Crispy Oatmeal Cookies

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

Yield:
48 cookies
Level:
Easy

Ingredients
  • 3/4 pound (3 sticks) unsalted butter
  • 1 cup light brown sugar
  • 1 1/8 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 3 cups rolled oats (not instant)
  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon kosher salt
  • 2 1/2 teaspoons baking soda
  • 1 1/2 cups raisins
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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4.3 70
maybe this is something that more experienced bakers already know, but for me, duuuuh: soften the butter before you try to cream it fluffy! ;-) item not reviewed by moderator and published
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
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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.... item not reviewed by moderator and published
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. item not reviewed by moderator and published
These are the best oatmeal cookies ever! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
This was my first time ever making cookies and I have to say they were wonderful. However, I put little too much raisins in the batter - my own fault. Also, the recipe says that the batch can make 48 cookies and should put tablespoon sized amounts on the sheet, but that makes them terribly too thin. Though it was a crumbly mess, it was a mess I enjoyed. Next time, I'm going to be more generous, and make less cookies per batch. item not reviewed by moderator and published
These cookies turned out simply cookielishous. If your lookin for thick cakey cookies, these aren't for you. They are thin and crispy/chewy goodness. Of course I had to make it 3 ways to satisfy everyones preference, plain oatmeal, oatmeal w/walnuts and oatmeal w/walnuts and choc chips. All 3 ways were yummy and Mom was a "Rock Star" for a day! You don't need any other oatmeal cookie recipes if you've got this one. It's a keeper for the old recipe box. item not reviewed by moderator and published
This recipe is a keeper. My 14 year old loves it and she normally doesn't like oatmeal cookies. I added 1/2 cup of flour more and it was excellent. item not reviewed by moderator and published
Easy recipe and nice looking cookies. item not reviewed by moderator and published
I followed this recipe exactly. These cookies tasted ok but they were so flat that they were almost see through. So very thin. I guess that wouldn't be so bad but the edges were brown and crispy but the middles were flexible & chewy. They weren't all the way crispy. And yes, they were greasy also. I would not make these again. I was very disappointed with this recipe. item not reviewed by moderator and published
I made these and they were really good but too greasy in my opinion. The next time I decided to use only 2 sticks of butter. They are great either way, but I prefer using less butter. item not reviewed by moderator and published
I made these this weekend, and they turned out amazing! I added semi sweet chocolate chips instead of raisins and it just made these cookies over the top. I was going to use them to make ice cram sanwiches, but they were just too good on their own! I will deffenitly make these again, and again. item not reviewed by moderator and published
Wow! Oatmeal cookies weren't even my favorites before this recipe. Now these are at the very top of my favorite cookie list. Pure heaven. item not reviewed by moderator and published
We made these cookies last we and we LOVED them. They were so simple to make and had a fantastic flavor. They were a little thin and fell apart easily, but were gone in less than 24 hours!! item not reviewed by moderator and published
The BEST Oatmeall cookie ever!!! Been searching 4 30 years for a crispy cookie!! KUDOs 2 Gail!! item not reviewed by moderator and published
Excellent recipe. Don't modify a thing. No matter what or how you try, they're still an indulgence, just eat one and walk away happy! item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
I didn't see this show - just happened upon the recipe online. I rather dislike soft cookies, especially after they've been stored for a few days. The fat/sugar/flour ratio is obviously just right in these. Totally crisp around the edges, even right out of the oven. Will definitely make again. item not reviewed by moderator and published
These are absolutely fantastic. Melt in your mouth, crispy and flavorful. I added walnuts and dried cherries for a variation and it was a hit. My husband adored this recipe. I wholeheartedly endorse this cookie; I added a quarter cup of flour to the second batch because the first bath was a bit thin. Enjoy! item not reviewed by moderator and published
These are absolutely delicious. Everyone who tries them wants the recipe. Definitely hard to eat just one. item not reviewed by moderator and published
unbelievable! light,buttery and wonderful. item not reviewed by moderator and published
This is absolutely the best oatmeal cookie recipe!!!! Quick and easy and the taste is awesome!!!! item not reviewed by moderator and published
I just made these for Christmas last week (December 2006).The dough refridgerates well, so I made a batch and then bakes cookies for friends I was visiting throughout the holidays. I also substituted the raisins for chocolate chips. item not reviewed by moderator and published
greasy and flat. item not reviewed by moderator and published
