Thin and Crispy Oatmeal Cookies
These thin and crispy oatmeal cookies are absolute perfection! Crispy, buttery, and completely addictive – I dare you to eat just one!
I am a soft and chewy cookie fan all the way, but there is something about these thin and crispy oatmeal cookies that is absolutely irresistible.
They are so classic and so delicious!
Key to a Crispy Cookie
The cookie dough for these oatmeal cookies is very straightforward. Nothing fancy about it!
The reason the cookies end up being thin and crispy instead of soft and chewy are due to a couple of reasons:
- higher butter to flour (and eggs) ratio
- more granulated sugar, less brown sugar
- old-fashioned rolled oats, not quick oats
- slightly longer baking time (don’t underbake!)
The dough can be mixed in a stand mixer or in a bowl with a handheld electric mixer.
The key is to not over mix the dough once the dry ingredients are added.
Old-fashioned Oats vs Quick Oats
The recipe for these thin and crispy oatmeal cookies calls for old-fashioned rolled oats.
Subbing in quick oats will change the texture and outcome of the cookies. They’ll likely be thicker and puffier instead of thin and crispy. (It also doesn’t work to sub in steel cut oats.)
It’s important to use old-fashioned rolled oats for the best outcome!
A Tried-and-True Favorite
It goes without saying that these delightful oatmeal cookies are delicious dipped in a glass of cold milk. YUM!
This recipe has over 1,000 5-star reviews for a reason! So many of you have fallen in love with them, too.
Grace says: This is my all time favorite recipe I’ve used for years, after trying this you won’t be able to go back to any other oatmeal cookie recipe and all other oatmeal cookies will taste inferior. ⭐️⭐️⭐️⭐️⭐️
MM says: Amazing cookies! I’m afraid to make them again because I ate 18 cookies in 4 days. They’d be good with chocolate chips in them too. Maybe I’ll try it when I get better at sharing… ⭐️⭐️⭐️⭐️⭐️
Sara says: OK. I didn’t think these would be as good as they are. I’ve had oodles and oodles of oatmeal cookies and these are now our favorite. ⭐️⭐️⭐️⭐️⭐️
Linda says: These are wonderful..Buttery, chewy and crisp. I’m eating them with a glass of cold milk. I baked them 16 min. ⭐️⭐️⭐️⭐️⭐️
FAQs for Thin and Crispy Oatmeal Cookies
Yes, the dough freezes great!
I use salted butter.
I usually store them in a covered container but if you want them to stay extra crispy, you can try storing them uncovered.
In this recipe, you definitely want to use old-fashioned rolled oats. If not, the cookies won’t spread the same and the texture could be completely off.
Thin and Crispy Oatmeal Cookies
Ingredients
- 1 cup (142 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons (198 g) butter (I use salted), softened but still slightly cool
- 1 cup (212 g) granulated sugar
- ¼ cup (53 g) packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups (250 g) old-fashioned rolled oats
Instructions
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- 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).
- 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.
Notes
Recipe Source: adapted ever so slightly from The Cook’s Country Cookbook from America’s Test Kitchen (used salted butter instead of unsalted)
Recipe originally published June 2013; updated November 2022 with new photos, recipe notes, etc.
I decided to try these cookies because they looked like the cookies my mother used to bake when we were kids – her recipe is sadly long gone. I’ve been baking for over 50 years (it’s how I used to earn my allowance as a kid lol) so I know a thing or two about baking. Not really sure what happened but I followed the recipe exactly and mine turned out nothing like the ones in the pictures. The batter was stiff but that is usually how oatmeal cookies start out. I flattened them slightly before baking and these were hard and dense, not thin and crisp in the least. Mine are definitely dunkers because they are too difficult to eat dry. And yes, I spooned and swiped the flour into the measuring cup. They taste ok just not what I was hoping for.
Literally the best oat cookies ive ever tried . Thank you
I read Mel’s comment about how she would have never considered a crispy cookie. I’m the exact opposite and that’s the reason I intentionally sought out a crispy recipe. I can’t cook as far as one ca spit and the thought of me attempting to bake cookies made everyone in my house laugh and cringe. These turned out soooooooo perfect for everyone, even the non-crunchy lovers. It has enough bite and chew at the same time. Did I say perfection?! Mel, these are genius!!!
