Thin and Crispy Oatmeal Cookies

When it comes to cookies, what camp are you in? Soft and puffy or thin and crisp?

I’ll admit, I have never, NEVER (sorry to shout but this is important), met a crispy cookie that I have liked. I just haven’t. I am a soft and chewy cookie girl all the way. No compromise. It doesn’t matter how delicious the cookie is – if it is crispy, I’m probably not going to waste the calories.

Until now. These cookies. Oh, these cookies. They are so utterly delicious, I really don’t know where to start. You might be wondering why I tried them in the first place since crispy cookies are not my thing. In the interest of full disclosure it is only because I frequently let my kids pick what treat they want to help me bake and after poring through my cookbooks, my 4-year old who can’t read but must have a good cookie psyche, pointed to these. In a book without pictures no less. Argh. I tried to lie to him and tell him he had pointed to Double Chocolate Chewy Morsels but curse his little learning-his-letters brain, he insisted there was no “Duh” sound in the letters he was pointing to and my battle was lost.

So we made these. And even after they exited the oven and cooled, I was not convinced. I didn’t try them. Not me. Not me and my anti-crispy cookie bias. Even as my kids were literally scarfing them down, I was unmoved. Until my sweet sons started dipping these cookies into their glasses of frothy, cold milk. And then for some reason, the golden halves of cookie dripping in icy milk had me rethinking my staunch refusal and I decided to take one little taste.

Oh my starlit heavens. These are amazing. Somehow I was won over. The buttery crispness of the cookies with a very, very, very slightly chewy center (probably because I underbake everything) had me eating another and another and another. I was no longer in control of my own actions. I just couldn’t stop. Dipped in milk these are unreal. But even on their own, I have to confess that I’ve been converted to thin and crispy. Not for every cookie in the world, but for these oatmeal cookies? I’ll go thin and crispy any day.

Thin and Crispy Oatmeal Cookies

One Year Ago: Healthy Banana Bran Muffins
Two Years Ago: Chicken Cordon Bleu {The Easy Way!}
Three Years Ago: {No-Bake} Oreo Cheesecake

Thin and Crispy Oatmeal Cookies

Yield: Makes about 2 dozen cookies

Thin and Crispy Oatmeal Cookies

Don't substitute quick oats in this recipe; you'll hate me because the cookies won't look like the ones in the pictures. It's old-fashioned rolled oats all the way here.

Ingredients

  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons butter (1 3/4 sticks), softened but still slightly cool
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/2 cups old-fashioned rolled oats

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Line large, rimmed baking sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl (of a stand mixer or with a handheld electric mixer), beat the butter, granulated sugar and brown sugar together until just combined, about 20 seconds. Increase the mixer speed to medium and continue to beat until light and fluffy, about 1 minute longer. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla and beat on medium-low until well mixed, about 30 seconds. Scrape down the sides of the bowl again. Add the flour mixture and mix until barely incorporated, 10-20 seconds. It's ok if there are a few dry spots. Gradually add the oats and mix until well-combined, about 30 seconds to 1 minutes. If needed, give the dough a final stir with a wooden spoon to ensure that no flour pockets remain and that the ingredients are evenly distributed.
  4. Scoop out about 2 tablespoon-sized mounds of dough and roll them to form balls. Place the cookies about 2 1/2-inches apart on the baking sheet(s) - about 8 cookies per sheet. They will spread quite a bit. Lightly press each cookie to about 3/4-inch thickness (I found after baking one sheet of these that I didn't need to press them at all so use your best cookie judgment).
  5. Bake 1 sheet of cookies at a time until the cookies are golden brown, edges are crisp, and centers are still very slightly soft, 13 to 16 minutes. Cooling the cookies completely on the baking sheet will yield crispier, more perfect cookies.
http://www.melskitchencafe.com/thin-and-crispy-oatmeal-cookies/

Recipe Source: adapted ever so slightly from The Cook’s Country Cookbook from America’s Test Kitchen (used salted butter instead of unsalted)

132 Responses to Thin and Crispy Oatmeal Cookies

  1. Lindsey says:

    Made these this evening subbing about 1/2 a cup of coconut flakes for some of the oatmeal, and 6 tablespoons of the butter for coconut oil. They are not crunchy this way except for the edges, but BOY are they GOOD!!

  2. Jamie says:

    I made these today and they are absolutely easy, simple, and most importantly a perfect cookie. How could anyone not love these?! I used King Arthur “white” whole wheat flour. Thanks for the recipe!

  3. Alexis Erickson says:

    Omg best cookies ever, better after a few days:) I increased the brown sugar ,used a half a cup, a Tablespoon of Molasses drizzled thru last mix. Best ever. Been looking for this type of oatmeal cookie for 35 yrs. I don’t like the thick ones. These are almost Florentine type. Thank you! My husband and friends just devoured them:)

  4. Jane says:

    Has anyone tried adding raisins and or white choc chips? Would love to make these as a bday treat for someone!

  5. shannon says:

    these were called Oatmeal Favorites back in the day, nice to see the recipe. A bit of history, they go back to the 1800’s 😀

  6. Kirsten says:

    I’ve been looking for a cookie like this for years. YUM YUM!!

  7. Aisling says:

    Hi Mel,
    I was thinking of making these for some family that are gluten intolerant – do you think these would work with GF oats and GF flour? Thanks and these look great!

  8. Sharon says:

    I just make thin and crispy cookies today. It was so darn good. Thank you for the recipe. I’ll bring it to my brother’s family house for Christmas. Merry Christmas and A Happy New Year (smile)

  9. Debbie says:

    I was in a large home store today that offers products from around the world and they offered a crispy oatmeal cookies at check out but didn’t try one until I finished with check out. It was a great light crispy cookie. I knew I had the ingredients at home so I googled “crispy oatmeal cookie” and found this one and so glad I did! It is as good or better since it is fresh home baked. I used a heaping teaspoon since it does spread and it makes the perfect size for us. Thank you for sharing :)

  10. Amani says:

    Hi Mel,

    i just finished making your cookies and they are soooooo good. i love crispy cookies and these are perfect!

    Thanks a lot for this recipe

  11. Natalie says:

    I have been searching for the “ultimate” crispy oatmeal raisin cookie for my husband. I came across this recipe and decided to try them. Today is his birthday and he is going to be so delighted to get these. Not only are they crispy, they are delicious. (Make sure you follow the directions and let them cool completely on the baking sheets.) I just added one cup of raisins to the recipe. Next time I will try to add a little cinnamon. I have this recipe bookmarked to make again.

  12. Florence says:

    Can I add walnuts?

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