Thin and Crispy Oatmeal Cookies
These thin and crispy oatmeal cookies are absolute perfection! Crispy, buttery, and completely addictive – I dare you to eat just one!
When it comes to cookies, what camp are you in? Soft and puffy or thin and crisp?
I’ll admit, I have never, NEVER (sorry to shout but this is important), met a crispy cookie that I have liked. I just haven’t.
I am a soft and chewy cookie girl all the way. No compromise. It doesn’t matter how delicious the cookie is – if it is crispy, I’m probably not going to waste the calories.
Until now.
These cookies. Oh, these cookies. They are so utterly delicious, I really don’t know where to start.
You might be wondering why I tried them in the first place since crispy cookies are not my thing.
In the interest of full disclosure it is only because I frequently let my kids pick what treat they want to help me bake and after poring through my cookbooks, my 4-year old who can’t read but must have a good cookie psyche, pointed to these.
In a book without pictures no less. Argh.
I tried to lie to him and tell him he had pointed to Double Chocolate Chewy Morsels but curse his little learning-his-letters brain, he insisted there was no “Duh” sound in the letters he was pointing to and my battle was lost.
So we made these crispy oatmeal cookies.
And even after they exited the oven and cooled, I was not convinced. I didn’t try them. Not me. Not me and my anti-crispy cookie bias.
Even as my kids were literally scarfing them down, I was unmoved.
Until my sweet sons started dipping these crispy oatmeal cookies into their glasses of frothy, cold milk. And then for some reason, the golden halves of cookie dripping in icy milk had me rethinking my staunch refusal and I decided to take one little taste.
Oh my starlit heavens. These are amazing. Somehow I was won over.
The buttery crispness of the cookies with a very, very, very slightly chewy center (probably because I underbake everything) had me eating another and another and another.
Dipped in milk these are unreal. But even on their own, I have to confess that I’ve been converted to thin and crispy.
Not for every cookie in the world, but for these oatmeal cookies? I’ll go thin and crispy any day.
FAQs for Thin and Crispy Oatmeal Cookies
Yes, the dough freezes great!
I use salted butter.
I usually store them in a covered container but if you want them to stay extra crispy, you can try storing them uncovered.
In this recipe, you definitely want to use old-fashioned rolled oats. If not, the cookies won’t spread the same and the texture could be completely off. Usually rolled oats and old-fashioned oats are referring to the same thing.
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Thin and Crispy Oatmeal Cookies
Ingredients
- 1 cup (142 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons (198 g) butter (I use salted), softened but still slightly cool
- 1 cup (212 g) granulated sugar
- ¼ cup (53 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (250 g) old-fashioned rolled oats
Instructions
- Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line large, rimmed baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl with a rubber spatula.
- Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. It's ok if there are a few dry spots.
- Gradually add the oats and mix until well-combined, about 30 seconds to 1 minutes. If needed, give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.
- Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 1/2-inches apart on the baking sheet(s) – about 8 cookies per sheet. They will spread quite a bit. Lightly press each cookie to about 3/4-inch thickness (I found after baking one sheet of these that I didn’t need to press them at all so use your best cookie judgment).
- Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes. Cooling the cookies completely on the baking sheet will yield crispier, more perfect cookies.
Notes
Recommended Products
Recipe Source: adapted ever so slightly from The Cook’s Country Cookbook from America’s Test Kitchen (used salted butter instead of unsalted)
501 Comments on “Thin and Crispy Oatmeal Cookies”
Tremendous. I made them exactly as written though I had to throw in a handful of golden raisins. It’s just how I roll.
Definitely needs something added, maybe chocolate chips (and nuts)? They taste like you forgot to put an ingredient in. Unless you prefer your cookie sweet but bland.
Ohhhhh Soooo GOOD
These are very close to Ikea oat biscuits. I wasn’t big on crispy cookies before grumbling a bit when my daughter picked them during an Ikea trip. We were quickly addicted to them but the hour drive and $7 a box price tag made them a once in a while splurge… Which was probably better for us than being able to make them at will.
I do cut back some on the sugar (2/3c white and 3T of light brown). I definitely have to press them a bit because my dough is thicker without all the sugar.
I am trying to go gluten free for a few months to see how I feel so tonight I made them with gluten free all purpose flour and they are still awesome. I don’t even miss the gluten in these.
These have been my all-time, favorite go-to oatmeal cookies ever since I found them around 6 years ago!! I eat them from the freezer and gift them to the neighbors during the Christmas Holidays.
I do, however, chop up pecans with my hand chopper and add up to a cup of the chopped/chunked pecans to the recipe. I adore this recipe!! Thanks, Mel!!
These are the best! I added raisins and cinnamon but other than that followed exactly. I also smashed them down a bit so crispy. This will now be the only recipe I use for my favorite cookie
Lovely recipe. Of course, I experimented:
1. Instead of 1 cup of flour, use 1/2 cup of flour and 1/2 cup of almond flour.
2. Use 2 sticks of unsalted butter, melted.
3. Add 2 1/2 cups of rice crisps
Delicious and crispy.
Leave the bag open once you store the cookies. They will stay crispy.
If I could give you more than 5 stars I would..This is the 3rd time I have baked them. I copied the recipe in a word doc and printed it out. I forgot to save it so I was frantic when I could not find it. But I had copied the link to the recipe so I was able to find it..I did use Kerrygold butter. I don’t usually use it, but I’m sure it took it up another notch if that’s even possible.
Thank you sooooo very much for this recipe. Linda B
I usually make the same oatmeal cookies and they are pretty good but I felt like something different and after a bit of searching found this recipe. I added 1/2 cup chocolate chips, reduced the sugar to about 3/4 cup total and added 1 tsp cinnamon. They turned out perfect and are absolutely irresistible and a new family favourite. It was hard to stop eating them as they came out of the oven! I put some in the freezer in the hope that out of sight would equal out of mind (very limited success with that plan) They are just as good while still frozen. Even my husband who rarely eats cookies ate a bunch of these. Thank you for an awesome recipe, my new go to for perfect cookies.
Can I use Stevia in the Raw in place of sugar?
I haven’t tried that, but you could experiment – good luck if you do!
Can I add raisins to these thin and crispy oatmeal cookies?
Yes. I always do, along with walnuts. You must flatten them.
Have you tried adding raising to this recipe? I love oatmeal raisin cookies.
I haven’t, but I believe others have with good results.
Amazing cookies! I’m afraid to make them again because I ate 18 cookies in 4 days. They’d be good with chocolate chips in them too. Maybe I’ll try it when I get better at sharing…
Just finished baking and eating cookies. Fantastic recipe!
This recipe is great! I love cooking, but baking is not my best talent. However, I have baked these cookies at least three times in the last month or so. I googled “crispy cookies”…and viola! They were perfectly crispy and YUMMY!
I make this recipe all the time. I upped the butter to two sticks when they didn’t come out thin enough for me. I also cut back on leavening and only use baking soda. I add a cup of chopped walnuts and a cup of chopped golden raisins. For me, this was perfect.
OK. I didn’t think these would be as good as they are. I’ve had oodles and oodles of oatmeal cookies and these are now our favorite. I don’t know how it can be so good, but it is. It made such a small amount, so I’m going to triple the recipe the next time I make these. They bake up so pretty and mine were done in 13 minutes. I left them a few minutes on the cookie sheet pans to cool after removing them from the oven. Also, I used Silpat liners, which worked out beautifully. Thank you for this TERRIFIC recipe. Love, love, love it.
