Nothing can top this Classic Crispy Oatmeal cookie recipe by Joy of Baking. I have been making these for years, and it never disappoints. It has this rich chocolatey flavor and yummy texture that is so addicting! I can have this treat any time of the day.

Ingredients

• 1 cup of unsalted butter (room temperature)
• 1 cup of granulated white sugar
• 2/3 cup of firmly packed light brown sugar
• 2 large eggs (room temperature)
• 1 teaspoon of pure vanilla extract
• 1/2 tablespoon of honey (or corn syrup, golden syrup, brown rice syrup, or liquid glucose)
• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of fine kosher salt
• 1 teaspoon of fine kosher salt
• 1 teaspoon of instant coffee powder
• 1 1/2 cups of old-fashioned rolled oats
• 1 1/2 cups of semi-sweet or bittersweet
• 1 1/2 cups of crispy rice cereal

Instructions

Step 1:

Start by preheating your oven to 375 degrees F, then line two baking sheets with parchment paper.

Step 2:

In the bowl of your stand mixer with the paddle attachment or in a large bowl, beat the butter until smooth. Next, mix in the sugars, vanilla extract, and honey for two minutes. Add the eggs and beat until well combined. Make sure to scrape down the sides and bottom.

Step 3:

Get a separate bowl, and add the flour, baking soda, salt, and ground coffee. Next, add the flour mixture to the creamed mixture and beat until incorporated. Mix in the oats and chocolate chips, then gently stir in the rice cereal. If the batter turns out really soft, cover and refrigerate for one hour until firm.

Step 4:

To make large cookies, get a 1/4 cup of batter using a cookie scoop and place about 3 inches apart on the baking sheet, then flatten them slightly with your fingers to make them about 1/2 inch thick. Place inside the preheated oven and bake for 10 to 13 minutes. It should be golden brown around the edges and soft in the center. If you want chewy cookies, slightly underbake them. For crunchy cookies, bake a minute or two longer. Once done baking, remove them from the oven and let them cool for a few minutes on the baking sheet before you transfer them to the cooling rack to cool completely. You can store these in an airtight container for 3 to 4 days, or they can be frozen.

Classic Crispy Oatmeal Cookies Recipe

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