This easy, crunchy, crispy oatmeal cookie recipe makes thinner crunchy cookies with dark golden edges and warm chewy centers. Hints of cinnamon and vanilla add warmth. Dried chopped cherries and chopped pecans deepen the flavors that contribute to the irresistible taste and texture of these simple cookies made with easy old-fashioned oats.
These easy crispy oatmeal cookies bake to a buttery and crunchy bite right outta the oven. They turn golden in the center and crispy around the edges making the best cookies for snacking, dipping in with desserts (or ice cream!), or gifting! The amount of butter used in the batter definitely plays a key role in attaining that crispy little cookie we love to munch on…
Hints of dried chopped cherries and nutty pecan add the most wonderful flavor and texture and it just makes the best oatmeal cookies.
A Crispy Oatmeal Cookie Recipe with Dried Fruit and Nuts
If you’re looking for something different from oatmeal raisin cookies, then try this crispy oatmeal cookie recipe. They’re made with simple ingredients and the results are delicious!
You can serve these oatmeal cookies with crisp edges alongside your favorite cup of tea or coffee, but they also make great gifts!
Make this Crispy Oatmeal Cookie Recipe and Give The Cookies as Gifts
Right around the holidays I love to bake up a batches of these crispy oatmeal cookies (and sometimes these oatmeal cookies with toasted coconut) and put stacks in little clear cellophane bags. I’ll tie these tasty cookies up in little bags with pretty jute string, ribbon, or twine and add an ornament or two. They make the loveliest homemade, from scratch, holiday gifts.
These easy crispy oatmeal cookie recipe even makes a nice Thanksgiving host gift. If you’re not sure what to bring for Thanksgiving or don’t want to arrive empty-handed, bake these easy thin oatmeal cookies, wrap, and bring along with a bottle of everyone’s favorite wine (or one of these Thanksgiving beers) to the holiday dinner.
Now you have a beautiful hand-made gift to bring for your dinner host! It will be thoughtful, delectable, and a tasty gift made from the heart! These are great for any holiday as well, don’t forget!
Bake them for a birthday, Easter, or even Mother’s Day! You could tie the cellophane bags with pretty pink and purple ribbon and attach a flower to gift this with a beautiful spring look.
If you don’t gift them, you’ll end up doing what I do: eating. every. last. one.
To Make This Crispy Oatmeal Cookie Recipe You’ll Need
- Old fashioned oats
- Brown Sugar
- White Sugar
- Maple Syrup
- Eggs
- Unsalted butter
- Vanilla
- Cinnamon
- All Purpose Flour
- Baking Soda
- Salt
- Chopped pecans (optional)
- Chopped dried cherries (optional)
Combine Ingredients To Make The Oatmeal Cookie Batter
Pre-heat oven to 375 degrees F and line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat. While the oven heats, grab a sifter and set it over a separate medium bowl. Sprinkle in the all purpose flour, salt, and baking soda. Sift together to combine into the bowl and set aside.
Grab a separate large bowl and sprinkle in the old-fashioned oats. Now add the brown sugar, white sugar, and maple syrup to the same bowl. Along with these ingredients, to the same bowl with the oats, also add 2 sticks of softened unsalted butter along with the eggs, vanilla, and cinnamon.
Using an electric mixer or hand mixer on low, combine these ingredients together. Combine until well blended scraping down the sides of the bowl with a spatula as necessary.
Once the oat mixture is combined, switch to a wooden spoon or spatula and begin adding in the dry ingredients (sifted flour, salt, baking soda) a little at a time.
Stir in the dry ingredients a little at a time until all of the flour mixture is incorporated. Stir just only long enough to combine as you go along.
Add Chopped Cherries and Chopped Pecans To The Oatmeal Cookie Mixture If Using
When you pour in the last of the dry ingredients flour mixture, additionally also sprinkle in chopped dried cherries and chopped dried pecans, if using. Stir together by hand until incorporated.
Form Cookies and Place on Baking Sheet
To form the oatmeal cookies, scoop a little cookie dough out from the bowl. I am using a heaping tablespoon as my cookie scoop to help form the batter into perfect circles that bake into crispy, flatter cookies. Scoop up the oatmeal cookie dough, and gently using your finger, transfer your scooped dough from the tablespoon to the baking sheet.
