Name: Crispy Chwey Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp cinnamon (optional); 3 cups old-fashioned rolled oats; 1 cup raisins, chocolate chips, or chopped nuts (optional)

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These Crispy Chwey Oatmeal Cookies strike the perfect balance between crunch and softness. I get a golden edge with a tender center every time, and the blend of brown sugar and butter makes them incredibly flavorful. Whether I go with raisins, chocolate chips, or nuts, they always turn out irresistible.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 cup (226g) unsalted butter, softened

1 cup (200g) brown sugar, packed

½ cup (100g) granulated sugar

2 large eggs

1 ½ teaspoon vanilla extract

1 ½ cups (190g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon cinnamon (optional)

3 cups old-fashioned rolled oats

1 cup raisins, chocolate chips, or chopped nuts (optional)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Cream the butter and sugars in a large bowl until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon if using.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the oats and any additional mix-ins I prefer, such as raisins, chocolate chips, or chopped nuts.

Scoop dough in 2-tablespoon portions onto the baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, or until the edges are golden and the centers are just set.

Let the cookies cool on the sheet for 5 minutes before moving them to a wire rack to finish cooling.

Servings and timing

This recipe makes approximately 24 cookies. Each batch takes about 10–12 minutes to bake, with about 15 minutes of prep time. So from start to finish, I can expect to spend around 30 minutes total.

Variations

I like swapping the raisins for dried cranberries or chopped dried apricots.

For a richer taste, I sometimes brown the butter before creaming it with the sugars.

Mixing in white chocolate and macadamia nuts creates a totally different but equally delicious cookie.

I’ve even added a dash of nutmeg or allspice for a more spiced flavor profile.

If I want them gluten-free, I use a 1:1 gluten-free flour blend and certified gluten-free oats.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want them to last longer, I freeze them in a sealed bag or container for up to 3 months. When I reheat from frozen, I let them thaw at room temp or give them a quick warm-up in the microwave for 10–15 seconds to bring back that fresh-baked feel.

FAQs

How do I keep oatmeal cookies soft and chewy?

I make sure not to overbake them. Pulling them out when the centers still look slightly underdone ensures they stay chewy.

Can I use quick oats instead of rolled oats?

Quick oats work in a pinch, but I prefer rolled oats for the best chewy texture and bite.

How do I make the cookies crispier?

To get a crispier cookie, I flatten the dough slightly before baking and bake them a minute or two longer.

Can I double the recipe?

Yes, I often double the batch when baking for a crowd. Just make sure to chill the dough if it gets too soft between baking rounds.

What’s the best mix-in for these cookies?

It depends on my taste that day. I love using dark chocolate chips or toasted pecans, but classic raisins always satisfy.

Conclusion

These crispy chewy oatmeal cookies are everything I want in a homemade treat—easy, customizable, and reliably delicious. Whether I bake them for a holiday, a party, or just because I’m craving something sweet, they hit the spot every time.

Recipe:

Crispy Chwey Oatmeal Cookies

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Author: Cheryl
Total Time: 30 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These crispy chewy oatmeal cookies strike the perfect balance between a golden, crunchy edge and a soft, tender center. Easy to make and endlessly customizable with raisins, chocolate chips, or nuts, they’re the ideal treat for any occasion.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream the butter and sugars in a large bowl until light and fluffy.
Beat in the eggs one at a time, then add the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon if using.
Gradually mix the dry ingredients into the wet ingredients until just combined.
Stir in the oats and any desired mix-ins like raisins, chocolate chips, or nuts.
Scoop dough in 2-tablespoon portions onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.