Crispy Oatmeal Choc. Chip Cookies
For extra crunch you can reduce the oats to one cup and add 1/2 cup of crisp rice cereal. The longer you bake them, the crispier they will be. - Jenny Jones
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Makes: 13-15 cookies
Ingredients:
- 1 cup all purpose flour (or whole wheat pastry flour)
- 1 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (I use avocado oil)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 egg or 2 egg whites
- 1 teaspoon vanilla (use 2 tsp. if whole wheat taste is noticeable to you)
- 1/2 cup chopped toasted nuts (I use a mix of walnuts & pecans)
- 1/4 cup dark chocolate chips
Instructions:
- Preheat oven to 350° F.
- Line a baking sheet with parchment paper.
- Combine flour, oats, baking soda & salt in a bowl or on wax paper.
- With electric mixer on medium-high, beat oil, sugars, egg & vanilla in a bowl for 2-3 minutes until thick.
- On low speed, stir in flour mixture, followed by nuts & chocolate chips. Batter will be thick.
- With wet hands or using a scoop, shape into 2-inch balls and place onto baking sheet. With a wet fork, flatten each one to 1/2-inch thick.
- Bake about 12-15 minutes until edges are golden. Cool on the pan for 5 minutes before removing.
No whole wheat pastry flour? See Substitutions in my blog.
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Janet
October 31, 2022 at 4:18 am
Hi Jenny,
In answer to a question, my granddaughter is allergic to chicken eggs and we use tiny quail eggs as a substituteReply to this comment
brad
August 12, 2022 at 6:40 pm
Made these with a few changes, I used craisins instead of chocolate and toasted sliced almonds, ridiculous, amazing, perfect, obsessed. A perfect canvas for a healthy crunchy cookie. Gonna try candied orange peel, cardamom and pistachios next, Will keep you posted THANK YOU
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Gina
January 22, 2019 at 3:32 pm
These are the best oatmeal chocolate chip cookies I’ve eve eaten. I’ve been baking for more than 50 years and have made my share of cookies with success, but this recipe is fantastic and made exactly 13 large cookies, which is perfect for enjoying without over indulging. To make them even a bit healthier, I substituted coconut palm sugar for the white and Truvia Brown Baking Blend for the brown sugar. I did use 1/2 cup brown rice cereal in place of 1/2 cup of the rolled oats. I thought perhaps the 1/4 cup bittersweet chocolate chips (used Ghardelli) might not be enough, so added 1 Tbsp more, but after baking, the 1/4 cup is a perfect amount. I am thrilled to find your website Jenny. The recipes and videos on You Tube, so easy to follow and fantastic. Can’t wait to try others, especially breads and other bakes!
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Jeana
September 27, 2018 at 7:03 pm
These are the best-est cookies!! No more to say I cookies to eat!!
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Rosalie
April 9, 2018 at 6:03 am
Hi Jenny,
Love your recipes. My question is can I substitute raisins or cranberries for the chips?Reply to this comment
Carolyn
May 4, 2017 at 4:53 pm
When you click the PRINT button for this recipe (Crispy Oatmeal Choc. Chip Cookies), the title of the recipe to print is “Fig Cookies”!
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Elisabeth
April 1, 2017 at 2:37 pm
Thank you for a delicious recipe! I prepared the recipe as you posted it. The cookies were light, crispy and delicious! I like the oat-to-flour ratio and the use of oil and egg whites (versus butter and whole eggs). The cookies are still full of flavor, and the oats shine more (my preference).
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WD
April 4, 2016 at 6:13 am
Jenny,
1 teaspoon of baking soda is way too much. 1/4 tsp is more than adequate. The cookies had an overpowering after taste of baking soda. Modified the recipe and reduced the baking soda to 1/4 teaspoon and they were fantastic.
Peruse some cookies recipes on line with similar quantities of dry ingredients and you will notice that 1 teaspoon of baking soda is excessive.
