Crispy Oatmeal Chocolate Chip Cookies (Michael Smith)

"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!"
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
36 cookies




  • Preheat your oven to 375°F.
  • 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.
  • Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
  • Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
  • 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!

Questions & Replies

Got a question? Share it with the community!


  1. These cookies are absolutely delicious. My husband likes raisins in them, too, so I added about a cup with some trepidation, but they’re still amazing. I did sprinkle some kosher salt on them after baking, too, which only enhanced the deliciousness. This is my new go-to cookie recipe. Thanks!!
  2. I've been searching for the perfect chewy and crunchy combo and this is AMAZING. Everything I wanted. It's now a family favorite!
  3. This recipe produces a crisp and tough cookie, not a tender crisp cookie. If I were to approximate this recipe again, I would decrease sugar by 1/4 and increase the flour by 1/4 and replace 1/2 or all the baking powder with baking soda. Would bake at 350° to attempt a crisp cookie without over-baking. Cooled cookies packed in the cookie tin overnight just get harder.
  4. I made these cookies tonight and all I can say is YUM!!!! Thanks for posting this recipe...
  5. Amazing! Thank you for this delicious recipe!


  1. Addition of a small amount of cayenne..


I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
View Full Profile

Find More Recipes