I spiced up my Oatmeal Crisps with mini chocolate chips and one unexpected pantry ingredient that gives the classic cookie an intriguing new twist.

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I can never pass up a fresh batch of Oatmeal Crisps, they pull me in every time with that chewy yet slightly crisp edge. I toss in unsalted butter for that rich, almost buttery backbone, and yes I throw mini semisweet chocolate chips in because why not, it makes them silly good.

I tell people these are the Best Tasting Cookies and most of them look at me like I am bragging, but it’s true. They’re the kinda cookie that makes you sneak one before dinner and then admit you ate three, no shame.

Try one and see what I mean.

Ingredients

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Unsalted butter: Adds rich fat and flavor, promotes crisp edges and tender centers.
Brown sugar: Sweetens, adds moisture and caramel notes, helps chewiness and golden color.
Rolled oats: High in fiber, gives chewy texture, offers slow carbs and hearty bite.
All purpose flour: Provides structure and bulk, mostly carbs, less protein than whole grain.
Eggs: Bind ingredients, add protein and moisture, help crisp edges and lift.
Vanilla extract: Adds warm sweet aroma and flavor, makes overall taste more rounded.
Mini semisweet chocolate chips: Make it sweeter, melty pockets of chocolate, add small bursts of sugar.
Raisins or dried fruit: Add chew, natural sweetness, some fiber and minerals, little extra moisture.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs, room temp

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon (optional)

3 cups old fashioned rolled oats

1 cup mini semisweet chocolate chips (optional)

1/2 cup raisins or other dried fruit (optional)

How to Make this

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1. Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes with a hand or stand mixer.

3. Add 2 room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract. Scrape the bowl so nothing gets left behind.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Do not overdo the cinnamon unless you like it strong.

5. Add the dry mix to the butter mixture and stir just until combined, dont overmix or the cookies will get tough.

6. Fold in 3 cups old fashioned rolled oats, then gently fold in 1 cup mini semisweet chocolate chips and/or 1/2 cup raisins or other dried fruit if you want them. Mini chips distribute better so you get chocolate in every bite.

7. For thicker, less-spread cookies chill the dough 20 to 30 minutes. If you want them chewy right away you can skip chilling.

8. Scoop dough by tablespoons or a small cookie scoop onto prepared sheets, leaving about 2 inches between cookies. Press each mound gently with your fingers so the tops are slightly flattened for even baking.

9. Bake 10 to 12 minutes until edges are golden and centers still look a touch soft. Let cookies cool on the baking sheet 5 minutes so they set, then transfer to a wire rack to cool completely. Store airtight for up to 4 days or freeze dough balls for later.

Equipment Needed

1. Oven (preheat to 350 F / 175 C), you cant skip this
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl for the butter/sugar/egg mix
4. Medium bowl and a whisk for the flour, baking soda, salt and cinnamon
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you wanna mix by hand)
6. Measuring cups and measuring spoons for accuracy
7. Rubber spatula and a flexible bench scraper or spoon to scrape the bowl
8. Cookie scoop or tablespoon for portioning the dough
9. Wire cooling rack and oven mitts for safety while moving hot sheets

FAQ

Q: How do I make these oatmeal crisps extra crisp or more chewy? A: For crispier cookies bake a little longer until edges are deep golden and flatten dough balls thin. For chewier leave them a minute less, use a bit more brown sugar than white, and don't press them flat before baking. Also letting them cool on the pan for 5 minutes helps them set without getting soft.

Q: Can I use quick oats instead of old fashioned rolled oats? A: Yes but the texture will be softer and less toothy. Quick oats absorb more moisture so dough might seem wetter, bake a touch longer to get them crisp.

Q: Can I change ingredients like using margarine, coconut oil, or a gluten free flour? A: You can swap to a solid fat like coconut oil or a vegan butter stick, but flavor and spread will change. For gluten free use a 1-to-1 GF flour blend that's meant for baking, results usually good but might be a bit more crumbly.

Q: Is it OK to mix in chocolate chips and raisins together? A: Yep, combine them if you like both. If you add lots of mix-ins it can make cookies thicker and take longer to bake, so watch the bottoms so they don't burn.

Q: Can I make the dough ahead or freeze it? A: Totally. Dough balls freeze great on a sheet then into a bag. Bake from frozen adding 1 to 2 minutes to bake time. You can also freeze baked cookies for up to 2 months, thaw at room temp.