Made these cookies and I loved them! Added a little bit of cinnamon and chocolate chips and they were PERFECT!! Definitely worth making 🙂 I tried this with quick oats and they were still delicious, just not the same texture. So if that’s all you got then don’t worry! It will taste the same
Added dried blueberries and toasted pecans. Also added 1/2 tsp cinnamon and 1/2 tsp cardamon. very versatile recipe. great results.
Any nutritional information for these??
10/10! Love these cookies, they’re crispy and taste sooo good
Can I cut down on the amount of granulated sugar?
It’s likely to affect the outcome of the cookies, but you can certainly experiment.
I made these yesterday and they were soooo good and so crispy and rich! Turn out 21 big cookies
Thank you
10/10! Love these cookies, they’re crispy and taste sooo good
Is it possible to sub the butter for something like vegetable oil spread?
I haven’t tried that, but you could experiment!
can u use quick cooking oats?
They work best with old-fashioned rolled oats, but you could experiment.
These are absolutely great cookies. Just what I have been looking for since I am a crispy cookie fan. I don’t suppose you have a thin and crispy chocolate chip cookie variation. I’d love to try that.
Cookies are my favorite go to whether baking for a picnic, to take in to work, to give to someone, or simply for a snack, and this recipe is THE most popular cookies I’ve made.
I sometimes add raisins, nuts or coconut flakes (or all 3 ). Turns out well every time.
Thanks for a great recipe!
Hummm….same recipe as America’s Test Kitchen. Been making them for several years.
she gives credit at the end of the recipe
Can I use self rising flour? I’m out of all purpose
Hi Becky, unfortunately self-rising flour may alter the outcome of these cookies and I haven’t tried it myself so I don’t know what to suggest if using it. Sorry!
Cookies came out great. Made as directed first time. Want to replace butter with olive oil next time to cut back in cholesterol for husband. Ever tried this and if so what amount would you suggest? Thank you very much!
My mom requested oatmeal raisin cookies but she likes them thin. I made this recipe but subbed Bob’s Red Mill Egg Replacer for an egg allergy and dairy free Mykonos butter for a dairy allergy. Added about 1/2 cup of raisins and a little cinnamon. They were perfect! And I don’t even like oatmeal cookies! My mom loved them, couldn’t even taste the difference with the dairy and egg free version. Thin, crunchy but not too crunchy, great flavor!
These are wonderful..Buttery, chewy and crisp. I’m eating them with a glass of cold milk. I baked them 16 min. Next time will add chocolate chips…This is a keeper. LBarnes
I was never a fan of oatmeal cookies because they’re always too soft. I came across your recipe a few weeks ago and decided I would try it.
Thank you for changing my mind about oatmeal cookies. Not only are they scrumptious, they’re delicious and my family are crazy about them.
Be blessed!
The best oatmeal cookies I’ve ever had!!! This has become my go to recipe in cookies. Thanks Mel for posting this amazing recipe.
I don’t normally give any feedback, but these cookies are absolutely Heavenly Delicious! My grandma would make cookies like these, but unfortunately I never took the recipe from her. Thank you for this exceptional recipe, which is definitely a keeper!!!
I made them. I’m a die hard crispy cookie fan!
BEST RECIPE! I’m sharing it with my family. Occasionally I add goodies like craisin, a little coconut
I grind fresh cinnamon, nutmeg, star anise, cloves and added cashews. Your recipe “as-is” quite perfection but I love variations too. THIS IS A KEEPER!
I love these cookies, for an easy change i reduced flour by 1/4 cup and added 1/4 cup dehydrated peanut butter. Super yum!
Well Mel, These remind me of a great base for Ranger Cookies! They are really good! I had to use quick rolled oats so I simply added an extra half cup of them to bulk out the cookies, rolled em’ , baked for 16 minutes and they turned out looking just Like your photos! I’d give them a solid 10 but your rating system won’t allow it.
Excellent recipe, a Rx for a crispy cookie man. My wife, a softer cookie woman absolutely lived them too!
Can I add raisins and if so, how much?
I think so! Others have added raisins with good results.
I add raisins to mine- a rounded 1/2 cup works well.
I have searched for years for a recipe that satisfies my families fickle cookie requirements and this is perfect! I am purging all my old oatmeal cookie recipes and laminating this one 🙂
These are the best oatmeal cookies I’ve ever made…buttery, not too thin, crispy around the edges but chewy in the middle…
This recipe made absolutely the very best Oatmeal Thin Crispy cookies and the recipe was spot on with the ingredient ratios.
Now I am wondering if the basic dough recipe can be used to make perfect Thin Crispy Chocolate Chip cookies as well. I would love feed back regarding this idea.
Hi Susan, I haven’t tried adapting this recipe to a think and crispy chocolate chip cookie. I’m guessing it might work but I’m not sure how much flour to replace the oats with. Sorry I’m not more help!
I got up at 6 am this morning and made a batch of these for my brother-in-law; he’s a fussy crunchy-cookie lover and said he wanted some oatmeal cookies. They were a hit.
He just texted me “Best oatmeal cookies ever. Right crunch, right texture, all good! Perfect!” I think that says it all.
To the recipe, I added a little cinnamon and pecans, but I don’t think either is necessary. To ensure they came out crunchy, I did 4 things: I baked them a few minutes longer, watching carefully not to burn; 2) I used only half of the yolk and added a smidge more egg white in its place; 3) I flattened all the cookie balls before baking as you suggested; 4) I baked only 6 cookies to the sheet. They were a cookie to be proud of.
What are the calories or nutritional facts for this recipe?
I don’t calculate that information. Sorry!
Just eat the cookies fat boy
These were easy and awesome. I changed the recipe in a couple of ways:
switched the proportion of brown sugar to white because I like cookies a bit more molasses-y; added 1 cup semisweet chocolate chips; added 1 cup chopped walnuts. It worked fine, so I’m sure you can toss in whatever additions you like.
These are the ugliest cookies I’ve ever made… But, delicious, thin, and crispy I Don’t understand how I can use a disher with the same exact amount and shape of dough in every cookie… Yet everyone looks like am6 abstract painting from a different artist. I’ll still make them again, though. They’re a good breakfast cookie.
I am a crunchy cookie lover all the way. Sometimes I even over bake one pan of cookies just for me. If they’re doughy in the middle, it’s not for me. I found this recipe by typing in crunchy oatmeal cookies (or something like that). These cookies are AMAZINGLY YUMMY. I shared them with my daughter-in-law and grandkids and they loved them too!
I stupidly used quick cooked oats the results were terrible nothing like your pictures
Do not use quick cook oats!!
This recipe calls for 1/4 tbsp butter. Then in parentheses, it says 1 3/4 sticks.. what is the right amount?
Hi Toni – the recipe says 14 tablespoons butter which equals 1 3/4 sticks of butter (or 7 ounces)
I love a thin and crispy cookie. I was in the mood for some oatmeal cookies. I happened buy the Old Fashioned oatmeal the other day. I made my first batch today and they came out perfect! Thin, crispy and delicious. I already passed the recipe on.
Everything you want in an oatmeal cookie…crispy outside, chewy inside. I added raisins and walnuts… absolute deliciousness!
