Crispy Oatmeal Chocolate Chip Cookies (Michael Smith)

READY IN: 25mins
Recipe by Nif

Another recipe from one of my favourite Canadian chefs, Michael Smith. He likes to rely on the senses and intuition instead of following a recipe. BUT this recipe the way it is written, is terrific! I'm sure that these would be less crispy if cooked for less time, but they are perfect the way they are. The molasses and vanilla add the best flavour! These have a nice light crunch, perfect for dipping in a glass of cold milk. Enjoy!

Top Review by avantgrdnr

I made two batches, one with the spices and one without. We preferred the spiceless ones. I used a half of a cup of brown sugar and one quarter cup of white sugar. I was out of molasses so I substituted agave syrup. These were so delicious, we could have eaten them all in one sitting, Mine were done in 12 minutes, as well.

Ingredients Nutrition


  1. Preheat your oven to 375°F.
  2. Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and ‘creamy’. If you don’t have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
  3. Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
  4. Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
  5. Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

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