What are the Different Types of Oatmeal Cookies?

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  • Written By: Sheri Cyprus
  • Edited By: Bronwyn Harris
  • Last Modified Date: 24 February 2020
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Few people can resist fresh oatmeal cookies still warm from the oven. There are many possible variations on the basic oatmeal cookie such as adding different fruits, coconut, nuts or even chocolate added to the batter. The two main types of oatmeal cookies are thin and thick.

Thick oatmeal cookies are soft, while the thin ones are crispy. Many people like both, but some have a strong preference for one type over the other. The thick kind of oatmeal cookie is usually moist, yet cake-like in texture. The thinner oatmeal cookie is sometimes slightly crunchy and may have a crumbly texture.

Making thicker balls of dough and slightly under-baking them tends to result in the soft and thick type of oatmeal cookie. Flattening smaller amounts of oatmeal cookie dough is likely to produce thin and crispy cookies. The type of fat used in the cookies doesn't usually make that much of a different in the texture.

Butter, shortening or oil may be used to make oatmeal cookies. The type of fat used depends on each particular recipe. All purpose or whole wheat flour may be used. Oatmeal cookie recipes that have high amounts of flour added may result in somewhat thicker cookies. Brown sugar is called for in most oatmeal cookie recipes and extra sweetness can be added with raisins.


Raisin oatmeal cookies are very popular. They're a classic after school snack when enjoyed with a glass of cold milk. Some people like to add other fruit such as orange, apple or banana to oatmeal cookie dough. Coconut is a common addition and may help to create the crispy type of oatmeal cookie.

Cinnamon and vanilla are used in virtually all oatmeal cookie recipes. Some bakers like to add allspice or nutmeg. Peanut butter and/or chocolate chips may also be added to oatmeal cookie dough. Nuts and mini marshmallows mixed into the cookie batter create a rocky road version of oatmeal cookies. Oats are thought to lower cholesterol and they also add fiber to the diet.


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Post 2

I have found that adding a little molasses or corn syrup to the recipe produces a chewier cookie. I like the soft kind myself, but I can see the sense in having a chewy cookie recipe on hand to send somewhere.

I also like roasted pecans in my oatmeal cookies. My husband likes walnuts, but pecans are number one, to me. I'm fond of pecans anyway, and nothing is better than toasted, salty pecan pieces in oatmeal cookies. Yummy! I also soak my raisins before adding them to the cookies. Makes them softer in the final product. They're not nearly as difficult to chew when you soak them.

Post 1

The article neglected to mention the chewy kind! These are medium thickness and don't get crisp, but neither are they soft. These are probably my favorites, with the crispy kind coming in second. The crispy kind are great for dunking in a glass of milk. I like to eat the chewy kind with a cup of coffee or tea.

Raisins work best in the chewy or soft kind. They can harden like little rocks in the crispy cookies.

If you're sending a care package overseas, the chewy cookies travel well and nearly always arrive intact and not in crumbs. I speak from personal experience.

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