Love these cookies. Can I add pecans?
Yes, I believe others have with great results!
These are best crispy oatmeal cookies I’ve had and the next day after being in an air tight container they were still crispy! I added cinnamon and orange peel for my tastes. These are awesome crispy cookies!
Have made these cookies and your cooking time is not correct. Checked my oven twice to be sure. 8 minutes is more than sufficient – 13 minutes gave me a batch of burnt cookies. Otherwise the recipe is good. Just rectify the cooking time.
I was really excited to try this recipe but unfortunately the cookies did not spread out at all for me. I’m not entirely sure what went wrong. The dough itself was delicious and the cookies will definitely get eaten but I would call mine more oat cookie balls instead of actual cookies.
Any thoughts on why they might not have spread out? I did not alter anything in this recipe.
Hi Leah, it sounds like the dough was over floured – you and I might measure flour differently so if more flour was packed in the measuring cup, it’ll cause the cookies not to spread as well. I fluff the flour really well and then scoop in my measuring cup and level off.
Absolutely delicious cookies with a crispy edge and slightly chewy center. I add a little cinnamon and 1/2 cup raisins for sheer perfection. These cookies are the ones I make when I owe my husband a treat ;).
These are wonderfully crispy. My family’s new favorite cookie. (We couldn’t resist adding chocolate chips Yum- they would be out of this world with pecans).
Hello Mel! Absolutely had to share.. the cookies came out lovely and crispy. They were especially crispy the next day.. just awesome. I skipped the baking soda because I have the “double acting” baking powder and I find my brand of baking soda leaves a weird smell/taste. It was absolutely fine without as well.
I also used quick cooking oats and that turned out fine.
Best of all, I’ve been dying to make a granola/oat bar recipe. And I find these are perfect for them too.
No change in recipe (except as I mentioned, no baking soda and quick cooking oats instead of old fashioned).
I spread half the cookie dough on my sheet pan. Spread it with my fingers which wet with water to prevent it getting very messy. Then sprinkled some dark chocolate and almonds. Then spread the remaining half of cookie dough on top.
Baked for around 25 min at the 350F oven. I cut them after cooling for 10 min in their tray. Then served them 10-15 min after. They weren’t dry or break apart which is a frequent problem I face when attempting granola bars.
Everyone loved them. Thank you!
Made these with orange extract, cardamom and Saigon cinnamon, beyond addictive and sounds so exotic. AMAZING
Great recipe! I used quick oats and added cinnamon to mine and they came out great!
What kind of butter? Salted or Unsalted ?
I use salted butter
These cookies are out of this world! Crisp and so buttery. The recipe is a keeper and a giver.
It was a success! Thank you for sharing your recipe! Although i sub almond flour to apf since i am Diabetic… by any chance i can freeze the remaining of the dough?
Yes, the dough freezes great!
It was a success! Thank you for sharing! Although i aub almond flour to apf since i am Diabetic… by any chance i can freeze the remaining of the dough?
Paul, bro, great point. In fact, I just went through my house and threw away every recipe book that didn’t include weights. I started with Joy of Cooking, which clearly doesn’t take cooking seriously because I couldn’t find a SINGLE WEIGHT for butter or about anything else in the entire book! Julia Child was DUPED into using a classless fake-news cookbook that only contained measurements by cups and tablespoons.
I was really hoping to keep my favorite America’s Test Kitchen cookbook, but it is now sitting on the pile of Harry Potter books that I am going to burn with some friends later. Our house will not stand for witchcraft or “stupid” measurements.
Obviously, I’m joking. I don’t take any comment on a recipe seriously if the commenter thinks that measuring butter in tablespoons or sticks is “stupid.” I think there are enough things to protest in this lil’ world of ours without making this one of them. But that’s just my two cents (or 4.3 pesos or 2.12 yen or .017 Euros for those who demand conversions for everything).
Delicious cookies! I followed the recipe exactly and they were crisp without being dry with the full flavor of oatmeal without distractions of add ins or spices. I dont understand how people can review a recipe when the recipe is totally altered!
My next recipe to try is your gingerbread cookie butter oatmeal cookies. Sounds terrific! My mother lives in a retirement village and she loves sharing homemade cookies with her friends–these will be a big hit! Thanks for the recipe!
Awesome Cookies!
But, being a mischief himself, who can never follow a recipe straight without adding a ‘touch’, I did this, because I love oatmeal, peanut butter, and chocolate chip cookies too. So
1) replaced the 1/4 cup brown sugar with maple syrup.
2) replaced 1-3/4 cup butter with 1-1/4 cup butter + 1/2 cup peanut butter.
3) added 2 cups chocolate chips
Think you’ll like them.
Jeff
Jeff you devil!
What a delicious cookie! Thin, crispy, buttery and chewy! Easy recipe to throw together. Will be making these again soon!
These came out amazing. Best cookies ever. I added raisins. My husband is still talking about them. I’m going to try white chocolate coconut next time.
We don’t Fahrenheit here, so I just converted it to Celsius. The bottom of the cookies were burnt in a little over 5 minutes.
I’m in Germany – the ovens here are much smaller than in the US – not sure where you are but try to lower the temp and/or put the cookies on a higher rack or you can put foil on the bottom rack to block some of the heat from the bottom. I had problems with things burning on the top and bottom because of the size of the oven and I just covered the bottom rack with foil and I decrease the temp and cook a bit longer – I even have to cover what I’m baking sometimes with foil too. Good luck!
I made these and turned out extremely delicious. Except when I did it I browned the butter and it was sooooooo good! highly recommend!
Would it be okay to add nuts or chocolate chips to this recipe, please?
You can definitely try!
Girl, this maybe the best cookie in the pile of millions of recipes, but you worked harder on the blog part than the recipe! It might be a great blog, I dont know, I came here for a recipe and found this: “14 tablespoons butter (1 3/4 sticks), softened” … Are you serious? This is not a measurement, especially outside the States where butter does not come in Stateside standard sizes. And who is going to soften butter, then measure 14 tbsp? The converted measurement is 7 ounces or approximately 200 ml.
I haven’t made them yet, I had to go through this nonsense first.
Thank you.
are you serious, don’t be a troll. she’s from the US and is welcome to use US measurements – take a nice pill.
I actually agree with the “troll” – that’s a stupid amount to measure by volume. For me, I can’t really taking any baking recipe seriously if it doesn’t at least include weights.
not nonsense, who doesn’t like butter, use however much you like!
Heloo! I tried ur recipe. It turn out very delicious but mine becomes soft cookie. I baked exact time as you said and store in the container. Next morning all the cookie are soft. Can you tell me what I did wrong and how can I fix it?
Thank you 🙂
Do you live in a humid climate? That can contribute to cookies softening.
Laurie! What’s up boo?
I’ve been following Mel’s blog since she was on Blogspot like a million years ago when Blogspot was still a thing, and I’ve found that the only thing that’s ever made one of her recipes toxic was the comments. I started socially distancing myself from the comments section before “social distancing” was common parlance. Yet, here we are. I think it’s because I just came downstairs to find my 3-year-old singing the lyrics to Cardi B’s WAP and I rage-typed an email to her babysitter. We have a strict “No Cardi until Kindy(garten)” rule in our house. I still have some pent up feelings. Here’s a few of them:
1) If you want “just the recipe” and no blog, you should pay for Mel’s Elite Access Link (or “MEAL” for short). J/k, this doesn’t actually exist. Because the entire blog is free. All of it. And, thanks be to Bill Gates, it’s actually pretty easy to scroll right on down to recipes! Technology, am I right!