Years ago I lost my Grandmothers oatmeal cookie recipe, and have been searching ever since for a replacemant. I think I have found it! They were great! thank you. item not reviewed by moderator and published
dear gale gan, I am from the philippines and i always watch your show whenever it's on the air. the oatemeal cookies is great!!!! I made it for my father whose a diabetic. He cannot eat a lot of it. but he says it taste better than the ones we buy in the stores. thank you. vicky item not reviewed by moderator and published
These cookies are terrific! They taste a lot like pralines. Very light and crisp. item not reviewed by moderator and published
the whole recipe was good but from my side i add little modification i cut down the sugars to half and minus one stick of butter and added handful of chopped peacan almond and walnut and for raelly good for health tip i used only ONLY whole wheat flour oatmeal flour and oats itself :) and to add lil bit extra indulgence i added half cup of cranberries. and out of the oven you get thick light and chewy and yes you dont loose the crisp.... item not reviewed by moderator and published
My husband requested homemade crispy atmeal cookies instead of a cake for his birthday. I tried this recipe an they were wonderful!! I substituted walnuts for raisins and his request. He loved them!! item not reviewed by moderator and published
My family loves these cookies. I have substituted chocolate chips, and dried apple bits. My favorite is to double the amount of nuts and omit the raisins. item not reviewed by moderator and published
great cookies item not reviewed by moderator and published
These were wonderful. I will use this recipe evertime I make oatmeal cookies. They were crisp and melted in your mouth. Whatever you do... DO NOT USE MARGERINE. Use BUTTER like the directions say. If you use margerine you will end up with a big mess and no cookies to eat. Unfortunantly, I made that mistake the first time around. I am so glad I tried it again with butter. I can't keep enough of them around. The kids and hubby eat them up! item not reviewed by moderator and published
These cookies have a fabulous buttery flavor. While easy to make I found the dough a little tempramental so I had to modify the recipe a bit (not sure if my butter was to warm). Based on some of the reviews I reduced the sugar a little bit because I was adding chocolate chips instead of raisins. half of the flour I used was whole wheat (Next time I might try all whole wheat just to see what happens). I gave it a rating of four stars because the first few cookies came out really thin and fell apart. So I added more flour to the remaining batter and that helped. I would also recommend baking these on parchment paper. They have a tendency to stick to the pan. Another thing is you want to take these out when the edges start to brown, even if they look undone in the centers. The sugars continue to cook while they cool. item not reviewed by moderator and published
I went looking for a recipe for crispy thin oatmeal cookies and when I found this one, it was a smash! I added raisins to it and there is never a cookies left!!!!! I am requested to make these cookies so much, I know the recipe by heart now! I highly recommend this recipe to anyone who loves a good crispy oatmeal cookie! Awsome, awsome cookie. item not reviewed by moderator and published
These cookies hit the spot!! They are quick and easy to make as well. I left out the rasins (kids do not like them) and they are still super yummy! item not reviewed by moderator and published
This recipe is fabulous and lives up to it's name, Crispy Oatmeal Cookies. I have tried at least a dozen recipes for Oatmeal Cookies in search of one my husband thought was, just right. This recipe was fabulous and received "two thumbs up" from a man looking for the perfect cookie. It is quick and easy to prepare. The cookie compliments the oatmeal and provides the perfect sweetness for indulging in "just one". I substituted the raisins with walnuts....ymmmm. item not reviewed by moderator and published
These thin cookies have excellent flavor. Beware though...batter spreads a lot so bake only a few per cookie sheet. Baking for a shorter time yields chewy cookies rather than crispy. Wonderful!!! item not reviewed by moderator and published
The cookies is really crispy and tasty. However they are a little bit too greasy. item not reviewed by moderator and published
These are the best oatmel cookies. They are thin,crisp and have a rich buttery taste. Make sure you place them 2 inches apart because they will spread. I made these cookies for my office and now every time we have an event I am asked to bring them. My family loves them also. item not reviewed by moderator and published
i hate raisons but i liked them in this item not reviewed by moderator and published
The cookies were great. I used half the butter and not as much sugar and more oatmeal. My husband loved them. For the lady who had cookies that were flat as a pancake - did you add flour? I made it the way the recipe stated at first and they were good but I was concerned about the fat involved so I just half everything like butter and sugar. Very good cookies. Hope you have better luck. item not reviewed by moderator and published
When my friends had to help me move twice in a 6 month period, these cookies were the only compensation that they wanted! Everyone loves these crispy cookies. I have a friend that doesn't like raisins, but she will eat around them because the cookie itself is SO good. item not reviewed by moderator and published

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