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.
Hi Jenny,
In answer to a question, my granddaughter is allergic to chicken eggs and we use tiny quail eggs as a substitute
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
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!
These are the best-est cookies!! No more to say I cookies to eat!!
Hi Jenny,
Love your recipes. My question is can I substitute raisins or cranberries for the chips?
When you click the PRINT button for this recipe (Crispy Oatmeal Choc. Chip Cookies), the title of the recipe to print is “Fig Cookies”!
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).
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,
WD
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!
I’m sorry I can’t help with this – I’m not sure I understand what you want to do.
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!
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.
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. 🙂
Thanks for the recipe! Came in handy when I realised I had run out of butter and wanted to make some biscuits.
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!
Hey Jenny! Just wondering if I could substitute the olive oil for vegetable oil? Thanks x
Yes, any vegetable oil will work in this recipe.
came out great 🙂 Thanks dear..
I did white flour and loved it and finally found whole wheat pastry flour. Completely different! Delicious even from a male goyim!
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.
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.
Is there a substitute to eggs in your recipes, as we have allergies.
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…
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?
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.
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.
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 ball
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?
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!
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.
Have U any calories or nutritional information for ur recipes.Thanks
No, I do not. I just cook at home and post my recipes.
The app, My Fitness Pal will give you that info. ..just punch in the exact recipe amounts. 🙂
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?
You can just leave them out.
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!
These are great ! Delicious first time and they tasted amazing ! Thanks I use this site a lot I’m very greatful thank you !
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!
Hello! Can I use rolled oats? Or did u use quick oats ? Thanks!
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!
i was wandering if the rice cereal are necessary, or if you could leave them out? Thanks a lot!!!
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.
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