This is a recipe for perfectly crisp Paper Bag Oatmeal Cookies. This easy-to-make cookie will quickly become one of your favorites!
Paper Bag Oatmeal Cookies
Of all the oatmeal cookie recipes I’ve tried, this one is pretty much my favorite. The reason is the texture. It’s not soft. It’s crisp! And the secret to getting these cookies nice and crispy is the paper bag. The cookies are placed onto the paper bag to cool. The bag absorbs the extra butter and makes the cookies perfectly crisp!
🛒 Ingredients Needed:
- old fashioned oats
- brown sugar
- all purpose flour
- baking soda and salt
- butter
- water
✏️ How to make Paper Bag Oatmeal Cookies:
*The complete, printable recipe is in the recipe card at the end of this post.
- Place oats and sugar into a large bowl. Sift the flour, soda and salt into the bowl, too and whisk together.
- Add the butter and water and mix together well.
- Form the dough mixture into a 1 inch diameter log. Wrap in plastic or foil. Chill thoroughly (overnight is best).
- Preheat the oven to 350℉
- When ready to bake, slice chilled log thinly. You will need a sharp knife, and you may want to warm your knife with hot water for easier cutting.
- Place cookies on an ungreased cookie sheet at least 2-inches apart (cookies spread considerably). Use parchment paper if you have it.
- Bake for 7 to 11 minutes until crisp and golden brown.
➡️ Tips and Substitutions:
- Add some chocolate, butterscotch or white chocolate chips to these cookies!
- Don’t use quick cooking oats for this recipe. You need the texture of the old fashioned oats in order for the texture of the cookies to turn out crisp.
- It’s okay to use either light or dark brown sugar in this recipe.
- Add a little ground cinnamon into the batter if you want some spice added in!
Cut open a brown paper grocery bag and lay out on your counter turned inside out.
Cool the cookies slightly, then place them on the paper bag. The paper will absorb the extra butter and make cookies perfectly crisp!
✔️ Storage Tips:
Cool cookies completely before storing. For cookies that will be eaten in a day or two: store crisp cookies in a container with a loose-fitting cover.
Cool paper bag oatmeal cookies completely before wrapping and freezing. To protect the flavor and texture and prevent the cookies from drying out, wrap them tightly in heavy duty aluminum foil or freezer wrap, or pack in freezer bags or plastic freezer containers with tight-fitting lids. Remove as much air as possible and seal tightly. Freeze for up to 6 months.
❤️ What I Love About These Cookies:
- I love the flavor and the texture.
- Crispy oatmeal cookies are excellent dipped in a tall glass of cold milk.
- They are easy to jazz up with chips or spices, if desired!
Best Cookie Recipes:
Paper Bag Oatmeal Cookies
Ingredients
- 3 cups old fashioned oats
- 1 cup packed brown sugar
- 1 cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) butter, melted (allow to cool slightly before adding)
- ¼ cup water
Instructions
- Place oats and sugar into a large bowl. Sift the flour, soda and salt into the bowl, too and whisk together.
- Add the butter and water and mix together well.
- Form the dough mixture into a 1 inch diameter log. Wrap in plastic or foil. Chill thoroughly (overnight is best).
- Preheat the oven to 350℉
- When ready to bake, slice chilled log thinly. You will need a sharp knife, and you may want to warm your knife with hot water for easier cutting.
- Place cookies on an ungreased cookie sheet at least 2-inches apart (cookies spread considerably). Use parchment paper if you have it.
- Bake for 7 to 11 minutes until crisp and golden brown.
- Cut open a brown paper grocery bag and lay out on your counter turned inside out.
- Cool cookies slightly, then place them on the paper bag. The paper will absorb the extra butter and make cookies perfectly crisp!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
