Crispy Oatmeal Cookies

Total Time:
25 min
15 min
10 min

48 cookies


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.

View All

Cooking Tips
More Recipes and Ideas
4.3 69
these are the best cookies ever thin and crispy. I would make again for sure. item not reviewed by moderator and published
I have been making these since I saw the recipe first in 2006. They are always a big hit. I use salted butter and omit the salt. These cookies are buttery, crispy and thin. Use parchment and let them cool a bit before you remove them from the pan. Also, a little secret, I make the dough well in advance, a day or so and refrigerate. Instead of having to add flour to prevent greasiness....the flour will absorb the fats over a day in the fridge and they will be perfect!! I also add a tsp of cinnamon but that is what I like with oatmeal. GREAT RECIPE!!! Dont add extra flour if you want crispy. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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... item not reviewed by moderator and published

Not what you're looking for? Try:

Loaded Oatmeal-Raisin Cookies

Recipe courtesy of Food Network Kitchen