Crispy Oatmeal Cookies

I LOVE OATMEAL!

Hot oatmeal for breakfast, oat bars for a snack, or baked in an amazing dessert – I will eat it all!

Some people don’t love oatmeal as much as I do…

Obviously there is something wrong with them. There is no other explanation.

Just kidding – you are perfect the way you are! (But your tastebuds are wrong about this one!).

Usually, I am all about the soft, chewy oatmeal cookies. But recently I have been craving something with a crunch. 

Crispy Oatmeal Cookies

Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 45 minutes

If there was EVER a cookie meant to be dunked in your coffee, tea, or hot chocolate – THIS IS IT! FullSizeRender (7) Perfectly sweet and crunchy oats – rich with brown sugar then seasoned with cinnamon and cloves.  Crumbled up and sprinkled over vanilla ice cream, MMM MMM good! FullSizeRender (11) I like to keep mine in the freezer and eat them cold.

Is that weird? FullSizeRender (14) Whatever! I’m going to do it anyway – and you can’t stop me! FullSizeRender (9)

Even Gatsby wants some!

Ingredients

1/2 cup (1 stick) butter, softened

1 cup light brown sugar, packed

1/4 cup granulated sugar

2 eggs

2 teaspoons vanilla

2 1/2 cups all-purpose flour

2 cups old-fashioned oats

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Glaze, optional:

2 tablespoons milk

2 cups powdered sugar

Directions

  1. Preheat oven to 350F, lightly grease a cookie sheet – set aside. 
  2. In a medium mixing bowl, beat or cream butter and sugars. Beat or mix in eggs, one at a time, then vanilla.
  3. In another medium mixing bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until oats are evenly distributed throughout. 
  4. Fold dry ingredients into wet, being careful not to overmix – stop folding when all dry ingredients have become moistened.
  5. Use a small spoon, or clean hands, to gather small balls of oatmeal dough (about 1-inch in diameter) – set on cookie sheet 1-2 inches apart. 
  6. Bake at 350F for 10-12 minutes, until cookie edges begin to brown. Remove from oven and allow cookies to cool on pan for 3-5 minutes – then move to a wire rack to cool completely.
  7. For the glaze: In a small, shallow bowl whisk powdered sugar and milk (until no more dry, powdered sugar remains).
  8. One at a time, dip in or drizzle cookies with glaze – then reset on wire rack to dry. Once glaze has set, serve with an milk, coffee, tea or hot chocolate! YUM!

Storage: Store cookies in an airtight container for up to 1 week. Or freeze for 2-3 weeks. 

Want to save or print this recipe? Go ahead!

Crispy Oatmeal Cookies
Perfectly sweet and crunchy oatmeal cookie seasoned with cinnamon and cloves - PERFECT for crumbling over ice cream or dunking in coffee.
Print
Prep Time
20 min
Cook Time
10 min
Total Time
45 min
Prep Time
20 min
Cook Time
10 min
Total Time
45 min
Ingredients
  1. 3/4 cup (1 1/2 sticks) butter, softened
  2. 1 cup light brown sugar, packed
  3. 1/4 cup granulated sugar
  4. 2 eggs
  5. 2 teaspoons vanilla
  6. 2 1/2 cups all-purpose flour
  7. 2 cups old-fashioned oats
  8. 2 teaspoons cinnamon
  9. 1/2 teaspoon ground cloves
  10. 1 teaspoon baking powder
  11. 1/2 teaspoon baking soda
  12. 1/2 teaspoon salt
Glaze, optional
  1. 2 tablespoons milk
  2. 2 cups powdered sugar
Instructions
  1. Preheat oven to 350F, lightly grease a cookie sheet - set aside.
  2. In a medium mixing bowl, beat or cream butter and sugars. Beat or mix in eggs, one at a time, then vanilla.
  3. In another medium mixing bowl, combine flour, oats, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until oats are evenly distributed throughout.
  4. Fold dry ingredients into wet, being careful not to overmix - stop folding when all dry ingredients have become moistened.
  5. Use a small spoon, or clean hands, to gather small balls of oatmeal dough (about 1-inch in diameter) - set on cookie sheet 1-2 inches apart.
  6. Bake at 350F for 10-12 minutes, until cookie edges begin to brown. Remove from oven and allow cookies to cool on pan for 3-5 minutes - then move to a wire rack to cool completely.
For the glaze
  1. In a small, shallow bowl whisk powdered sugar and milk (until no more dry, powdered sugar remains).
  2. One at a time, dip cookies in glaze or drizzle cookies with glaze - then reset on wire rack to dry. Once glaze has set, serve with an milk, coffee, tea or hot chocolate! YUM!
Notes
  1. Storage: Store cookies in an airtight container for up to 1 week. Or freeze for 2-3 weeks.
The Hungry Bride http://thehungrybride.com/

Enjoy! FullSizeRender (10)

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