2) The fact that you put the conversion in your email shows just how pedantic and unnecessary your comment was. See, you were able to Google the conversion and find it right away. Thanks be to Google, it’s actually pretty easy to do conversions! For instance, I just consumed my fourth liter of wine while typing this, which Google tells me is about 1 gallon. Don’t judge.
3) Gurl, Mel is American. She lives in a place called Idaho (think, Germany, but the Northern part and without the history and culture #nooffenseIdaho #okmaybesomeoffense). Well, her pigs are Australian but they haven’t gone all Wilbur yet and found a way to communicate metric measurement conversions to her (as far as I know – what are you hiding from us MEL???). In her country, providing butter measurements in tablespoons/sticks is like, standard. It is as ubiquitous as Floridian toddlers drinking 44 0z Mountain Dews.
Look, 2020 has been rough on all of us. I get it. But taking Mel to task for using a standard US butter measurement? C’mon, there has to be some lines. Mel, I’m sorry for clogging your blog with negativity – but I DID just eat an entire cheeseball from a recipe you posted so I guess the, ahem, “clogging” is kind of a tit-for-tat. Sorry, wine speaking…I’m going to leave the comment section and go back to looking for obscure clues Q may have left on Reddit.
Thank you for the belly laugh this morning. I hope you have your own blog.
You go girl!!!!
On most stick butter packs it measures the tablespoons for you. Cut what you need and then soften it. No reason to be rude. Know what your talking about before replying such rude comments. These cookies are great and the measurements were easy to follow.
If it was that hard for you to follow you should probably stay away from the oven, they get real hot.
I used 1 1/2 c butter (3sticks) coz at first I thought it requires 4 sticks. Then on my 2nd attempt, I used 2 sticks (1cup). To my surprise, I would prefer the mistake that I did coz it was better in terms of the cookies spreading out and being thinner. And crisper cookies
These are incredible and so easy to make!!
Can you convert the ingredients into uk measurements as your weights don’t make any sense to us in the uk.
Yes, these are great. However I did modify the recipe a bit because that is what I do. I reduced the amount of oatmeal from 2 1/2 cups to 2 cups, added 1 cup of chopped pecans, added 1/2 cup raisins, and 1/2 teaspoon of cinnamon. Also, I used dark brown sugar. They came out perfectly crispy. Thanks for the recipe.
Best oatmeal cookie ever ! Thin and crispy with 1/2 cup raisins added. My family loved it. My new go to recipe !
I decided to try these cookies because they looked like the cookies my mother used to bake when we were kids – her recipe is sadly long gone. I’ve been baking for over 50 years (it’s how I used to earn my allowance as a kid lol) so I know a thing or two about baking. Not really sure what happened but I followed the recipe exactly and mine turned out nothing like the ones in the pictures. The batter was stiff but that is usually how oatmeal cookies start out. I flattened them slightly before baking and these were hard and dense, not thin and crisp in the least. Mine are definitely dunkers because they are too difficult to eat dry. And yes, I spooned and swiped the flour into the measuring cup. They taste ok just not what I was hoping for.
Literally the best oat cookies ive ever tried . Thank you
I read Mel’s comment about how she would have never considered a crispy cookie. I’m the exact opposite and that’s the reason I intentionally sought out a crispy recipe. I can’t cook as far as one ca spit and the thought of me attempting to bake cookies made everyone in my house laugh and cringe. These turned out soooooooo perfect for everyone, even the non-crunchy lovers. It has enough bite and chew at the same time. Did I say perfection?! Mel, these are genius!!!
Hello,
My family love these cookies. However, I would like to adjust the recipe a bit because my cookies don’t look like yours. They seem very buttery, and I can’t make as big dough ball sizes as you because then it spreads so giant and thin. I wonder if I’m using too much butter and then the batter is thinner. My cookies are very thin and I can feel how buttery they are. They are still crispy and chewy in the centre. I just converted your butter measurements in Google and came up with around 197g of butter. Too much? Also, can I reduce any of the sugar to make it more healthy? I have a small countertop oven and I was cooking them at 160 celsius for 10-15 minutes. Thanks very much!
Hi Samantha, if they are baking up really thin, I’d suggest using more flour. I haven’t tried reducing the sugar, so I don’t have a good suggestion without altering the end result. Sorry!
Hi Samantha, It sounds like your butter may be too soft. The dough should be pretty firm when you scoop it. If it’s not firm try chilling it until it is. For mine, I took 2 sticks of butter out of the refrigerator and microwaved them, together, for 15 seconds, just enough so they weren’t rock hard but they were still very firm and my cookies baked up beautifully.
How do you store them so they stay crispy?
I usually store them in a covered container but if you want them to stay extra crispy, you can try storing them uncovered (if you live in a humid environment, they will soften no matter what).
Try storing them in a container with a few saltine crackers!
I’m craving a delish oatmeal cookie and this recipe sounds decadent…. But I saw someone post 210 calories each??? I think it’s a joke but can someone tell me if they tried less butter/margarine? What lower fat substitute can I use ??
I got 3 dozen 2-3 inch cookies and by my calculation, they have approx 100 calories each. I added up the calories in all of the ingredients and divided by 36. Still not diet food by any stretch of the imagination but not 210 calories either. BTW, they are worth every single calorie too.
Hi, Mel! I ready want to bake these cookies. However, die to the lockdown, I could get my hands on only quick cooking oats. Do you think using them would be alright?
Definitely worth a try! The texture will be a bit different, but I know others have used them and reported back with pretty good results.
Hands down the BEST Oatmeal Cookies I have ever made!!
I followed the directions exactly.
With the second batch, I added 1/2 cup unsweetened coconut. Delicious! Thank you so much for this recipe! 🙂
Perfectly crispy oatmeal cookies! I don’t like chewy cookies so I went looking online for crispy oatmeal cookies and came across your recipe. I know from experience that if there’s too much brown sugar and not enough white sugar that the cookies will not be crispy.
your recipe has the perfect ratio of sugar to butter and dry ingredients.
I won’t be searching for any more oatmeal cookie recipes as this is now my staple recipe.
AMAZING!!!!! About a month ago I stumbled on Red Oval Farms oatmeal cookies and I really liked them. (never really liked oatmeal cookies too much before). Well, can’t find them anywhere so I decided to make some and found this recipe. I am so glad I did. These taste similar to the ones I mentioned above, but better. Thank you
I love the oatmeal cookies. Thanks Mel
Can’t wait to make the sweet and sour meatballs
how many calories is this? thanks
Hi Mel! Can I freeze this cookie dough? I want to make and freeze a variety of cookie dough so I can pop a cookie in the oven when we are snackish but I don’t know what type of cookie dough freezes the best. Do you have any suggestions on what cookie doughs freeze well?
Yes, this dough freezes great! Usually drop cookies like this (and chocolate chip cookies) freeze great!
