Crispy Oatmeal Cookies

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
48 cookies
Level:
Easy

Ingredients
Directions

Preheat the oven to 350 degrees F.

In a mixer, cream the butter until fluffy. Add the sugars, and cream together until light and fluffy. Add the egg and vanilla and mix well.

In a bowl, stir together the oats, flour, salt, and baking soda. Mixing, slowly add the oat mixture to the butter mixture and mix just until combined. Add raisins and mix just until combined.

Drop by tablespoonfuls onto the baking sheets, leaving at least 2-inches between cookies. Bake until browned and crispy around the edges, about 8 to 10 minutes. Let cool on wire racks and store in an airtight container.


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    My 10 year old granddaughter made these cookies and they turned out just delicious! She followed the recipe exactly except she used quick oats and added 1 cup chocolate chips. She is a great little cook and does baking all by herself. We will be keeping this recipe.
    These are really tasty cookies. We wanted crispy cookies, however, I paid too much attention to the reviews that said the original recipe made greasy cookies. I followed the suggestion from these reviews, and added 1/2 cup more flour. By adding that extra flour, the cookies came out crispy around the edges and chewy in the center. Next time I make these cookies, I will follow the recipe exactly. Never the less, these are really, really good cookies... Really yummy! We got 48 3" cookies, and they will all be gone very soon!
    I love these cookies - and so do many of my friends and family. I add a little extra flour and use craisins (1 cup) and add 1 cup chocolate chips. Do not understand reviews saying they followed recipe and failed. Remind me of grandmas oatmeal cookies that I have tried to duplicate for years and years. they are crispy - the best!!!
    Stuck indoors because of the big snow thing in Atlanta, I decided I was in the mood for some crispy oatmeal cookies, so I looked for a recipe online and wound up with this one. They are wa-a-a-ay to greasy and much to sweet (and I'm a sugarholic)! I followed the recipe exactly and the consistency of the dough was fine. I baked them on parchment paper which made them very easy to transfer to cooling racks. However, I probably won't make this recipe again because of how greasy and sweet they are. There's so much sugar that it kind of obliterates the flavor of the oats. Also, too many raisins. If I did make this recipe again, I'd cut the butter to two sticks, the sugar to 1/2 cup white and 1/2 cup brown and the raisins to 1 cup.
    Out of this world!! I love thin, crispy oatmeal cookies. This recipe was so amazing, I had to finally log in to set up an account and post my first review of 5 stars!!! 
     
    I made this for my boyfriend and his kids and we couldn't stop eating the dough and the finished cookies.  
     
    I accidentally bought salted butter and even after adding the same amount of kosher salt as listed on the recipe, the cookies still tasted phenomenal. 
     
    I put the butter sticks in the microwave for 50 seconds and included salted butter along with light brown turbinado sugar (like sugar in the raw from whole foods). Those were the only differences in what I put together for the dough. For one of the last batches of cookies in the oven, I added shredded coconut to the dough. Awesome as well! 
     