The recipe as modified was fantastic. I’ve made some of your other recipes. Awesome site.
Cheers,
WDReply to this comment
Jorge
March 26, 2016 at 4:12 pm
First try, used unrefined whole cane sugar instead of the brown sugar, soy oil for the olive oil, and I used a flour that didn”t say it was for pastries, but the result came out well, very crunchy. How could I add a bottom chocolate cover? Excellent recipe, thanks!
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Jenny
March 29, 2016 at 5:00 pm
I’m sorry I can’t help with this – I’m not sure I understand what you want to do.
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JIWA
July 13, 2017 at 2:37 am
I think you mean cover the bottom with chocolate, am I correct? Like florentines? Anyway, I would suggest Melting the chocolate of your preference and painting the bottoms. Melt chocolae and add a few drops of cooking oil to thin out a bit . Dip a pastry brush in the melted chocolate and apply to the bottom of the cookie. Lay flat with chocolate side up until dry. These would need to be stored between parchment or wax paper to prevent sticking together. YOu can make the chocolate layer as thick or thin as you wish. For fun sprinkle with jimmies!
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brad
August 12, 2022 at 6:56 pm
I have made something similar with chocolate, just melt some choc chips in a ziplock cut the tip and make a circle on parchment about 3//4 size of the cookie, press into chocolate and let cool peel off and keep in the fridge.
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Beth
March 21, 2016 at 5:34 pm
Until this cookie recipe; I have never found a crisp, crunchy cookie that we love. Plus, they are so healthy. I can not say enough about this recipe that Jenny has shared. Thank you so much Jenny. This very well could be my favorite cookie. 🙂
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Kat
February 27, 2016 at 2:43 am
Thanks for the recipe! Came in handy when I realised I had run out of butter and wanted to make some biscuits.
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Bella
November 30, 2015 at 12:03 am
hey all x just wanted to inform that you can substitute the olive oil for coconut oil and it turns out great! coconut oil is great for your health too!
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Bella
November 27, 2015 at 3:28 am
Hey Jenny! Just wondering if I could substitute the olive oil for vegetable oil? Thanks x
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Jenny
November 28, 2015 at 6:33 pm
Yes, any vegetable oil will work in this recipe.
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Sherry
November 12, 2015 at 9:40 am
came out great 🙂 Thanks dear..
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James Daneke
November 1, 2015 at 4:34 pm
I did white flour and loved it and finally found whole wheat pastry flour. Completely different! Delicious even from a male goyim!
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Jerry
October 11, 2015 at 4:23 am
What rice cereal I read the recipe over and over and didn’t see any rice cereal in it. Love your videos and your humor, you look great. I made your whole wheat bread several times, it is so easy and delicious. Thank you for sharing so much with us.
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Jenny
October 11, 2015 at 10:06 am
The rice cereal is optional and explained in the top description. “For even extra crunch you can reduce the oats to one cup and add a cup of crisp rice cereal (I use Barbara’s Brown Rice Crisps)” – I hope that explains it.
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Ann
September 12, 2015 at 6:44 am
Is there a substitute to eggs in your recipes, as we have allergies.
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Jenny
September 12, 2015 at 10:00 am
I have no experience with egg substitutes but being allergic, you probably already use something in your other baking and cooking so I think you could try whatever you have already used and it might work. I wish I could help more…
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Amelia
July 29, 2015 at 8:40 am
Is it okay if I use 1 whole egg instead of 2 egg whites?
And I can’t find any whole wheat flour or whole wheat pastry flour here, can I substitute it with regular all purp flour?Reply to this comment
Jenny
July 29, 2015 at 11:21 am
It’s hard for me to say how this recipe will turn out with these changes. Baking is an exact science and sometimes even a small change can cause a recipe to fail. Even if it works, I don’t think the cookies will be crispy.
