My husband’s favorite cookies are oatmeal raisin cookies — the chewy kind with plump raisins. Unfortunately for him, they also happen to be one of my least favorite cookies. I love the flavor of oats, but I prefer my cookies crisp and buttery. So, we found our middle ground with these Easy Crispy Oatmeal Cookies.

There’s something so comforting about the smell of freshly baked oatmeal cookies wafting through the kitchen — that warm mix of butter, sugar, and cinnamon instantly feels like home. These cookies are simple, classic, and perfectly golden around the edges.

They’re made with everyday pantry staples — old-fashioned oats, butter, sugar, and a hint of cinnamon for cozy warmth. Best of all, they come together in minutes with no chill time required, so you can go from craving to cookie in under 30 minutes. Whether you enjoy them with your morning coffee, an afternoon cup of tea, or a late-night glass of milk, these cookies always hit the spot.

If you’ve been looking for an oatmeal cookie that’s more crisp than soft — buttery, light, and slightly nutty — this recipe is for you.

Why You’ll Love This Recipe

🧈Crispy, buttery and flavorful – just the right amount of sweetness.
🕒 Quick and easy – ready in about 25 minutes from start to finish.
🥣 Small batch friendly – makes about 10 cookies, perfect for when you don’t want dozens sitting around.

Looking for more cookie inspiration? Check out these recipes:

Easy Crispy Oatmeal Cookies

Buttery, crisp, and just the right touch of cinnamon—these oatmeal cookies come together quickly for a nostalgic, homemade treat.

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Course Dessert

Cuisine American

Servings 10 cookies

Equipment

Ingredients

85 g unsalted butter room temperature
110 g cane sugar
25 g egg (equivalent to half an egg) room temperature
1 tsp vanilla extract
95 g all purpose flour
1/3 tsp baking soda
1/3 tsp cinnamon
1/4 tsp salt
75 g old fashion oats

Instructions

Preheat the oven to 350F
In a large bowl, cream together the butter and sugar until smooth. Add in the egg and vanilla extract, beating until light and fluffy.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
Gradually mix the dry ingredients into the butter mixture until just combined. Fold in the old-fashioned oats.
Divide the dough into 10 even portions (about 39 g each) and roll into balls.
Line a baking sheet with a silicone baking mat or parchment paper, and space out the dough balls evenly (about 6 cookies per half sheet).
Bake for 15 minutes, rotating the pan halfway through, until the edges are lightly golden.
Let cool completely on the tray for crispier cookies. Enjoy!

Keyword cookies

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