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Buttery Crunch Oatmeal Cookies Recipe

Buttery Crunch Oatmeal Cookies Recipe

By Kathypatalsky

These Buttery Crunch Oatmeal Cookies are slightly chewy, mostly crispy, very buttery and packed with oaty texture and nutty flavor. Sweet, sassy, hearty – with a nice amount of healthy stuff too – like wheat germ and rolled oats. These cookies give “oatmeal cookies” a good name! Squish some vanilla ice cream between two cookies for the perfect oatmeal cookie ice cream sandwich. Get my vegan bakeshop inspired recipe..

One of my favorite little bakeshops is a tiny bakery called, what else, Bakeshop. Located right outside of Washington DC, in Arlington, Virginia, they serve up yummy treats like cupcakes in creative flavors, cookies, brownies and even pancakes on the weekends. They also serve a nice selection of vegan goodies. Including a vegan ice cream sandwich with vanilla ice cream squished between two buttery vegan oatmeal cookies. It is SO good.

So I simply had to try and recreate that cookie recipe to make my own oatmeal cookie ice cream sandwiches. While these cookies aren’t exactly like Bakeshop’s cookies – I’d say they are pretty darn close!

Plus my recipe is packed with a combo of sweet and sinful ingredients. I matched up healthy wheat germ with decadent vegan buttery spread. Light, friendly oats with a heaping scoop of sugar.

And if you’d like to sub with non-vegan ingredients, you can do so as well.

Some more interesting posts:

Thin and Crispy Oatmeal Cookies

Carrot Cake Oatmeal Cookies

Oatmeal Pecan Lace Cookies

Buttery Crunch Oatmeal Cookies

makes 18 cookies


  • 1 1/2 cups oats
  • 3/4 cup white flour
  • 1  cup sugar
  • 1/4 cup maple syrup
  • 1 1/2 sticks vegan buttery spread sticks
  • 2 Tbsp apple cider or white vinegar
  • 3/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp ginger powder
  • 3/4 cup wheat germ
  • 3/4 cup soy milk
  • 1 Tbsp water
  • 1 1/2 Tbsp baking powder
  • optional: 1 mashed banana (adds moisture and body)


1. Preheat oven to 375 degrees.

2. Combine all dry ingredients. Add in wet – fold well.

3. Scoop clumpy balls of cookie dough onto a lightly greased baking sheet.

4. bake for 14-18 minutes. For crispier cookies, bake longer – for chewier cookies bake less. The cookies shown baked for about 17 minutes.


Serve as is, or squish a nice scoop of ice cream for a oatmeal cookie ice cream sandwich. I tried one with coconut milk vanilla ice cream – yummy sunny treat!