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Irina
March 15, 2016 at 6:50 pm
Yes, I used the whole egg and white flour. Still very crispy.. i would say even hard and thick (needed to flattern them thinner).. So consider to increas your wet ingredients then.. like add 1 more tbsp of oil.
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Jess
July 21, 2015 at 9:05 pm
I made these cookies few days ago
I want to know how thick the batter should be? I think mine was too runny (like a pancake batter). So I added another cup of rice krispies until it could form a ballReply to this comment
Jenny
July 22, 2015 at 12:49 pm
The batter should be very thick and sticky and if you follow the recipe exactly, it will turn out that way. If the batter is actually runny, it has to be from either not enough dry ingredients or too much of the wet ingredients. Is it possible you left out or mis-measured one of the three main dry ingredients?
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Gabriella
July 16, 2015 at 7:34 am
Hello Jenny, I would like to ask you how much this cookie will last? And will it be ok if I substitute choco chips with finely diced fruits like strawberry or apple? Thank you!
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Jenny
July 16, 2015 at 1:48 pm
You can freeze these cookies for a couple of months or I keep them refrigerated for about a week. You can eliminate the chocolate chips but if you add any fruit, they will add moisture and the cookies will not be crisp.
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Jennifer
June 23, 2015 at 3:06 pm
Have U any calories or nutritional information for ur recipes.Thanks
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Jenny
June 23, 2015 at 3:11 pm
No, I do not. I just cook at home and post my recipes.
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Michelle Wigfall
July 27, 2015 at 3:20 pm
The app, My Fitness Pal will give you that info. ..just punch in the exact recipe amounts. 🙂
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Lisa
December 12, 2014 at 6:28 pm
My children all have nut allergies. Jenny what could I sub for the nuts….should I add more oats or rice cereal or just leave them out?
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Jenny
December 12, 2014 at 6:29 pm
You can just leave them out.
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Erin
November 24, 2014 at 2:27 pm
I LOVE these cookies!!! This is the 6th time I’ve made these cookies, and I absolutely love them! Making a double batch today, because they always dissappear quickly!
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Payge ;)
June 16, 2014 at 10:36 pm
These are great ! Delicious first time and they tasted amazing ! Thanks I use this site a lot I’m very greatful thank you !
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Susan
June 9, 2014 at 2:20 pm
Hi Jenny,
Discovered you website earlier this year and love it! Made these cookies for the second time and they are fabulous! Instead of baking the cookies all at once, I shape into balls and flash freeze / place the frozen dough balls in a freezer bag and take out what I need when I need it. Thaw for a bit and flatten slightly. Cook as per usual. Thanks for sharing your recipes!Reply to this comment
Chelsea
May 28, 2014 at 4:29 am
Hello! Can I use rolled oats? Or did u use quick oats ? Thanks!
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Jenny
May 28, 2014 at 9:13 am
Sorry for the confusion. I use rolled oats (Quaker brand) and I have fixed the recipe to indicate that. For some reason, I called them “regular.” Duh!
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Elisa
May 26, 2014 at 9:01 am
i was wandering if the rice cereal are necessary, or if you could leave them out? Thanks a lot!!!
Reply to this comment
Jenny
May 26, 2014 at 1:59 pm
I made them without the rice cereal but I had to add 1/2 cup of additional oats. The batter was not quite so thick and sticky but I still rolled them into balls, pressed them flat with a wet fork and they turned out really well, still nice and crispy.
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sue
September 6, 2013 at 6:42 pm
mmmmmm mmmmm those look great JJ!! I have to go to the store and buy a few ingredients but wow! Looking forward to this recipe. Me and Mike like something sweet in the house and I tell him all the time to stop buying peanut mm’s !! ha ha! He always buys them my friend!! 🙂 But he loves your brownies, lemon and chocolate. But they are gone as soon as I make them so he buys the mm’s. 😉 hmmmmm. My mom said I need to spend some time on a sunday and make a bunch of your recipes and freeze them and take them out as we crave them. sounds like a good idea huh?? xoxo Sue
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