Crispy Oatmeal Cookies: A sweet oatmeal crunchy cookie. This recipe is one everyone needs to have in their collection.
Cookies are one of my favorite things to bake. My baking skills developed because of all the cookie baking I did when my interest in baking piqued. In the beginning, my cookies were AWFUL! I can remember telling my mom that I was about to make cookies and she would curl up her nose and say, "really?" They were that bad, people! Most of the cookies actually were thrown away during that time. However, I have always tried to learn from my mistakes and each time the cookies would start to become a tad more edible than before.
I hope my family thinks my baking skill are better than they were because I haven't stopped making cookies. In fact, I only like to increase my cookie recipes so that I have a variety of "go to" recipes that I can use in a pinch. These crispy oatmeal cookies are just that. These cookies would be perfect for a day at the pool or out hiking. I imagine them being best enjoyed outside since they're so crispy.
These oatmeal cookies are sweet and crunchy and perfect with a cold glass of milk. I am normally a chocolate chip cookie girl but I had a hunger for oatmeal cookies and I knew I specifically wanted a crunchy oatmeal cookie and these hit the spot! Everyone needs a great oatmeal cookie in their recipe collection.
Check out how I used the leftover cookies here!
Crispy Oatmeal Cookies
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons unsalted butter softened butter, but still a little cool
- 1 cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 ½ cups old-fashioned oats
- Adjust oven rack to middle position.
- Heat oven to 350 degrees
- Line a baking sheet with parchment paper.
- Whisk, flour, baking powder, baking soda, and salt in a medium bowl; set aside.
- Using a mixer beat butter, sugar and brown sugar and medium speed until just combined for about 20 seconds. Increase speed to medium and continue to beat until light and fluffy.
- Scrape bowl.
- Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds.
- Add flour mixture about ¼ cup at a time and mix on medium to incorporate.
- While mixer is running gradually add oats, and mix until incorporated for 20 seconds.
- Give dough a final stir.
- Using about two tablespoons of dough, roll it into balls and place 2 ½ inches apart on prepared baking sheet.
- Gently press down the dough.
- Bake until cookies are golden brown and edges are crispy.
- About 13-16 minutes.
- Transfer cookie sheets to wire rack and let cookies cool completely.