Hello,
My family love these cookies. However, I would like to adjust the recipe a bit because my cookies don’t look like yours. They seem very buttery, and I can’t make as big dough ball sizes as you because then it spreads so giant and thin. I wonder if I’m using too much butter and then the batter is thinner. My cookies are very thin and I can feel how buttery they are. They are still crispy and chewy in the centre. I just converted your butter measurements in Google and came up with around 197g of butter. Too much? Also, can I reduce any of the sugar to make it more healthy? I have a small countertop oven and I was cooking them at 160 celsius for 10-15 minutes. Thanks very much!
Hi Samantha, if they are baking up really thin, I’d suggest using more flour. I haven’t tried reducing the sugar, so I don’t have a good suggestion without altering the end result. Sorry!
Hi Samantha, It sounds like your butter may be too soft. The dough should be pretty firm when you scoop it. If it’s not firm try chilling it until it is. For mine, I took 2 sticks of butter out of the refrigerator and microwaved them, together, for 15 seconds, just enough so they weren’t rock hard but they were still very firm and my cookies baked up beautifully.
How do you store them so they stay crispy?
I usually store them in a covered container but if you want them to stay extra crispy, you can try storing them uncovered (if you live in a humid environment, they will soften no matter what).
Try storing them in a container with a few saltine crackers!
I’m craving a delish oatmeal cookie and this recipe sounds decadent…. But I saw someone post 210 calories each??? I think it’s a joke but can someone tell me if they tried less butter/margarine? What lower fat substitute can I use ??
I got 3 dozen 2-3 inch cookies and by my calculation, they have approx 100 calories each. I added up the calories in all of the ingredients and divided by 36. Still not diet food by any stretch of the imagination but not 210 calories either. BTW, they are worth every single calorie too.
Hi, Mel! I ready want to bake these cookies. However, die to the lockdown, I could get my hands on only quick cooking oats. Do you think using them would be alright?
Definitely worth a try! The texture will be a bit different, but I know others have used them and reported back with pretty good results.
Hands down the BEST Oatmeal Cookies I have ever made!!
I followed the directions exactly.
With the second batch, I added 1/2 cup unsweetened coconut. Delicious! Thank you so much for this recipe! 🙂
Perfectly crispy oatmeal cookies! I don’t like chewy cookies so I went looking online for crispy oatmeal cookies and came across your recipe. I know from experience that if there’s too much brown sugar and not enough white sugar that the cookies will not be crispy.
your recipe has the perfect ratio of sugar to butter and dry ingredients.
I won’t be searching for any more oatmeal cookie recipes as this is now my staple recipe.
AMAZING!!!!! About a month ago I stumbled on Red Oval Farms oatmeal cookies and I really liked them. (never really liked oatmeal cookies too much before). Well, can’t find them anywhere so I decided to make some and found this recipe. I am so glad I did. These taste similar to the ones I mentioned above, but better. Thank you
I love the oatmeal cookies. Thanks Mel
Can’t wait to make the sweet and sour meatballs
how many calories is this? thanks
Hi Mel! Can I freeze this cookie dough? I want to make and freeze a variety of cookie dough so I can pop a cookie in the oven when we are snackish but I don’t know what type of cookie dough freezes the best. Do you have any suggestions on what cookie doughs freeze well?
Yes, this dough freezes great! Usually drop cookies like this (and chocolate chip cookies) freeze great!
Thank you Mel! This recipe is absolutely THE BEST!! I was quite sceptic at first cuz I tried sooooooo many oatmeal cookies recipes and can’t seems to find the one I like! I cut down the sugar amount to 1/2 cup of granulated white sugar and 1/4 of brown sugar, it still works fine! Very crunchy! I absolutely fell in love with it the first bite I took! However, I still feel a bit sweet for me, I might try to cut down more~ I also added extra 1 cup of sliced almond, it’s absolutely heavenly! I just hope it will still be crunchy tomorrow, cuz all the other cookies I made so far, has been soft the after 1~2day in sealed bag and/or sealed container 🙁 to play safe, I made 2 batch for now, and freeze the rest of the dough for next time 😀
I’m not a fan of oatmeal cookies in general, but my husband loves them. I made a batch of the “thick and chewy” kind a couple of years ago and he complained they weren’t crispy enough, so I quit making oatmeal cookies. Then I found this recipe. OMG they are so good I’ve already eaten half of the batch I made yesterday, and my husband is mad because they’re disappearing so quickly. (Must be all the butter??) I plan on making these a LOT. The recipe is perfect as is, but I’m thinking about adding some coconut to the next batch just for variety. Thank you for this absolutely de-LISH recipe.