    Again, I love thin and crispy cookies so these were perfect for me. I can't wait to make them again! They are a total crowd pleaser with the group of four in my household!
    Followed the recipe exactly, what a mess. Spread out like pancakes, stuck to the pan and it took forever to clean my non-stick trays!! Ended up throwing them away along with the rest of the dough!! Stick to the recipe on the Quaker oats can. Perfect every time.
    I never read the reviews for this recipe so I wasn't prepared for how thin and greasy they turned out. I followed the recipe exactly. The flavor was good though.
    Excellent, delicious and very light and crispy cookies. Easy recipe. I added walnuts instead of raisins, very good.Otherwise I followed the recipe exactly as written.  
    I had tried the land o lakes recipe and it wasn't half as good, they were heavy and dry...
    I have to admit that I, like earlier reviewers, was concerned about how sticky the dough appeared, so I went ahead and added an extra 1/4 C flour along with 2 tsp. of cinnamon, and 1 tsp. each of nutmeg and cloves. Except for these tiny additions, I followed the recipe exactly and these are WONDERFUL. They are buttery, and delicately crispy on the outside, but they are chewy on the inside. My husband, an oatmeal cookie connoisseur, says they are the best I have ever made. By the way, I agree with the reviewer that mentioned the importance of mixing the butter and sugar, per the instructions, to a "light" consistency. I am sure this step contributes to the airy yet scrumptious crispness of the cookie.
    The butter makes the batter very gooey..but the recipe still works. I'd make smaller cookies and rotate cookie sheet in the middle of baking. They are crispy and chewy at the same time. Make these, you will not be disappointed!
    i thought that this was the recipe i was looking for, but i read all of the reviews that tweaked the recipe and you all ruined it. It's called a 'Crispy Oatmeal Cookie,' 
    YOU all needed a regular oatmeal cookie recipe...go find one. this was a perfectly good 'crispy oatmeal cookie recipe" and you all screwed it up! i made it considering your tweaks AND.... then made it as written , after i followed your 'tweaks' and it was just a jive oatmeal cookie recipe. As written, it was really a very good crispy oatmeal cookie!!
    Absolutely fantastic oatmeal cookie, especially the next day or two, as butter softens the oats. Made them for my 4-year-old grandson. Like many have mentioned in reviews, I added an additional 1/2 cup of flour. Tester tray yielded cookies too thin for him to comfortably palm. Also made them smaller, 1/2 tsp dollops, baked for 6 minutes. Perfect size for younger children.
    These are great, I skimped on the butter and sugar a bit, and added a tsp ground cinnamon and 1/4 tsp all-spice, but followed everything else exactly. They were really good!
    Absolutely perfect. Because my SIL hates nuts, we skipped those, and just added butterscotch chips. We added extra oats instead of extra flour (too-sticky dough is a problem with most cookie recipes, rolled the spoonfuls into balls and then squished them on the cookie sheet. What it also doesn't tell you is that you should let the cookies cool a little on the pan before you transfer them to the wire racks. 
     
    These would be great with other ingredients instead of just the butterscotch, too. Great flavor, wonderful crunch. I think this has just become my favorite oatmeal cookie recipe!
    I thought that they had great flavor...I did increase the flour to 2 cups after reading other reviews. I'm a guy and while I do cook meals at home, I usually don't bake. I had some brown sugar at home, but it was hard lumps and did not make the cup required. I baked them for about 10 min., but some of them crumbled when I removed them from the oven. I did bake the cookies on parchmant paper on a cookie sheet. I got about 37 out of the recipe; not 48...Some were probably a little too large.....What should I have done??? Thanks for your help....
    This is a very fun recipe to make with your children. The oatmeal and raisins are great together in this recipe. Kid approved by my 5 and 7 year old. Do give the cookies plenty of spread room or you have bars.
    These are the best oatmeal cookies ever!
    After making this cookies over and over again and always have the same problem. (Cookies always go flat) I dicided to cut the butter from 3 bars to 2 1/2, so now they are perfect.
    this is the best oatmeal cookie I've ever made. did add the 1/2 cup of extra flour and dried cranbury's, raisons, pecans and walnuts. OH MY GOD!!!!
    Learned a big lesson...don't doube the recipe until you've tried it once! I took your advice with the extra 1/2 cup flour, but forgot to double the flour! I didn't realize what I did wrong until I was just about to throw the whole thing out...PB M&M's and all...not to mention two baked sheets of a total mess. So I read the recipe again, added the rest of the flour at the end (spank me) and they came out just fine. Delicious and ready to take to the football party. I still want to try basic oatmeal cookies with just raisans. Thin cookies are a bit tricky. Thanks for all the tips! ...your friendly near disaster novice baker!
     
