Crunchy oatmeal cookies are preferred for their perfectly crunchy texture. This is exactly what you want in an oatmeal cookie. Some may enjoy adding raisins or chocolate his chips to these cookies, but I’ve found that the oats themselves create delicious and satisfying cookies. Please, try it. You won’t regret it.
The crunchy oatmeal cookie is simply delightful for oatmeal lovers who appreciate the classic simplicity of this beloved baked good. These cookies are loved by many for their perfectly crunchy texture. This is exactly what you want in an oatmeal cookie. In fact, some argue that adding raisins or chocolate chips to oatmeal cookies is unnecessary and detracts from the pure, pure flavor and texture of oats. These purists believe that the oats themselves are sufficient to make a satisfyingly delicious cookie, and they’re certainly not the only ones with this belief. There are oatmeal lovers who share this love for the simple yet satisfying pleasure of one oatmeal cookie.
Should the dough be chilled?
Chilling the dough is completely optional. Most of the time I don’t have the patience, but you can chill the dough if you want.
Can I add raisins or chocolate chips to my crunchy oatmeal cookies?
absolutely! Whether you prefer raisins or chocolate chips, our oatmeal chocolate chip cookie recipe will help you add something extra to your cookies.
How to change to a crispier cookie:
- Reduce the amount of brown sugar in your recipe and replace it with additional white sugar.
- Increase baking time by 1-2 minutes.
Freezer description:
To freeze prepared cookie dough before baking, scoop cookie dough into balls and place on parchment-lined baking sheets. Place baking sheet in freezer for about 2 hours until dough balls set. Once frozen, the cookie dough balls can be transferred to a resealable freezer-safe bag or container and stored for up to two months. There is no need to defrost the dough once it is ready to bake. Simply bake according to the directions on the recipe card, adding a few more minutes if needed.
Storage and reheating instructions:
Allow cookies to cool completely on wire rack, then store in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months. Layer the cookies between layers of wax or parchment paper to keep them from sticking together.
To reheat oatmeal cookies If stored at room temperature or in the refrigerator, place on a baking sheet in an oven preheated to 350 degrees Fahrenheit for about 5 minutes.
To reheat cookies from frozen, Thaw cookies first before reheating in the oven, or warm frozen cookies in 10-20 second increments in the microwave.
If you like this recipe, you may also be interested in other delicious cookie recipes:
Crunchy oatmeal cookies are preferred for their perfectly crunchy texture. This is exactly what you want in an oatmeal cookie. Some may enjoy adding raisins or chocolate his chips to these cookies, but I’ve found that the oats themselves create delicious and satisfying cookies. Please, try it. You won’t regret it.
material
- 1 cup salted butter softened
- 3/4 cup brown sugar tightly packed
- 1/2 cup Granulated sugar
- 2 big egg
- 2 tea spoon vanilla extract
- 2 cup all purpose flour
- 2 tea spoon ground cinnamon (option)
- 1 tea spoon Baking powder
- 1 tea spoon baking soda
- 1/2 tea spoon table salt
- 2 cup quick oats or rolled barley
instructions
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Preheat oven to 350°F. Line 2 baking sheets with parchment or silicone baking sheets.
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In the bowl of a stand mixer fitted with a paddle attachment, begin mixing butter, brown sugar, and white sugar, mixing on low speed. Increase to medium and continue blending until smooth, about 1 minute.
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Add eggs and vanilla extract and mix for 30 seconds.
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Add flour, cinnamon, baking powder, baking soda, and salt. Mix until well blended.
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Stir in quick oats until fully incorporated.
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Scoop dough into 2-inch balls and arrange on prepared baking sheet. Sprinkle a little sugar over each ball of dough, if desired.
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Bake cookies in preheated oven for 10-12 minutes, until golden brown.
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Allow cookies to cool in skillet for 15 minutes before warming, or transfer to wire rack to cool completely.
Note
For softer, chewier cookiesBake for 10 minutes.
Serving: 1big cookie | | calorie: 216kcal | | carbohydrates: 28g | | protein: 3g | | obesity: Teng | | saturated fat: 6g | | Polyunsaturated fat: 1g | | Monounsaturated fat: 3g | | Trans fat: 0.4g | | cholesterol: 43mg | | sodium: 196mg | | potassium: 84mg | | fiber: 1g | | sugar: 13g | | Vitamin A: 311IU | | Vitamin C: 0.01mg | | calcium: 29mg | | iron: 1mg
