Crunchy Oatmeal Cookies are a blast from the past with a different twist that I love. They really live up to their name with all the chewy goodness of traditional oatmeal cookies but with a special ingredient that makes them super crunchy too!
I grew up eating these cookies at a family friend’s house – it was one of her specialties and I can see why. Fran grew up in the same small town in Indiana that my parents did and many years later wound up in the same small town in California! Lots of events between for both couples with kids, jobs, etc. But the years slipped away the moment they got back together and they were instantly best friends again! So wonderful!
These cookies immediately took me back in time too. I hadn’t made them in years and just ran across the recipe recently. I couldn’t wait to share them with you!
They are just as good as the oatmeal cookies you grew up with only a bit better because of the corn flake cereal, coconut, and white chocolate in the mix. The cereal adds a surprising crunch that awakens your taste buds, the coconut adds chewiness, and the white chocolate adds creaminess. All heavenly!
If you are on a gluten-free diet be sure to use GF cereal and flour in these cookies! You can use any gluten-free corn flakes or similar cereal that you like.
This is a classic recipe with all the usual ingredients. These are followed by oats, corn flakes, coconut, and white chocolate. The bulk of the ingredients are fairly standard but the cereal, coconut, and white chocolate additions really sets these apart.
When you are making cookies, do yourself a favor and grab a few sizes of cookie scoops, the kind with an arm that sweeps the bowl of the scoop, releasing the dough. They make cookies super easy and all the same size so they bake more evenly!
These are truly kid-friendly and they will beg you to make them over and over! If they don’t like coconut, you can just leave it out or use a food processor to chop it into smaller pieces.
I love cardamom and allspice but you can leave them out if you want, that would make these cookies more traditional. You can also substitute whatever your favorite spices are – make them the way you love them!
These Crunchy Oatmeal Cookies are a blast from the past for me with a touch of flavors I’ve come to love as an adult. I hope you love them too and enjoy the extra crunch from the cereal. Indulge in this taste from!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Crunchy Oatmeal Cookies:
- Butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, cardamom and allspice (optional), oats, cornflakes, coconut, white chocolate
PRO Tip:
You can beat the butter and sugars together until smooth and creamy and then add the eggs and vanilla. You don’t have to worry about mixing too much at this stage until you add the flour. If you are using regular wheat flour you run the risk of developing the gluten which gives you tough cookies. This is not an issue with gluten-free but you should never overbeat the dough once the flour is in and you have a good dough!
PRO Tip:
I use the same sheet of parchment for an entire batch of cookies, no need to replace it each time it comes out of the oven!
How to make Crunchy Oatmeal Cookies:
- Using a stand mixer or hand mixer, cream the butter and two sugars together. Then mix in the eggs and vanilla until incorporated.
- In another bowl, combine the flour, baking soda, salt, cardamom and allspice (if using), whisking until thoroughly blended. Add the dry ingredients to the sugar/butter mixture, beating until smooth. Add the oatmeal, cornflakes, coconut, and white chocolate, mixing until evenly distributed. Scrape the bowl thoroughly.
- Scoop balls about the size of a walnut and place on a parchment-lined baking sheet, leaving about 2-inches (5cm) between each one to allow for spreading. Bake at 350°F (180°C) for 11 to 14 minutes or until golden brown, spinning the pan front to back halfway through the baking time. Leave on the baking sheet pan for a minute then transfer to a wire rack to fully cool.
- Portion the dough onto the second lined baking sheet pan while the first one is baking. Baking one pan at a time gives you the most even baking results.
PRO Tip:
You can use any spices you like in these cookies. I like to use those I don’t use as often for cookies like these. Today I chose allspice and cardamom, but use whatever spices you and your family prefer.
PRO Tip:
If it has been a long time since you bought spices for baking, you probably should consider refreshing your collection. I usually go through them at least once a year and replace the oldest with new jars. Spices lose their potency quite quickly once you open the jar. If you haven’t done this in a while, you might want to take inventory.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Mixing bowls
- Baking sheet pans
- Parchment paper sheets
- Stand mixer or hand mixer
- Cookie scoop
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Crunchy Oatmeal Cookies (GF)
Crunchy Oatmeal Cookies are a blast from the past with a different twist that I love. They really live up to their name with all the chewy goodness of traditional oatmeal cookies but with corn flakes that makes them super crunchy too!
Ingredients
- 1 cup (2 sticks; 227g) butter, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (213g) firmly packed brown sugar
- 2 large eggs
- 1 tsp vanilla paste or vanilla extract
- 2 cups (240g*) gluten-free all-purpose flour* or regular all-purpose flour like Gold Medal
- 1 scant tsp baking soda
- 1/2 tsp kosher salt**
- 1/4 tsp ground cardamom or nutmeg, optional
- 1/4 tsp ground allspice, optional
- 2 cups (178g) gluten-free old-fashioned oats
- 2 cups (80g) gluten-free corn flakes cereal
- 1 cup (85g) sweetened coconut (leave out if desired)
- 1/2 cup (85g) white chocolate chips
Instructions
1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In the bowl of your stand mixer or a large bowl if using a hand mixer, cream the butter with the two sugars, then mix in the eggs and vanilla. Turn off the mixer.
3. In another bowl, whisk together the flour with the baking soda, salt, cardamom, and allspice (if using). Add the flour to the sugar mixture and beat on low until barely incorporated, then increase to medium speed and mix until smooth. Add the oatmeal, corn flakes, coconut, and white chocolate, mixing just until evenly distributed. If you have time, chill the dough about 30 minutes, covered, to firm up the butter.
4. Scoop out balls of dough about the size of a walnut and place on a prepared baking sheet about 2-inches (5cm) apart. Bake 11 to 12 minutes until golden, spinning the pan front to back halfway through the baking time. Remove from the oven and leave on the sheet for a minute to firm up then transfer to a wire rack to fully cool.
5. Place dough balls onto the second baking sheet while the first set is baking. Baking one pan at a time gives you the most even baking results – I recommend it if you have the time. It really does move quickly.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s or another brand you will likely not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 235Total Fat: 7gSaturated Fat: 5gUnsaturated Fat: 3gCholesterol: 20mgSodium: 182mgCarbohydrates: 38gFiber: 2gSugar: 15gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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