Oatmeal Crunchies Cookies
Sink your teeth into the irresistible charm of Oatmeal Crunchies Cookies, a delightful blend of chewy oats, warm cinnamon, and a perfectly golden crunch. These cookies feature a classic buttery base complemented by layers of texture from rolled oats, optional shredded coconut, and chopped nuts like pecans or walnuts. Sweet bursts of flavor come from optional raisins or chocolate chips, making every bite both nostalgic and exciting. Ready in just under 30 minutes, these easy-to-make cookies are perfect for an afternoon snack, lunchbox treat, or indulgent dessert. Whether you prefer them plain or packed with mix-ins, their lightly crisp edges and soft centers will leave everyone reaching for seconds.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 0.5 cup shredded coconut (optional)
- 0.5 cup chopped nuts (e.g., pecans or walnuts, optional)
- 1 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar together with a mixer until light and fluffy, about 2 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to prevent tough cookies.
Stir in the rolled oats, shredded coconut, chopped nuts, and raisins or chocolate chips into the dough using a spatula or spoon.
Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spread.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked, but they will set as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week or freeze for longer storage.
Nutrition Facts
Calories |
5429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.2 g | 311% | |
| Saturated Fat | 136.5 g | 682% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2718 mg | 118% | |
| Total Carbohydrate | 777.6 g | 283% | |
| Dietary Fiber | 62.4 g | 223% | |
| Total Sugars | 428.3 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 554 mg | 43% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3885 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