Place on a sheet pan or cookie sheets lined with parchment paper or lined with a non-stick baking mat.
Bake Oatmeal Cookies In The Oven
Bake the cookies on the prepared baking sheet at 375 degrees F for 8 to 12 minutes or until edges begin to turn dark golden brown. For me, the heaping tablespoon measure took around 11 minutes to bake up with a crispier edge.
If your oven is faster, check sooner. These are thin buttery cookies, so once they bake up, the edges tend to get a nice dark brown color from the butter fairly quickly. It can be hard to determine the exact time as some ovens are quick and some are slower.
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How To Tell When Oatmeal Cookies Are Done…
My advice is to scoop one or two cookies and bake in the center of your tray to test things out and get a closer idea of the bake time for your oven. Otherwise, use that dark golden brown color on the edge of the cookie as your indicator to help you tell when the oatmeal cookie is done.
If your test cookies have more of a chewy texture, then let bake a little longer, about another minute or so to help get the crispy outer edge.
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Cool Crispy Oatmeal Cookies Then Transfer To A Rack
When baking time is up, let them rest on the baking sheet for 4 minutes then transfer to a cooling wire rack to continue cooling for another 10 to 15 more minutes.
To retain crispiness, keep in a closed paper bag or divide into small cellophane bags that you can tie at the top and consume within 4 to 5 days. Makes about 30 to 40 cookies depending on the size of your scoop.
Serve these delicious crispy oatmeal cookies when you crave something with a little more texture, flavor, and crunch than your traditional classic oatmeal cookie.
Enjoy with a tall glass of cold milk, or your favorite morning coffee! They’re great on the go!
Chopped Cherry Pecan Crispy Oatmeal Cookie Recipe
Equipment
Ingredients
- 3 cups Old Fashioned Oats
- 1 cup Brown Sugar - firmly packed
- ¾ cup White Sugar
- ¼ cup Pure Maple Syrup
- 2 whole Eggs
- 2 tsp Vanilla
- 2 sticks Unsalted Butter - softened / at room temp
- 1½ cups All Purpose Flour
- ½ tsp Cinnamon - ground
- 1 tsp Baking Soda
- ½ cup Rough Chopped Dried Cherries
- ½ cup Rough Chopped Pecans
- ½ tsp Fine Salt
Instructions
- Pre-heat oven to 375 degrees F. Line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat.
- While the oven heats, grab a sifter and set it over a separate medium bowl. Sprinkle in the all purpose flour, salt, and baking soda. Sift together to combine into the bowl and set aside.
- Grab a separate large bowl and sprinkle in the old-fashioned oats. Now add the brown sugar, white sugar, and maple syrup to the same bowl.
- Along with these ingredients, to the same bowl with the oats, also add the 2 sticks of softened unsalted butter along with the eggs, vanilla, and cinnamon. Using an electric mixer or hand mixer on low, combine all ingredients together. Combine until well blended scraping down the sides of the bowl with a spatula as necessary.
- Once the oat mixture is combined, switch to a wooden spoon or spatula and begin adding in the dry ingredients (sifted flour, salt, baking soda) a little at a time. Stir in the dry ingredients a little at a time until all of the flour mixture is incorporated. Stir just only long enough to combine as you go along.
- When you pour in the last of the dry ingredients flour mixture, additionally also sprinkle in chopped dried cherries and chopped dried pecans, if using. Stir together by hand until incorporated.
- Using a heaping tablespoon, scoop up the oatmeal cookie dough and gently using your finger transfer your scooped dough from the tablespoon to the baking sheet.
- Bake rounded scoops of cookie dough about 2 to 3 inches apart, leaving room for them to spread. Bake crispy oatmeal cookies at 375 degrees F for 8 to 12 minutes or until edges begin to turn dark golden brown.
- If your oven is faster, check sooner. These are thin buttery cookies so once they bake up the edges tend to get a nice dark brown color from the butter fairly quickly.
- When baking time is up, let cookies rest on the baking sheet for 4 minutes then transfer to a wire cooling rack to continue cooling for 10 to 15 more minutes.
- To retain crispiness, keep in a closed paper bag or divide into small cellophane bags that you can tie at the top and consume within 4 to 5 days. Makes 30 to 40 cookies depending on size of scoop.
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