The best old fashioned soft chewy, crispy on the outside oatmeal cookie that will bring you back to being a kid in your grandmother’s kitchen. The perfect texture. The key is to ground the oats before you make the cookie and use half butter and half margarine.
You can buy any cookie you want in any store, but there is a warm loving feeling when you serve homemade cookies fresh from your oven. It just takes a few minutes to make the dough, you can refrigerate for up to 3 days and make a fresh batch in no time.
Do not be hesitate to take 20 minutes to make this dough. You will not believe how fast they will disappear, you may not be able to save any as the smell of baking cookies fill the house. If the cookies disappearing bothers you the key is to make a double batch.
Start making oatmeal cookies as an after school treat as they are healthier than a store-bought chocolate chip cookie. Getting your kids familiar to the oatmeal flavor and texture, you can then try oatmeal muffins, and cooked oatmeal.
What to add to a basic oatmeal cookie
- Raisins are a traditional addition to oatmeal cookies. However, not all kids love raisins, so you can add to some of the dough if you are a raisin lover.
- Mini chocolate chips are a fun way to start picky eaters to try a new taste of oatmeal.
- Butterscotch chips
- Dip half of the cookie in melted chocolate chips
- Frost the cookie
How to make the best disappearing oatmeal cookies
On the day you want to make cookies put the butter and margarine out on the counter to get to room temperature. You can try softening in the microwave but it is very easy to have it just melt.
Put your oats in the food processor and pulse for about 10 to 12 times. This will give you a ruff grind.
Mix the wet ingredients in the stand mixer and mix the dry ingredients in a large mixing bowl, whisk the dry to combine.
Add the dry to the wet and refrigerate 1 hour. I put the dough back in the refrigerator in between batches of cookies.
Taking two spoons spoon an amount of dough the size of a silver dollar and flatten with the flat base of a measuring cup.
Bake until golden brown, 350° for 8 to 10 minutes.
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- 1 stick (1/2 cup) of butter, room temperature
- 1 stick (1/2 cup) of margarine, room temperature
- 1 cup brown sugar, packed
- 1/2 cup of regular white sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla
- 1 tablespoon pure maple syrup
- 2 cups of old-fashioned rolled oats, ground
- 2 cups of white flour
- 1 teaspoon baking soda
- 1/4 a teaspoon of salt
- 1 teaspoon ground cinnamon
- With a stand mixer or hand mixture with the paddle attachment, beat the butter, margarine, and brown and white sugar until combined, smooth and creamy. About 2 minutes.
- Add to the eggs, vanilla and maple syrup and beat about 1 minute.
- In a food processer or blender ground the oats by pulsing about 10 times, the oats will look like a course flour but not powder. This step is very important to make the cookie a flatter.
- In a separate large bowl, combine the ground oats, flour, baking soda, salt, and cinnamon, whisk all together.
- Add the dry ingredients to the wet ingredients about a 1/2 cup at a time. The dough will be sticky.
- Put the dough in the refrigerator for an hour.
- When the dough is chilled and more firm, spoon a large teaspoon out in a round shape, place on an ungreased cookie sheet or a baking sheet about 3 inches apart as they will spread.
- Use a measuring cup or a class cup to press the cookie a little flatter.
- Bake at 350° for 8 to 10 minutes, they should be lightly brown, let set on cookie sheet for about 2 minutes before you put on a cooling rack.
- Using half butter and half margarine make the cookie spread out and give you that old-fashioned flat cookie shape.
- Grounding the oats also make the cookie more smooth and not lumpy.
- The dough can be refrigerated for up to 3 days.
- Prep Time: 20 minutes + 1 hours
- Cook Time: 8-10 minutes
- Category: Cookies
- Method: Baking
Keywords: Soft Thin Chewy Oatmeal Cookie
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