There is no need to decide between oatmeal or chocolate chip cookies, with these crispy oatmeal chocolate chip cookies. They’re two great cookies in one!
- Why I love these crispy oatmeal chocolate chip cookies!
- Ingredients and Substitutions/h2>Butter: As noted in the recipe, you can use salted or unsalted butter. If using salted butter, reduce the amount of added salt as specified in the recipe.
- The Reverse Creaming Method
- Baker’s Notes
- Why Recipes Specify Unsalted Butter
- Storage and Freezing
- Get the Recipe: Crispy Oatmeal Chocolate Chip Cookies
- More Cookie Recipes to Love!
These Oatmeal Chocolate Chip Cookies are one of my favourites. Not only are they delicious, they just hit all the right “cookie” notes for me.
If you generally class cookies as either “thin and crispy” or “thick and chewy”, these are definitely in the thin in the crispy camp. Not crispy in the biscotti sense, but crispy in the wonderful way that butter and sugar caramelize into crispness way.
These cookies are the love child of chocolate chip cookies and oatmeal cookies. They are crisp and buttery like chocolate chip cookies, but with the added texture and taste of of oatmeal.
Ingredients and Substitutions/h2>
Butter: As noted in the recipe, you can use salted or unsalted butter. If using salted butter, reduce the amount of added salt as specified in the recipe.
Oatmeal: This recipe calls for “large flake, old fashioned rolled oats”. These are the long-cooking variety and will produce the best results with this recipe. Quick or Quick Cooking oats are cut into smaller pieces, to cook more quickly. While not ideal, quick oats can be substituted in cookies for the old fashioned, large flake oats. As the oat pieces are smaller, this may result in a thinner, less textured cookie. Instant Oats are too finely processed and not recommended for use in baking.
Chocolate Chips: You don’t need anything fancy here. Just your standard, grocery store chocolate chips are fine.
White and Brown Sugar: The mix of white and brown sugar combines both great flavour, from the brown sugar and nice crispness, from the white sugar. If you don’t have brown sugar, you can use all white sugar, in equal quantities, though your cookies will be more crisp and not quite as flavourful.
The Reverse Creaming Method
These cookies use a method known as the Reserve Creaming Method. Rather than creaming the softened butter with the sugars first, then adding liquids and dry ingredients, these cookies start by combining the dry ingredients, adding the liquids and finally adding the softened butter.
Baker’s Notes
Be sure you soften your butter just to room temperature, but don’t leave the butter to soften too long. Over-softened butter will make for greasy cookies. “Room Temperature Butter” is really about 67F. It should just yield when pressed. For cookies, it’s better to err with butter on the side of less soft than too soft.
Rolling these cookies in sugar creates the most wonderful caramelized butter/sugar cookie coating. I wouldn’t skip that part.
If you’d like your cookies to be extra pretty, press a couple extra chocolate chips on top of the sugared dough balls before baking. Try not to flatten the ball as you do it though. Tip! Press them in point side down. These creates finished cookies with visible chocolate chips on top. Not necessary, but nice.
Speaking of chocolate chips, I feel like you could sneak a few more chocolate chips into these cookies, if you like. You could probably easily put 1/2 cup in, but I wouldn’t go much further than that, as too much melty chocolate spots might case these delicate cookies to fall apart too easily.
If you have experience baking chocolate chip cookies, you will find that these cookies bake up the same way. They are “done” when they just starting to turn are golden around the edges, but still a bit wet looking in the centre. If you are watching them towards the end of baking, you will notice that they puff, then collapse slightly. The point when they just start to collapse is the sweet spot.
If you prefer a really crisp cookie, leave them in the oven an extra minute or two longer.
These cookies will be soft as you transfer them to a cooling rack, so lift carefully. The cookies will firm up as they cool.
Why Recipes Specify Unsalted Butter
Many baking recipes specify unsalted butter. Unsalted butter is generally the best, freshest butter, since it has not salt (a preservative) to extend its shelf life. That said, even if a recipe specifies unsalted butter, you can use salted butter. Simply reduce the amount of salt in the recipe by 1/4 tsp. for every 1/2 cup of butter specified in the recipe.
Storage and Freezing
These cookies keep well for days in a cookie jar. Not that they’ll last that long :)
These oatmeal cookies should also freeze well for up to 2 months.
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Ingredients
- 1 cup (125 g) all purpose flour, spooned and levelled
- 1/2 cup (100 g) white granulated sugar
- 1/2 cup (90 g) light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt, reduce to 1/4 tsp if using salted butter
- 1/2 cup (113 g) salted or unsalted butter, at room temperature
- 1 large egg
- 1/4 teaspoon vanilla
- 3/4 cup (65 g) rolled oats, large-flake, old fashioned
- 1/3 cup (55 g) semi-sweet chocolate chips
For topping:
- 1/3 cup (65 g) white granulated sugar
Instructions
- In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, brown sugar, baking powder, baking soda and salt. Add the butter, egg and vanilla and beat well until mixture comes together as a moist dough. Stir in the oatmeal until combined, then stir in the chocolate chips. Cover bowl with plastic wrap and pop into the fridge for 1 hour.