Thank you Mel! This recipe is absolutely THE BEST!! I was quite sceptic at first cuz I tried sooooooo many oatmeal cookies recipes and can’t seems to find the one I like! I cut down the sugar amount to 1/2 cup of granulated white sugar and 1/4 of brown sugar, it still works fine! Very crunchy! I absolutely fell in love with it the first bite I took! However, I still feel a bit sweet for me, I might try to cut down more~ I also added extra 1 cup of sliced almond, it’s absolutely heavenly! I just hope it will still be crunchy tomorrow, cuz all the other cookies I made so far, has been soft the after 1~2day in sealed bag and/or sealed container 🙁 to play safe, I made 2 batch for now, and freeze the rest of the dough for next time 😀
I’m not a fan of oatmeal cookies in general, but my husband loves them. I made a batch of the “thick and chewy” kind a couple of years ago and he complained they weren’t crispy enough, so I quit making oatmeal cookies. Then I found this recipe. OMG they are so good I’ve already eaten half of the batch I made yesterday, and my husband is mad because they’re disappearing so quickly. (Must be all the butter??) I plan on making these a LOT. The recipe is perfect as is, but I’m thinking about adding some coconut to the next batch just for variety. Thank you for this absolutely de-LISH recipe.
Holy cannoli! These cookies are incredible! Oatmeal cookies are not in my top favorite, well they weren’t anyways until now! My husband loves oatmeal cookies Holy cannoli! These cookies are incredible! Oatmeal cookies are not in my top favorite, well they weren’t anyways until now! My husband loves oatmeal cookies and he’s a tough critic but he actually told me just now to get online and rave review!! So if I could give 6 stars I would!!
QUESTION: can I REFRIGERATE the dough?
And what should I do when I take it out of the refrigerator to prepare them for baking?
I might as well ask the same about FREEZING for others that may have that question.
I have some dough left over… but if I don’t get them into the fridge soon I fear I’ll end up eating all of it! LOL thanks so much for this awesome recipe!!
Hi Christina, yes, you can refrigerate the dough. The cookies can be baked straightaway! you might want to add some extra baking time to account for the chilliness, just watch closely! (Same with freezing! the dough can be cooked from frozen).
how many calories is this? this looks so tempting and delicious and i really want to try it but i’m currently on a diet and counting my calories 🙁
Given the large butter and sugar content, I estimate that each cookie is approximately 210 calories on average. Assumes final cookie is 3.0 inches in diameter and 1/2 inch thick in middle, tapering to 1/4 inch at edges.
These were delicious. I like a crisp cookie and these didn’t disappoint!
These cookies are so simple yet so delicious! Everyone that says they don’t like oatmeal cookies and eats these falls in love. Perfect crispy edges and slightly soft centers make these hard to resist! Anyone who tries them asks for the recipe ❤️
I have made these several times and my family LOVES them. I follow the recipe but add cinnamon and pecans. GREAT RECIPE! Thank you.
Obsessed with this recipe. The perfect crispy and delicious cookie with afternoon tea!!! I did add 1 tsp cinnamon.
Holy crap. I have never really liked oatmeal cookies. Until now. These are crunchy and buttery and I can’t stop eating them. I split the batch, added raisins for my wife (I’m not a raisin fan) and put Chopped pecans in mine. Frankly, any extra ingredient you might wish to add will work.
I made a batch last week. They’re gone. Making more tonight. This recipe is a keeper. Don’t change a thing unless you just want to add raisins or dried fruit or nuts or whatever. Even plain these are delicious.
Has anyone every tried these with gluten free flour and dairy free butter?
Ok, *****+Wow Killer Cookies!
I’m a BBQ/Tool Time Man who has never Baked before! My wife from Europe can make bake and cook magically!
Worthy note:
So I’m bored having a desire to cure my munchies knowing my wife likes well baked things and hates cookies let alone chewy ones!
Wow did I get lucky tonight!
I didn’t mess up the recipie and I like creativity! So looking around the cuberts I found and added Dried Dates, Raisins, Apricots and Chopped Walnuts a little less sugar hence the Dates!
Wow Bam Bingo! A winner I got lucky tonight! lol
I used coconut oil instead of butter as I am allergic to dairy. Hot day here so my coconut oil wasn’t firm enough. Found end result was that bottoms of cookies sl greasy but cookies crispy. Am sure would be tastier w/butter. Needed a bit more salt.
I also used reg flour and about 1/4 C coconut flakes. In 1/2 the batch I added a handful raisins. Sorry can’t answer to the GF question. I like my mo in law’s 70 year old crispy oatmeal cookies much better for taste. Will look for recipe. May try avocado “Pure Blend” next time.
holy sh**!!!!!!!
Thanks a bunch lol my entire family WOLFED these down in like 10 mins!
Quarantine just got a little sweeter <3
These are the BEST oatmeal cookies I have ever made! This is a great recipe! I used Kerry Gold Butter, which I believe made them even better!!
These really took me back to my childhood. These taste just like the ones my neighbor used to make. They were the best we ever ate. and he would not share his recipe! Every time mom made oatmeal cookies she would lament that they weren’t the same as his. These are his cookies! I can’t wait for my sisters to taste them!
Thank you!!!
I’m an experienced baker and -until these- never found an oatmeal recipe that I loved (ether too soft, too thick etc). These are the perfect combo of crisp and chewy. They are BOMB. I add 1/2 tsp. cinnamon and 1/3 C golden raisins, and reduce both the white sugar and the brown. The only problem is that I can easily eat 3 in one sitting . . . THANK YOU!
How much sugar on both did you reduce it to?
Tnank you so much! I have translated it to HEBREW and sent it to all my friends 🙂 they were great!!!
These are best oatmeal cookies we’ve had…my husband loves thin and crispy and I love chewy but these have all of it. I also added chocolate chunks to a few.
Cookies Were terrible I’ve been baking a lot of years cooking baking you name it I should’ve known better I thought this recipe looked a little wonky this must be a joke because his cookies did not come out thin or crispy
I would say operator error…have you read the amazing reviews? I have made these cookies 20+ times and they are absolute thin and crispy perfection every time.
The best oatmeal cookies I have ever made and I’ve tried numerous recipes for thin and crispy ones over the years. I made them a bit smaller the second time around and added 1/4 cup sliced almonds ( Trader Joe’s) and 1/4 cup chop dried raisins/cranberries/blueberries ( Trader Joe’s). I will increase to 1/2 cup each the next time. Thank you!
Ive been searching for a CRISPY oatmeal cookie. I found it!! So very delicious. Directions were easy, and detailed to create that perfect coolie. I did add a cup of chopped walnuts. Thank you!!
Made it by hand !!
Truly the best CRUNCHY oatmeal cookies I’ve had.
I made these without an electric mixer, and I didnt even take that long. I did add some cinnamon to mine though cos my 5 year lOVes anything with cinnamon in it.
Thanks again for this wonderfully crunchy recipe.
Thyagz 🙂
Oh my, they are crispy but bland! Need some cinnamon/nutmeg added. I a threw in some raisons after I baked the first pan full and that helped some. But, the basic recipe needs a “touch” of flavor!
Is it better to store these baked cookies in a plastic container or a can? I’m planning to make them tomorrow.
Either should work (they’ll soften more in humid climates).
Best oatmeal cookies I’ve ever made! I added raisins but otherwise followed the recipe as written! Absolutely delicious!
