Description
These Oatmeal Crunchies are the perfect combination of crispy and chewy, with a delightful nutty flavor. Easy to make and even easier to enjoy, these cookies are sure to become a family favorite!
Ingredients
Scale
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- ½ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
Wet Ingredients:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup crisped rice cereal or cornflakes
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
- Cream wet ingredients: In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
- Combine and fold: Gradually add the dry ingredients to the wet mixture, stirring until combined. Fold in the chopped nuts and crisped rice cereal or cornflakes.
- Bake: Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until edges are golden and centers are just set.
- Cool: Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra crunch, add an extra handful of cereal right before baking.
- These cookies stay crisp at the edges and chewy in the center.
- You can also mix in mini chocolate chips or dried fruit if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
