Chewy Strawberry Oatmeal Cookie Crumble

Chewy Strawberry Oatmeal Cookie Crumble

8 Reviews 3 Pics
Rachel Lewis
Recipe by  Rachel Lewis

“This recipe is fun, delicious, and easy to make.”

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Adjust Servings

Original recipe yields 12 cookies



  1. Preheat oven to 350 degrees F (175 degrees C )
  2. In a medium bowl, whip the eggs with an electric mixer. Gradually add two cups of sugar and salt. Mix until light and thick.
  3. Stir in melted butter and vanilla. Then fold in packets of instant oatmeal. Finally add remaining 1/2 cup of sugar.
  4. Spread cookie batter to about 1/2 inch thickness on a well greased cookie sheet. Bake in preheated oven for 10 minutes or until top is browned and edges are crispy.
  5. While the cookie is still warm, break apart the large cookie into pieces.

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Reviews (8)

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Since the previous reviewer thought they were too sweet (there's already sugar in the packets!), I eliminated the final 1/2 cup of sugar and spread the batter in an 11 x 7 pan; I also used the raisins and spice flavor. After baking the batter about 45 minutes, I cut it into squares. They were still too sweet for my husband, so I took them in to work, where everyone thought they were great! If I make them again, though, I'll try reducing the sugar by another 1/2 cup and baking in a 9 x 13 pan for 20-25 minutes. GREAT way to use up a flavor nobody cares for anymore! (Even Quaker Oats Web site doesn't have any recipes using INSTANT oatmeal!)



Wish I had read the reviews ahead of time, cause I too thought this was WAY too sweet. Also, I disagree about cooking it until it's "browned and edges are crispy." I got the edges crispy, and even though wasn't browned yet was still overdone. Once cooled, the edges were hardened up enough that I couldn't eat it, so I pulled some out of the middle. I used some kind of spice flavored oatmeal as it's what I had. This recipe has potential but needs some work -- I was surprised to see something using instant oatmeal and think it's great that any flavor could be used to fit one's tastes. I prefer this type of low-fat thing over cookies, but not when it's that sweet.



I read the other reviews before I made this and made a few changes. First, I used Maple and Brown Sugar flavored oatmeal and cut back to 1 cup of Splenda (which measured cup for cup to sugar) instead of the 2+ cups of white sugar. I added about 1/4 - 1/2 teaspoon more vanilla (I always eye the vanilla and add more than every recipe calls for). I baked it for 12 minutes on 350, then turned on the broiler and let the top brown for 1 minute. It is soooo good and not overly sweet. Makes great breakfast cookies/bars!

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Amount Per Serving (6 total)

  • Calories
  • 562 cal
  • 28%
  • Fat
  • 8.4 g
  • 13%
  • Carbs
  • 118.7 g
  • 38%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 113 mg
  • 38%
  • Sodium
  • 673 mg
  • 27%

Based on a 2,000 calorie diet



previous recipe:

Aunt Gail's Oatmeal Lace Cookies


next recipe:

Caramel Oatmeal Pudding Cookies