- Preheat oven to 350F. (regular bake setting/not fan assisted)
- Remove dough from fridge and scoop out a rounded Tbsp of dough. Form into small balls. Dip ball into white sugar and place onto a large, ungreased cookie sheet sugar side up. Be sure to leave plenty of space between your balls (4 inches apart is best) and place them at least 2 inches in from the edge of the pan, as they will spread as they bake. If you have to bake several batches, pop the bowl with the dough back in the fridge while the first batch bakes. (I usually get 20-22 cookies)
- Bake in preheated oven for 13-15 minutes, or until golden around the edges, but paler and still moist looking in the middle. For really crispy cookies, leave in the oven a few minutes longer. Remove from oven and allow to sit on the baking sheet for 1 minute, then carefully (they will be soft) remove to a cooling rack. Cookies will firm up as they cool.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I don’t normally post reviews, especially for recipes, but I’ve tried lots of different oatmeal chocolate chip recipes and never been satisfied until now! I followed the recipe exactly and cut the salt as instructed since I was using salted butter and they are perfect! This will definitely be my go-to recipe for oatmeal chocolate chip cookies. Tha j you for sharing!!
So glad you enjoyed them Kelsey :) Thanks!
Hi Jennifer, the recipes looks great, is the rolling in sugar necessary for this cookies’ success? I am concerned that it will make them a bit too sweet.
Hi Carrie, the sugar just adds a lovely crunch to the outside of the cookie and, in my opinion, doesn’t make them too sweet. But your call. You can easily omit.
Hi!
Just wondering if i can use granulated sugar instead of brown sugar for these cookies? Also, will it affect the taste/texture?
Thanks
Hi Lisa, you could, but the use of brown sugar would definitely change the taste, texture and appearance of the cookies. Is there a reason you don’t want to use white sugar?
Just wondering if it would be better to mix butter, sugar and then egg?
Also do you melt the butter?
Thank you.
Hi Diane, No you don’t melt the butter, but it should be at room temperature. And while the process does seem backwards, it does work nicely as written.
I made these and they turned out perfect. I love the texture, they spread just the right amount.
Question: if I removed the oatmeal to make a plain chocolate chip cookie, would it yield the same results?
So glad you enjoyed them, Roya! I don’t think you would have great luck removing the oatmeal in this one. I think there would too much butter to flour. You’d be better off using a dedicated chocolate chip cookie recipe (I love the New York Times ones :)
There’s nothing better than a chewy, oatmeal chocolate cookie. These look divine!
Thanks Laura!
Just made these cookies and they are delicious. For my oven, I baked the chewy ones for 12 minutes and the crispy ones for 13 minutes. Both are tasty and none lasted long!
So glad to hear, Linda! Thanks :)
Made tis recipe yesterday for the first time. Three children and a husband gobbled the cookies up in no time. Quick, simple and tasty…a perfect combination.
Thanks Elizabeth and glad to hear! They really hit the spot for me, so I come back to them over and over. They are just what I crave when I want a cookie :)
This is a really different cookie recipe – no creaming the sugar and butter, no cinnamon. The directions are spot on – made 24 cookies and took 15 minutes for the softer ones and a bit longer for the crispy ones. We baked one pan of each – softer and crispier – and both types were a big hit and were consumed within minutes (actually, more like a couple of moments). We’ll definitely make these again, and soon!
So glad you enjoyed them! I kind of love how easy this cookie dough comes together and of course, the simply delicious results :) Thanks!
Officially my favorite cookies. Not a single thing can be improved on this recipe! Pinned.
Thanks Milena :)
These have always been my favorite cookie Jennifer, and because they have oatmeal in them I always think I’m being a little bit virtuous :) Love your recipe!
Thanks Sue and yes, oatmeal always makes them seem better ;)
These look so crisp and delish, I know my grandkids will LOVE them (me too!)
Thanks Chris :)
Can never go wrong with oatmeal chocolate chip cookies! These look so crispy and buttery. I’d definitely be dunking a few of these in some milk :)
Thanks Dawn and yes, a big glass of milk is perfect with these :)
These are definitely pushing all my buttons Jennifer! Can’t beat the added chocolate!
Thanks Mary Ann :)
These look so delicious and crispy! We love the combination and it has been years since I’ve made a cookie like this. My cookie jar needs these new little friends!
Thanks Tricia and yes, you cookie jar needs these :)