Crunchy Crispy Oatmeal Chocolate Chip Cookies
With buttery crisp edges and a whisper of coffee threading through every bite, these crispy oatmeal chocolate chip cookies are cozy, a little indulgent, and quietly sophisticated. This easy recipe keeps the method simple while turning your everyday oatmeal cookie into something crunchy, rich, and downright irresistible.
Equipment
Ingredients
- 1¾ cups All Purpose Flour
- 3 cups Old Fashioned Oats - old fashioned rolled oats, not instant or steel-cut
- 1 tsp Baking Soda
- ½ tsp Fine Salt
- 2 sticks Unsalted Butter - softened / at room temp
- 1 cup Brown Sugar - packed
- ¾ cup White Sugar
- ¼ cup Strong Brewed Coffee - cooled / chilled
- 2 whole Eggs
- 1 tsp Vanilla
- 1½ cups Chocolate Chips - I’m using semi-sweet chocolate morsels from Nestle Toll House
Instructions
- PRE-HEAT OVEN: to 375 degrees F. Line a sheet pan or cookie sheet with parchment paper or a non-stick baking mat.
- SIFT DRY INGREDIENTS: 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.ADD SWEETENERS TO OATS: Grab a separate large bowl and sprinkle in the old-fashioned oats. Now add the brown sugar and white sugar to the same bowl.
- ADD WET INGREDIENTS TO OATS: 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 splash of chilled strong-brewed coffee.COMBINE OAT MIXTURE: Using an electric mixer on low, 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.ADD IN DRY INGREDIENTS: Once the oat mixture is combined, with the mixer still on low, sprinkle in the dry ingredients (sifted flour, salt, baking soda) a little at a time. Stir in these dry ingredients a little at a time until all of the flour mixture is incorporated. Stir just long enough to combine.ADD IN CHOCOLATE CHIPS: When you pour in the last of the dry ingredients, remove oatmeal cookie dough from mixer and sprinkle in the semi-sweet chocolate chips. Stir these in by hand until incorporated.
- SCOOP DOUGH ONTO COOKIE SHEET: Using a 1 oz ice cream scoop, scoop up the oatmeal cookie dough and, using your finger, transfer your scooped dough from the scoop to the baking sheet.GENTLY FLATTEN: Flatten scooped cookies slightly with a buttered hand.BAKE UNTIL GOLDEN: Bake rounded scoops of cookie dough about 3 inches apart, leaving room for them to spread. Bake crispy oatmeal cookies at 375 degrees F for about 15 minutes or until edges begin to turn dark golden brown.
- NOTE: 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.LET COOL: When baking time is up, let cookies rest on the baking sheet for 4 minutes then lift them with a very thin metal spatula and transfer to a wire cooling rack. Continue cooling for 10 to 15 more minutes.STORE: To retain crispiness, store cookies 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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