I followed your recipe, for the thin and crispy oatmeal cookies, to the T and they turned out terrific. Thanks
Wow. Wow. Wow. Crispy. Delicious. A real keeper. Thanks.
Just made them. Had to keep them in the oven for a bit longer, but otherwise absolutely delicious. I added a sprinkle of cinnamon and substituted part of the flour for Greek nuts and oat flour, and the turned out great( only a bit too big, tlhey stuck to each other) Absolutely love them!
Added 1/2 cup of butterscotch chips and these turned out amazing! Thank you!
This recipe is so easy to make. Turned out so tasty and pretty right from the first try. But rolled oats is a luxury for me. Will bake them with quick oats next time. Thank you Mel
These cookies are delicious!! They were easy to make and turned out great. Will definitely be making these again!!
The best! Thank you for sharing! It’s perfect.
I made this cookie! I love it! Im Korean and i dont like desserts that r too sweet but this is just right! My family liked them too 🙂
This recipe warranted me to delete all other plain oatmeal cookies recipes on my pinterest account! I rarely rate or leave comments but, I love these cookies and I love you for sharing this recipe! Thanks! This is a keeper!
Thank you so much, Diane!
I would love to make a peanut butter version of this recipes. Thoughts on subbing peanut butter fo the butter, and peanut butter powder for some of the flour. Any comments?
I wouldn’t sub out all of the butter – if anything, I’d take out 1/4 cup of butter and add peanut butter starting at that point.
These were amazing. I added chopped pecans and walnuts.
I added a small teaspoon of cinnamon powder, made for great flavour, delicious cookies
I’m about to make these cookies while watching my favorite Youtubers, Bon Appetite. Imagine my surprise, but not really, as one of the chefs mentions that she follows Mel’s Kitchen! You’re famous.
Really?? That’s awesome! Thank you for sharing that!
Omg ! These cookies!! There were exactly like an old family recipe I have been searching for ! Hands down the best oatmeal cookie you’ll ever wrap your lips around !
Have you ever tried freezing the baked cookies for later? I have to make a bunch of cookies w/o chocolate for a youth activity and these look delicious Just wondering if they freeze well
Yes, works great!
I just made them They’re awesome!! So crispy and delicious. I just toned down the sugar bc I didnt have the brown sugar, I used cristalized instead and they’re just perfect. Best recipe for crispy oat cookies.
Wow! These were amazing!
My first attempt at this recipe was a huge success. The cookies started disappearing as soon as they came out of the oven. But a word of warning: the crispiness and flavor of these cookies are irresistable and highly addictive.
This is an addition to my previous post about these oatmeal cookies. I formed all the cough into balls and placed them on an extra cookie sheet which was kept in the refrigerator while other cookies baked. I found that the cookies that had waited in the refrigerator for their turn in the oven came out better than those that received no refrigeration at all. So for me, I will add about 15 mins. minimum in the refrigerator before popping into the oven. I wonder if anyone else had this occur?
I’ve previously worked as a pastry chef and what I’ve done in situations like this where the dough gets a little soft is simply keep the batter in the fridge in between rounds of baking. Always works for me.
I made these cookies, following the recipe precisely. Although the taste is scrumptious, the cookies spread out so much that they look like ‘lace’ cookies. Maybe it’s a difference in climate as I am in the deep south. When the Cookie Spirit moves again, I’ll try cutting the amount of butter just a bit. This is the only reason I gave the recipe 3 stars.
What is 3/4 tsp of baking powder
Pls let me know so I can try these
Three fourths of a teaspoon of baking powder equals 1/2 teaspoon plus 1/4 teaspoon
7.5 ml
These are great cookies. I baked them for 10 minutes, 5 minutes on each side, and for me, they were the perfect combination of crisp and chewy. I let them cool on the baking sheet as was recommended. I tried baking one batch for 13 minutes, but they were too crispy, so I guess you have to find the baking time that’s just right for your taste. The only change I made was to add 1 cup of raisins, as I love them. Best oatmeal cookie recipe I’ve ever tried, so thank you, Mel. I don’t have to look any further to satisfy my oatmeal/raisin cookie craving.
You baked them for “5 minutes on each side”? Did you flip them like pancakes? If so, I will definitely try this method.
I baked a Perfect of oatmeal cookies from your recipe
Made these today and boy were they good! Usually, I’m all about the chewy cookie, but I felt I needed some diversity in my repertoire so I tried this one and was pleased, as was the family. I followed the recipe exactly. Think this one would be great for a care package cookie since it seems like it could stand up to a little abuse. 😉
I made these cookies, turned out very crunchy just like I like them. I didn’t add the brown sugar and messed up on the mixing directions but they still came out great.
Can I add chocolate chips and if so do I change anything
You can try! It might effect the texture of the cookies or how much they flatten/don’t flatten, but I think others have tried it with good results.
A great cookie recipe! I added a touch of cinnamon but this is definitely a cookie I’ll be making over and over! Thank you!
These are excellent. The only change I made to the recipe was to make the cookies bigger. My yield was 14, so they were considerably bigger than the cookies pictured with the recipe. If you make them without tweaking the recipe, they should turn out exactly as described. Sometimes less is more, and this basic oatmeal cookie recipe is a great example.
Excellent recipe Mel, thank you from my family in England. I baked half the batch for 12 minutes because my husband and daughter prefer chewier more flapjacky textured cookies and the other half for 16 minutes for my son and I who prefer crisper cookies. Both types are delicious. I didn’t make any alterations to the recipe and nobody wanted any raisins or nuts thrown in – plain and simple is so often overlooked but sometimes exactly hits the spot, and that’s the case with these excellent cookies.
HI Mel, great recipe, I changed the recipe a little bit. I used l/2 cup sugar instead of 3/4 cup. I also added Almond extract instead of vanilla. Added Rice Krispies, and chocolate chips. . Thank you.
Excellent cookies. I used 1/2 sugar and 1/4 brown sugar. Also I substituted vanilla for almond extract. And added Rice Krispies, and chocolate chips.
Wowza!!! These are delicious. I absolutely think the key is to undercook them just a tiny bit. I took them out when the edges were starting to get golden but the middle looked barely done. They were just perfect. These are a must do and a definite re-do!!
Hi Mel,The cookies melt in my mouth!The best oatmeal cookies ever and can’t stop eating them.I love your recipes.You rock!!
These were so yummy! I didn’t have old fashioned oats but I did have quick oats and they turned out great! The whole family LOVED them! Thanks so much for the recipe!
Can I substitute coconut flour or almond flour
I haven’t tried either of those substitutions, but you could definitely experiment.
do you think you could add coconut to these and get same success?
I think others in the comment thread have done that with good results!
Oh my Goodness! I don’t even like Oatmeal Cookies,. Till Mel’s,, and now I have not wanted to stop eating them. Just break off one more little bite! My husbands likes raisins in the cookies, so I did add half a cup (I saw another ‘fan’ did also). And, I must admit, as great as these are , I did add some chocslate chips to the last batch. Oh My! ❣️
These cookies are phenomenally good. I will say what so many have said before. I used to have to buy cookies like these. No one I knew could make them, I certainly could not. But now, I can!!! Thank you for sharing this recipe. It is fabulous.
These are excellent cookies! My family loved them. I had been looking for a crispy cookie recipe and this was perfect. Thank you!
Just made these cookies…they are delicious!