Q: How should I store the finished cookies and how long will they last? A: Store at room temp in an airtight container up to 5 days. Put a slice of bread in the container if you want them softer, or separate layers with parchment to keep them crisp. Reheat 8-10 seconds in the microwave for a warm cookie.

Oatmeal Crisps Recipe Substitutions and Variations

Butter: swap with solid coconut oil, 1 cup coconut oil for 1 cup (use the solid form, not melted). Chill the dough a bit first since they’ll spread more, and expect a faint coconut flavor. Or use vegan stick margarine 1:1 for a dairy free option.
Eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes to gel. Gives binding and keeps the crisps. For a softer, sweeter result use 1/4 cup mashed banana per egg but it’ll be a bit cakier and banana flavored.
All purpose flour: use whole wheat pastry flour 1:1 for a nuttier taste and a touch more chew. For gluten free, use a 1:1 gluten free all purpose blend by weight; if that blend has no xanthan gum add about 1/2 teaspoon per cup for structure.
Sugars: instead of 1 cup brown + 1/2 cup granulated you can use 1 1/2 cups coconut sugar 1:1 for similar sweetness and deeper caramel notes, or 1 1/4 cups packed dark brown sugar for extra chew. If you go with liquid sweeteners like maple syrup reduce other liquids and bake a bit longer, dont overmix the dough.

Pro Tips

– Chill or dont, know what you want: chilling the dough even 20 to 30 minutes helps the cookies hold shape so they stay thicker, but if you want chewy straight-away skip it. If you need them even thicker, freeze scoops for 10 to 15 minutes before baking.

– Brown the butter for way more depth, but let it cool before you add eggs otherwise you’ll cook them, and yes it takes a minute but the caramel nuttiness is worth it.

– Weigh your flour if you can, or spoon and level it instead of scooping, otherwise you can end up with dry tough cookies. Same with oats use old fashioned rolled oats for that chew, not quick oats unless you like a denser crumb.

– Little hacks that matter: use mini chips so chocolate spreads evenly, toss raisins in warm water or rum for plumper fruit, and store baked cookies with a slice of bread to keep them soft. Don’t overmix after the flour goes in or they’ll get tough.

Oatmeal Crisps Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I spiced up my Oatmeal Crisps with mini chocolate chips and one unexpected pantry ingredient that gives the classic cookie an intriguing new twist.

Servings

servings

Calories

276

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C), you cant skip this
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl for the butter/sugar/egg mix
4. Medium bowl and a whisk for the flour, baking soda, salt and cinnamon
5. Hand mixer or stand mixer (or a sturdy wooden spoon if you wanna mix by hand)
6. Measuring cups and measuring spoons for accuracy
7. Rubber spatula and a flexible bench scraper or spoon to scrape the bowl
8. Cookie scoop or tablespoon for portioning the dough
9. Wire cooling rack and oven mitts for safety while moving hot sheets

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temp
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
3 cups old fashioned rolled oats
1 cup mini semisweet chocolate chips (optional)
1/2 cup raisins or other dried fruit (optional)

Directions

Preheat oven to 350 F (175 C) and line baking sheets with parchment paper or silicone mats.
In a large bowl, cream 1 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a little fluffy, about 2 to 3 minutes with a hand or stand mixer.
Add 2 room temperature eggs one at a time, mixing after each, then stir in 1 teaspoon vanilla extract. Scrape the bowl so nothing gets left behind.
In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 1/2 teaspoon ground cinnamon if using. Do not overdo the cinnamon unless you like it strong.
Add the dry mix to the butter mixture and stir just until combined, dont overmix or the cookies will get tough.
Fold in 3 cups old fashioned rolled oats, then gently fold in 1 cup mini semisweet chocolate chips and/or 1/2 cup raisins or other dried fruit if you want them. Mini chips distribute better so you get chocolate in every bite.
For thicker, less-spread cookies chill the dough 20 to 30 minutes. If you want them chewy right away you can skip chilling.
Scoop dough by tablespoons or a small cookie scoop onto prepared sheets, leaving about 2 inches between cookies. Press each mound gently with your fingers so the tops are slightly flattened for even baking.
Bake 10 to 12 minutes until edges are golden and centers still look a touch soft. Let cookies cool on the baking sheet 5 minutes so they set, then transfer to a wire rack to cool completely. Store airtight for up to 4 days or freeze dough balls for later.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.