     BTW my last baking attempt was the Italian Tiramisu and then Tiramisu Bon Bons and both came out awesome first attempt. The more expensive mellon ballers with spring release made it a lot easier to get them into the double boiler. Totally fun recipe and absoluely delicious if you don't mind the marsala, rum and coffee.
    After trying many 5 star food network Oatmeal Raisin Cookie recipes, I finally found my favorite. My husband and kids also love them and they are my go to recipe now. I love the crispy cookie. They are very thin and I am going to try the extra 1/2 cup of flour next time but, if I do not like it, I do not mind a thin cookie. The taste is so decadent. Now if you want a healthy cookie, this is not for you. It is extremely buttery, sugary and has great oatmeal and raisin flavor. Just the way I like it!
    After reading the comments, I wasn't sure I wanted to make these, but I had all the ingredients, I do not care for girly cookies(see thru,lacey), so I added a 1/2 cup more flour , subtracted the raison and added peaunt butter M & M's. What can I say!! WOW THEY ARE GOOD. Truely you need to add that extra 1/2 cup flour to this so they are not paper thin, Oatmeal cookies are actually suppose to be a thin crisp cookie ........HENCE THE NAME. I would recommend these to anyone, simple and easy as can be even for the non baker.
    My husband had a cookie brought in by a fellow associate and LOVED it. He got the site (yours) and found the recipe. Boy do these go fast. I've been looking forever for a CRISP oatmeal cookie and this is it! I do intend to try adding a little bit more flour and hope it doesn't distroy the flavor. Mine were difficult to remove from cookie sheet. I will also try the parchment paper idea. The flavor of these cookies is AMAZING!
    The first time I made these they stuck to the cookie sheet and totally fell apart. Just add another 1/2 cup flour and they're great.
    I love crispy oatmeal cookies!!! This recipe is excellent!! Of course I changed it a bit to make it a little healthier (I'm going to take the suggestion to omit a stick of butter next time and see what happens). I used one cup whole wheat flour and one cup of unbleached white. I used raw sugar instead of the white granulated sugar. I used two cups of oats and 1 cup of granola with almonds. I know many people have complained about them being to thin and falling apart but I don't have the problem at all, so may I suggest trying a silicone spatula.
    I found this recipe over a year ago when a friend told me his favorite cookie was oatmeal raisin. I read the reviews and made some changes based on the reviews. I have been asked numerous times for this revised recipe. I cut both the brown and granulated sugar back to three-quarters of a cup each. I use three quarters of a cup of whole wheat flour and the same amount of all purpose flour. I cut the salt back to a half teaspoon and use dried cranberries instead of raisins. The raisins are okay, but the cranberries are fantastic! I also add a teaspoon of cinnamon. When I take the cookies from the oven, I let them cool slightly on the baking sheet before removing them to the baking rack. This helps to keep them together. After reading the other reviews about them being greasy, I might try cutting back on the butter, but I think that is what makes them so delicious. Why mess with perfection?
    As said, these were far too thin.They were also oily, sugary and had very little flavor. They are grossly sweet -- to the point of squeeking teeth after chewing. I baked each sheet for minutes different than each other to try to find some magic time that would make them hold together and taste good, but no time worked.
     
     I really should have known better from reading the recipe, but I was silly and didn't read the reviews first. If you're being smarter than I was, PLEASE don't waste your ingredients on this one.
    I made these and they were very thin. You could see through the cookies. Also the were very salty and greasy. I would not make these again.
    This recipe was a mere:
     
     WASTE OF MONEY due to the ingreduents( who wan't to eat 3 sticks of butter? not me)
     
     TOTAL FAILURE( the cookies were exactly 12 and a half inches in
     curcumfrence and .2 inches high)
     
     Who ever created these didn't know what they were thinking
     
     -TOO MUCH MONEY FOR A TOTAL FAILURE
     
     
    If you are looking for a good cookie to present on a cookie tray this one is NOT it. They were almost like a lace cookie. The flavor was ok but what a thin mess. I do not recommend this recipe.
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