I’m in love!! I added some chopped toasted walnuts to 1/2 the batch…delicious also!
Thanks
These are amazing!! This will be the only oatmeal cookies I ever bake. Perfect balance of crispy and buttery. This is the 3rd and last recipe I tried. Great with about 1/2 cup of raisins too!
These are delicious yet simple cookies! They are crisp but slightly chewy in the center. Perfection.
These are AMAZING !!! My mother in law has a oatmeal cookie recipe that I thought was the best. Now I think these are!!! I followed the recipe to a T and they are so amazing. I can eat them all myself. Thank you for sharing
Fantastic flavour. I can’t get them out of the oven fast enough for my family!!! TFS
These cookies are so delicious. Crispy and buttery.
I added chopped raisins to mine. Also used a smaller cookie scoop and baked for 12 minutes. Kids waste cookies if they are too big so smaller size works for me.
This definitely is the only recipe I will ever use for oatmeal cookies!!!!
These are absolutely phenomenal they should be rated 10!! They’re addicting. I hadaltered the recipe By using half a cup cane sugar half a cup truvia made by Stevia, and added a quarter cup of ground flaxseed. I was going to take some to work but that will be a next time I’m keeping these( what’s left of them) morning I’m going to try next time using unbleached flour to make it a little bit healthier
Love love love these cookies. I can no longer eat chocolate so bye bye chocolate chip cookies and I usually like soft oatmeal cookies but these have taken over!! Thanks for the recipe!
Help!!! I had made this cookies several times, aI make sure I put all the ingredients but sometimes my cookies don’t come out thin and crispy as they should. (My cookies don’t spread) I obviously doing something wrong and I’m desespérate to find what it is. Can someone help me ? I’ll be very grateful!!
Try adding a bit less flour – that should help.
King Arthur says the weight of a cup of flour is 4 1/4 ounces – more accurate than measuring by volume.
Absolutely delicious; exactly what I was looking for! Thank you for sharing.
pretty good cookies, added cinnamon and raisins and they turned out really good
These cookies are great!! But now looking for a healthy LOW FAT version. Do you have one…thanks a bunch
I don’t – sorry!
Broke my #1 rule when making this recipe for the first time by modifying it. I doubled the recipe and substituted 1 cup of toasted ground walnuts and 1 cup somewhat crushed rice krispy treats. Walnurs for flavor and rice krispie s for crunch. They were the bomb! Also, used convection oven, baked 3 trays at a time, did not press down dough balls, rotated half way thru baking; perfect flat, golden crispy cookies.
Oops….not rice krispy treats, just rice krispy cereal…..and walnuts, not walnurs
Awesome cookies! Soooo tasty, buttery, and CRISPY!!!! I had previously tried another recipe but the cookies were chewy. My husband craved crispy cookies. I did half of the recipe. I substituted the brown sugar measure (1/4 cup) for 4 packets of Splenda and I substituted the white sugar measure (1/2 cup) for brown sugar. Old-fashioned rolled oats is a MUST!!!!!
BEST oatmeal cookie I’ve ever made. And my mother in laws has always been THE best oatmeal cookie so that says a LOT! I followed the recipe to a T and my family devoured them. Now I’m making another batch a couple days later lol
Hi, do you know if you can freeze these cookies?
Thanks
Yes, they freeze great.
I’ve made these twice now, and IMO they’re better with quick oats. The batch I made with regular rolled oats was more “crunchy” than “crispy” Both are delicious but I preferred the more delicate texture of the quick oats version
This is my favorite recipe.I tweek it sometimes depending on the occasion.I’ve probably used this 60 times.Never a bad review.Always a hit at Christmas n Birthdays.Best crisp n Chewy cookie .EVER……Thanks Mel. Your story was mine.Lol
Lord have mercy!!!!! These are the BEST cookies in the world!!!! My husband requests these cookies at least once a week and every time I make a batch to take to church they are devoured instantly.
Thanks so much for this delicious recipe
Delicious! I used salted butter and quick oats, and they turned out great (a little more savory with salted butter – although it wasn’t specified in the recipe, usually baking calls for unsalted). I also (was painting attention and) mixed all of the dry ingredients together then added the wet (melted the butter fully but not hot).
Been looking for a recipe like this for years. Added peanuts. we can’t leave them alone. thanks so much.
These are the best oatmeal cookies ever. . Crisp n chewy center … also you can add some toffee bits and semi sweet morsels to really kick in the “can’t wait to eat another ” obsession These are best ever !! Thank you for this recipe….
Michelle
Made these cookies again. First batch didn’t last long. I added hickory nuts to half and coconut and nuts to the other half. Perfect recipe.
These cookies are my favorite of ALL time
Buttery, crispy melt in your mouth perfection
Thanks for this wonderful cookie recipe!
I have been looking for a recipe like this, and it is perfect. Easy and they did spread out just like you said. Thank you so much. I will make these all the time now.
My husband loves crispy cookies and these were by far the best I have ever made of any kind…4th time baking these gems…Thank you so much for sharing.
Omg!!! This is – without a doubt – the best oatmeal cookie ever. Thank God I doubled the recipe!
I tweaked recipe using 50/50 blend of stevia and granulated sugar and also for the brown sugar (50/50 with stevia). Cookies are delicious!
Crispy is an understatement. They failed to flatten and in fact turned out like little hockey pucks — and I followed the recipe exactly.
OMG So chewy and buttery almost makes Tates cookies take a back seat.
These cookies are so good. I added cinnamon, chocolate chips, walnuts and raisins.
I can’t really add anything more than what’s already been said…will never use any other oatmeal cookie recipe! Followed the recipe exactly as shared, made the perfect batch. Thank you for sharing this gem!
I was looking for a recipe for crisp, flaky oatmeal cookies to try to reproduce a recipe I used in the late 70s. This was the one! I recall using shortening in the old recipe however so I used 4 oz shortening and 3 oz butter instead of the 14 tablespoons of butter. I also cut back on the salt, to just over a half a teaspoon. They turned out beautifully. What a great way to test out my new oven! The highlight of my week – THANK YOU FOR PUBLISHING THIS RECIPE!
Thanks so much, John!
Forgot to rate! Hands down BEST recipe ever!!
My husband loves oatmeal cookies. I wanted to try a new recipe – my husband was a little nervous as he believed the recipe I was using was perfect. However, I just made these cookies – followed directions – absolutely incredible! He couldn’t believe that there was a better recipe. This will be my go to recipe going forward!
Great recipe! I used 1 cup of brown sugar and only 2 cups of oats, and they turned out so delicious.
Awesome! Glad they turned out so well.
These cookies are addictive! I made them exactly according to the recipe. In the future, I might add raisins or chocolate chips or coconut, but they don’t need anything! They are absolutely perfect as is. ❤️
I made these cookies exactly as the recipe states. I also added 8 oz ofchocolate chips and 8oz peanut butter chips. They were amazing!
These were by far the best oatmeal cookies I have ever made. Even my husband who is more of a chocolate fan loved them. Thanks so much for sharing the recipe!
These are simply delicious cookies – very crispy and chewy.
I baked 14 min & let sit on the pan for a few minutes and removed to rack –it will become a favorite — thanks for sharing your recipe .
I made these cookies today and they were absolutely delicious. My children loved them so much. I followed the recipe but increased my baking time by an extra five minutes. This recipe is a win for me. Thanks for sharing I appreciate.
