Best Crunchy Oatmeal Cookie Recipes

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRISPY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.
• In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.
• Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.

BEST EVER OATMEAL COOKIES

Steps:

• Heat oven to 375°F.
• Combine all ingredients except flour in bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour until well mixed.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto lightly greased cookie sheets. Bake 8-12 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.

CRISP OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening, white sugar and brown sugar. Mix in the egg and vanilla until well blended. Combine the flour, baking powder, baking soda and salt; stir into the batter until well blended. Mix in the oats, coconut and chocolate chips until evenly distributed. Roll dough into walnut sized balls and place 2 inches apart onto prepared cookie sheets.
• Bake for 12 minutes in the preheated oven, or until edges are lightly browned.

OATMEAL CRISPIES

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.

GRAN'S CRUNCHY OATMEAL COOKIES

Steps:

• Beat butter, sugar, egg, water and vanilla together til creamy.
• Sift together flour, salt and soda.
• Add to creamed mixture and blend well.
• Stir in oats, walnuts and chocolate chips.
• Put in fridge and chill overnight.
• preheat oven to 350 degrees.
• Drop by teaspoonfuls on greased cookie sheet (don't use a silpat, just a greased sheet -- they didn't have silpats way back when!).
• Bake for 10-12 minutes.
• Cool and store in plastic bag in freezer.
• Eat straight from freezer-delish.

OLD-FASHIONED CRISP OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (180 C). Line baking sheets with parchment paper or silicone baking mats and set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt; set aside.
• Using a stand mixer or electric hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy. Add the egg and vanilla and beat on medium-low to combine.
• Scrape down the sides of the bowl, then add the flour mixture and beat just until incorporated. (Try not to overmix; a few streaks of flour are OK.) Gradually add the oats and mix until evenly combined.
• Scoop out mounds of dough approximately 2 tablespoons each and roll into balls. Place the cookies about 2 inches apart on the baking sheets; they will spread out.
• Bake for 12-15 minutes, until the cookies are golden brown with crisp edges and very slightly soft centers. If baking more than one pan at a time, rotate them midway through the bake time to ensure the cookies brown evenly. Cool cookies completely on the baking sheets, then store tightly covered at room temperature.

CRISPY, CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 350°
• Line baking sheet with parchment or silicone mat. Set aside.
• Cream butter and sugar together for 2 minutes until light and fluffy. Add in eggs and vanilla and continue mixing until smooth, scraping sides of bowl as necessary.
• Add salt, baking soda and flour and mix until incorporated. Then add in coconut.
• Finally mix in oats and white chocolate until evenly combined.
• Using a cookie scoop or heaping tablespoon drop dough onto lined pan.
• Bake for 12-15 minutes until edges are golden brown and centers have set.
• Allow to cool on wire rack.

THE BEST OATMEAL COOKIES - CHEWY + CRISPY

Steps:

• Preheat oven to 350°F.
• In a large bowl with an electric mixer, blend granulated sugar, brown sugar and butter until light and fluffy. You can also use an electric stand mixer if you have one.
• Next, add in the vanilla, eggs and milk and blend until fully incorporated.
• Add in the baking soda, baking powder, salt and cinnamon and mix until fully incorporated.
• Next, add in the flour and mix until fully incorporated.
• Add in your oatmeal and mix until combined.
• At this point, you can either add in optional ingredients like raisins or chocolate chips if you'd like. 1 - 1 1/2 cups of either is perfect, if using both, split the amount added between them. If you just like plain oatmeal cookies like me, you can go to next step!
• On cookie sheets lined with parchment paper, drop dough by rounded tablespoonfuls - (see notes). Bake for 10-11 minutes or until light golden brown.
• Cool for 1-2 minutes before removing from cookie sheets to cooling racks.

CRISPY CHEWY OATMEAL COOKIES

Steps:

• 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.