Crispy crunchy oatmeal cookies

April 16, 2015
3 Ratings
  • Makes 36 cookies
Author Notes

The best oatmeal cookies I've ever baked. Thanks to Merrill Stubbs from Food52. —Oh Sweet Day!

What You'll Need
  • 1 cup all purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 14 tablespoons unsalted butter, room temp
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 piece large egg
  • 1 teaspoon vanilla extract
  • 2 cups roll oats
  1. Preheat oven to 350F. Line two baking sheets with parchment paper.
  2. In a bowl, sift together flour, baking powder, baking soda, salt and cinnamon.
  3. In a standing mixer fitted with the paddle attachment, cream butter and two sugars until light and fluffy, about 5 minutes.
  4. Beat in egg until thoroughly incorporated. Mix in vanilla until well combined.
  5. On low speed, add flour mixture until just combined. Then fold in oats by hand.
  6. Form the dough into tablespoon-sized balls place onto the prepared baking sheets. Leave an inch apart between cookies.
  7. Bake for 13 to 15 minutes until the edge is slightly brown. Transfer to wire rack and cool completely.

See what other Food52ers are saying.

  • fur8elise
  • ro
  • Sheri

3 Reviews

ro March 31, 2020
Tasted good, but not flat, did not spread out.
Sheri July 18, 2018
This is the second time in one week that I have made these! They are the best crispy oatmeal cookies we have ever had! Thanks for the great recipe
fur8elise October 23, 2017
Does anyone know how I can substitute molasses for the granulated sugar? And what other adjustments I would need to make?