One of my son and husbands favorite treats I make is this crunchy oatmeal cookies recipe. They are so simple and fast to make, but they are absolutely delicious. I like being able to whip up a treat that they enjoy in just a few minutes. They love that I am making something homemade for them to enjoy after dinner.
Crunchy Oatmeal Cookies Recipe
Cookies are one of the first things I ever learned to make. In fact, I had a weekly routine of making cookies, boxing them up, and taking to my crush when I was in high school. They are just so fun to make and it’s so easy to create unique flavors. Oatmeal raisin cookies are one common choice I’ve made many times, but the less popular but just as delicious option are these plain oatmeal cookies.
This recipe is a crunchy cookie that I think is ideal for serving with a cup of coffee, hot cocoa, hot tea, or even a tall glass of cold milk. Just the right texture and crunch, they are sure to be a new favorite in your family.
Can You Use Quick Oats for Cookies?
Yes! In fact, for this recipe, I used quick oats. You can use old fashioned rolled oats also with similar results, but quick oats happen to be what I keep on hand the bulk of the time. So, in this recipe, they are what I chose. If you only have rolled oats on hand, they will also work in this recipe with a slightly chewier texture as a result.
Are Oatmeal Cookies Good For You?
To be honest, no cookie is truly “healthy”, but oatmeal cookies are a healthier choice in general. The higher fiber from the oats make them a better choice over other options that only include butter, flour, and sugar.
No food is off limits for anyone. Everything in moderation is my motto. So, feel free to eat a few cookies on occasion while balancing it out with healthier foods for the rest of the time.
Variations for Oatmeal Cookies
The basic oatmeal cookie is, in my opinion, perfect just like it is listed below. That said, you may want to add a little something extra in it from time to time to amp up the flavor. Feel free to get creative with mix-ins, but keep the basic recipe the same.
Add in 1/4 cup of any of the following:
- Chopped walnuts, pecans, or macadamia nuts
- Raisins, dried apricot pieces, or dried cranberries
- Mini chocolate, peanut butter, or butterscotch chips
- Shredded unsweetened coconut flakes
Add in 1/2 tsp of any of the following:
- Ground cinnamon
- Pumpkin pie spice
- Apple pie spice
You can also substitute the vanilla powder for 1 teaspoon of vanilla or almond extract. If you have access to other rich extracts, feel free to play with those flavors to find a new flavor profile.
Can This Dough Be Refrigerated Before Baking?
If you want to make this oatmeal cookie dough in advance, you can easily do so and refrigerate or even freeze until later. I love doing this when I want to prepare a larger batch of cookie dough or want to prep ahead cor a day when I’ll be busier.
The dough can be refrigerated up to 3 days before baking or frozen up to 4 months before baking. To bake from the refrigerator, I recommend bringing to room temperature before placing into the oven then baking as directed.
If you choose to freeze the dough, I like rolling the dough into a log before wrapping in plastic wrap and placing into a freezer storage bag. When you are ready to bake them, simply slice into rounds and allow to come to room temperature before baking.
- All-Purpose Flour
- Quick oats
- Baking powder
- Brown sugar
- Vegetable oil
- Vanilla powder or extract
How to Make Oatmeal Cookies from Scratch
Preheat the oven to 375ºF and line your cookie sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, oats, baking powder, and salt.
Using a separate bowl, beat together the softened butter, vanilla powder, oil, and brown sugar until fluffy.
Once the sugar mixture is well incorporated and fluffy, add in the egg and beat again until it is combined.
Using a spoon, stir in the dry ingredients until a dough forms.
Use a cook scoop or spoon to portion the cookie dough onto the lined baking sheet.
Flatten the dough slightly with your hand and shape into a circle if needed.
Bake at 375ºF for 10-12 minutes or until desired crispness.
Store any leftovers in an air tight container.
More Homemade Cookie Recipes
If you want more easy and delicious cookies to make for your family, below are just a few more that my family loves.
- Soft Italian Easter cookies
- Chewy Chocolate Chip Cookies
- 3-Ingredient Peanut Butter Cookies
- Classic Lemon Butter Cookies
- Caramel Chocolate Peanut Butter No Bake Cookies
- Slice and Bake Sugar Cookies
- Double Chocolate Chip Cookies
When working with baked goods, most people reach for liquid vanilla extract. While this works wonderfully, I have found that using vanilla bean powder is a much better choice. I especially love it when used in cookies.
- 1 1/2 cup all purpose flour
- 1 1/2 cup quick oats
- 1/2 tsp baking powder
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 tsp vanilla powder (or 1 tsp vanilla extract)
- 1 egg
- Preheat the oven to 375ºF;
- Line a baking sheet with parchment paper or a silicone baking mat;
- Whisk the flour, oats, baking powder, and salt together in a large bowl and set aside;
- In a separate bowl, beat together the butter, vanilla, oil, and brown sugar until fluffy then mix in the egg until combined;
- Add the wet and dry ingredients together and stir until it forms a dough;
- Scoop portions onto the prepared baking sheet and then flatten slightly and form into a circle;
- Bake for 10-12 minutes until desired crispness;
- Serve warm with a cold glass of milk.
If you prefer a chewier cookie, refrigerate the dough prior to baking.
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- KitchenAid KHM7210OB 7-Speed Digital Hand Mixer with Turbo Beater II Accessories and Pro Whisk - Onyx Black
- AmazonBasics Silicone, Non-Stick, Food Safe Baking Mat - Pack of 2
- Cookie Scoop Set,JSDOIN Ice Cream Scoop Set, 3 PCS 18/8 Stainless Steel Ice Cream Scoop Trigger Include Large-Medium-Small Size, Melon Scoop (cookie scoop)
- Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
- Madagascar Vanilla Beans Grade B Vanilla by Slofoodgroup| Vanilla beans for extract
- Vanilla Bean Powder Pure Ground Raw Vanilla Beans 2 oz | Etsy
Amount Per Serving: Calories: 260Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 36mgSodium: 114mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 3g