat up the house for these cookies! Oh my yum!
Megan Marlowe says
I love your tip about the butter! And I LOVE Oatmeal Cookies! I’ll have to make these and add raisins because I love oatmeal cookies with raisins! 😉
peter @Feed Your Soul Too says
Kylee, your pics truly show that the cookies are chewy and have a crispness to them. They look delicious.
April J Harris (@apriljharris) says
I like your hack for softening butter! I’m sorry you are all feeling sick. I hope that you are all feeling much better soon. Your Crispy Chewy Oatmeal Cookies look wonderful – real comfort food!
Priya says
These crispy oatmeal cookies look so good! I feel like grabbing them from screen now 🙂
Mackenzie says
I always love me a good kitchen hack! I’ll have to try your butter softening one next time I’m in a pinch! Brilliant!
Kate says
I love that they’re flat like sugar cookies!
Mary Ellen says
I love the mix of crispy and chewy! Great tip on the butter softening – I need to try this!
Michele says
The cookies sound just right for someone like me who can’t decide if she wants a crunchy cookie or a nice moist one! But Im dying to know what a bubble guppy is?