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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.


Use old-fashioned rolled oats, only.
Adapted from Cook's Illustrated