Thank you so much for this amazing recipe. I just made slight variations. I replaced butter with 1/2 cup of peanut butter and 1/2 cup of vegetable oil ,egg replaced with 1/4 of banana purée and increased baking time to 18 mins . I got really crispy cookies. Please advise cooling time before transferring to container
these are truly the perfect oatmeal cookies! every person that tried them immediately asked for the recipe. These are the kind of cookies you cannot put down when you start eating. I love it!
I follow the recipe exactly and they come out perfect each time.
Needs more flavor, cinnamon will make these greater!
Used quick oats and they still turned out great. I love crisp cookies. Only always use salted butter too.
Delish, made no changes & your right no need to press the balls at all.
Thank you for this wonderful recipe.
Made these cookies for my family but they didn’t turn out that great. 2 tablespoons of cookie dough blended together, so I switched to 1 1/2. Don’t forget to use parchment paper, greasing the pan doesn’t work. Still tasted good!
I have always been a fan of crispy cookies, and I have spent a lot of time searching for the perfect one. The rest of my family would be happy just eating the dough. (Yuck!)
However, I made these recently and served them to my family, and they loved them!!!
Thanks so much for the recipe. I can barely keep the cookie jar (Cookie Monster) filled.
Yay!
These cookies are to die for. Chewy yet crisp. Follow recipe exactly. I love oatmeal cookies and these are my all time favorite! Everyone loves them!
I made it last weekend, the most delicious oatmeal cookies I ever had. Thank you !!!
Do you think this recipe would work as the topping for a peach crisp? I’m trying to find something super crispy to go on top and for there to be a lot of it!
Definitely worth a try!
What a great idea! Did you ever try this? How did it turn out?
I usually add roasted pecans to my crisp topping, but I never thought about doing this
I’m going to lie and tell everyone this is my grandmother’s secret recipe!
Added (Washington State company) Chukar cherries and walnuts, and this made the best oatmeal cookie i’ d ever had. I’ve never been a big fan of oatmeal cookies but a friend tried this recipe and I was persuaded to change my mind!
5 stars!! ✨ Perfect
I love this recipe!! The cookies are super crispy as promissed! 5 stars!!
I would really like to try an apple version of this recipe, but I am afraid the cookies get soft and not crispy… How do you recommend doing it?
I read that so people do it with dried apples…
I look forward to your feedback!
Thanks 🙂
I’m not entirely sure, but I do think the idea of dried apples is the way to go – and using freeze dried apples would be even better!
Fantastic. As much as I wanted to make them exactly like the recipe I used what I had on hand which was pancake mix instead of flour and water instead of the egg. I reduced the sugar too based on some of the comments.. Really great and a definite make again!
Got rave reviews from guests. I added chunks of Valrhona bitter sweet chocolate and semisweet Calebaut chocolate. Wonderful in the crisp cookie surroundings.
I’m planning to make a big batch. How long do the cookies last?
A couple days if they are well covered.
I am baking on Ometepe Island in Nicaragua. These cookies have been a hit with locals. We make a five inch version… ‘la galleta grande’. I’m still working on the thickness and baking time to achieve ‘crispy’… mine are still on the chewy side. I use dark rum instead of vanilla.
the rum is why they are chewy
I don’t know if you or any of your readers use baking as a form of stress relief, but I work out a lot of frustration mixing and kneading and frosting things. Today was one of those days where a very difficult time at work and a too long commute sent me straight to the kitchen when I finally got home. After thawing soup for dinner (broccoli and cheese…also thank you for that), I made these perfect, tasty oatmeal cookies. They are perfect and made just enough for dessert tonight, a lunchbox treat for the kids tomorrow, and the cookie balls I didn’t bake for the freezer for another night. I so appreciate you, Mel. You helped me turn this day around. XO
Ah, thanks, Sara. Hang in there. (I bake for stress relief, too, so I get where you’re coming from!)
Did someone say stress relief?! That’s exactly why I have my blog – because I do the same thing. You’re in good company!
Hi! I’m about to try your oatmeal cookies (crispy version). Can I chilled them for overnight for even size? I will tweaked your recipe in my first try by lessening the white sugar to 3/4 cup.
Yes, I think you can chill them.
I did something wrong..cookies tasted great, BUT…not crispy at a all. Cooked them for 16min, nice color, cooled completely…still chewy. Could I have not cooked them long enough or made the size too big. Have been cooking for 60 years but I’m at a loss of what I did or did not do to make these very tasty cookies soft and chewy ? Any suggestions from all you good cooks out there ?
Hi Norah – I’d just try adding a few minutes to the baking time. That should do the trick.
These cookies are awesome!!!
About how many cookies does this make? Sorry if I’ve overlooked it. I can’t wait to make these!
The yield is right above the recipe title – it makes about 2 dozen. 🙂
After years of making oatmeal cookie and tasting too healthy or not crispy enough–I finally found the recipe!!!
I didn’t have all purpose flour so I subbed with 1/2 cup almond, 1/4 coconut, 1/4 quinoa. I didn’t want to use all butter, so I used Nutiva red palm oil shortening. I added walnuts and dried cranberries, subtracted a 1/4 cup oats and 1/2 cup sugar.
Ok, so that really isn’t her recipe at all! LOL! 🙂
The basic foundation of ingredient measures; egg, flour to butter, etc is the core of the recipe, I just used what I had available!!
Love love love this recipe!! Easy to follow instructions .. easy to make!! I found this recipe and your blog yesterday. Have had fun reading things on your site and looking forward to making more recipes of yours. Mel, you’re the next Pioneer Woman! Seriously!! I hope Food Network finds you and makes you an offer and star! Keep doing what you do. You’re an inspiration!
(from St. Louis, MO)
Haha, you are so cute, Laura. Thank you!
Oh My! These cookies are delicious! I love oatmeal cookies and I love crispy cookies so when I found this recipe I was in heaven! I’ve made them several times now but last week I wanted to make them and realized I only had 1 stick of butter so I used the butter I had and filled in the rest with coconut oil. Then, since I was changing the recipe anyway I thought, why not add in some other goodies? So I added 12 oz dark choc chips, 1/2 cup unsweetened coconut, 1 tsp cinnamon, 1/2 cup dried cranberries and 1 cup chopped toasted almonds. OMG! I think those turned out to be the BEST cookies I’ve ever tasted! EVERYONE who ate them thought they were amazing and a couple of people actually said I’d stumbled upon the worlds best cookie recipe ever. I will continue to make the basic cookies because I truly do love them but I’m going to also continue to experiment with additional ingredients because the basic recipe is so good it can easily be adjusted to fit anyone’s tastes. Thank you so much for posting!
I just made them again tonight and used 1/2 cup almond flour, 1/2 cup gluten free flour, a combo of walnut oil, plant shortening and coconut oil. I added gogi berries and dried cranberries, along with walnuts. Yep, best cookie ever. Forgot to add some cinnamon
This is my FAVORITE Cookie recipe! I love a crunchy cookie and after searching for so long, I came across your recipe and it is PERFECTION! I made them at Christmas this year, and plan to make them throughout the year! As someone who is more of a novice at baking and does not bake often, this recipe was easy to follow, but dead on when it came to crunch and taste – I wouldn’t change a thing! Look forward to making many more batches!