Holy cannoli! These cookies are incredible! Oatmeal cookies are not in my top favorite, well they weren’t anyways until now! My husband loves oatmeal cookies Holy cannoli! These cookies are incredible! Oatmeal cookies are not in my top favorite, well they weren’t anyways until now! My husband loves oatmeal cookies and he’s a tough critic but he actually told me just now to get online and rave review!! So if I could give 6 stars I would!!
QUESTION: can I REFRIGERATE the dough?
And what should I do when I take it out of the refrigerator to prepare them for baking?
I might as well ask the same about FREEZING for others that may have that question.
I have some dough left over… but if I don’t get them into the fridge soon I fear I’ll end up eating all of it! LOL thanks so much for this awesome recipe!!
Hi Christina, yes, you can refrigerate the dough. The cookies can be baked straightaway! you might want to add some extra baking time to account for the chilliness, just watch closely! (Same with freezing! the dough can be cooked from frozen).
how many calories is this? this looks so tempting and delicious and i really want to try it but i’m currently on a diet and counting my calories 🙁
Given the large butter and sugar content, I estimate that each cookie is approximately 210 calories on average. Assumes final cookie is 3.0 inches in diameter and 1/2 inch thick in middle, tapering to 1/4 inch at edges.
These were delicious. I like a crisp cookie and these didn’t disappoint!
These cookies are so simple yet so delicious! Everyone that says they don’t like oatmeal cookies and eats these falls in love. Perfect crispy edges and slightly soft centers make these hard to resist! Anyone who tries them asks for the recipe ❤️
I have made these several times and my family LOVES them. I follow the recipe but add cinnamon and pecans. GREAT RECIPE! Thank you.
Obsessed with this recipe. The perfect crispy and delicious cookie with afternoon tea!!! I did add 1 tsp cinnamon.
Holy crap. I have never really liked oatmeal cookies. Until now. These are crunchy and buttery and I can’t stop eating them. I split the batch, added raisins for my wife (I’m not a raisin fan) and put Chopped pecans in mine. Frankly, any extra ingredient you might wish to add will work.
I made a batch last week. They’re gone. Making more tonight. This recipe is a keeper. Don’t change a thing unless you just want to add raisins or dried fruit or nuts or whatever. Even plain these are delicious.
Has anyone every tried these with gluten free flour and dairy free butter?
Ok, *****+Wow Killer Cookies!
I’m a BBQ/Tool Time Man who has never Baked before! My wife from Europe can make bake and cook magically!
Worthy note:
So I’m bored having a desire to cure my munchies knowing my wife likes well baked things and hates cookies let alone chewy ones!
Wow did I get lucky tonight!
I didn’t mess up the recipie and I like creativity! So looking around the cuberts I found and added Dried Dates, Raisins, Apricots and Chopped Walnuts a little less sugar hence the Dates!
Wow Bam Bingo! A winner I got lucky tonight! lol
I used coconut oil instead of butter as I am allergic to dairy. Hot day here so my coconut oil wasn’t firm enough. Found end result was that bottoms of cookies sl greasy but cookies crispy. Am sure would be tastier w/butter. Needed a bit more salt.
I also used reg flour and about 1/4 C coconut flakes. In 1/2 the batch I added a handful raisins. Sorry can’t answer to the GF question. I like my mo in law’s 70 year old crispy oatmeal cookies much better for taste. Will look for recipe. May try avocado “Pure Blend” next time.
holy sh**!!!!!!!
Thanks a bunch lol my entire family WOLFED these down in like 10 mins!
Quarantine just got a little sweeter <3
These are the BEST oatmeal cookies I have ever made! This is a great recipe! I used Kerry Gold Butter, which I believe made them even better!!
These really took me back to my childhood. These taste just like the ones my neighbor used to make. They were the best we ever ate. and he would not share his recipe! Every time mom made oatmeal cookies she would lament that they weren’t the same as his. These are his cookies! I can’t wait for my sisters to taste them!
Thank you!!!
I’m an experienced baker and -until these- never found an oatmeal recipe that I loved (ether too soft, too thick etc). These are the perfect combo of crisp and chewy. They are BOMB. I add 1/2 tsp. cinnamon and 1/3 C golden raisins, and reduce both the white sugar and the brown. The only problem is that I can easily eat 3 in one sitting . . . THANK YOU!
How much sugar on both did you reduce it to?
Tnank you so much! I have translated it to HEBREW and sent it to all my friends 🙂 they were great!!!
These are best oatmeal cookies we’ve had…my husband loves thin and crispy and I love chewy but these have all of it. I also added chocolate chunks to a few.
Cookies Were terrible I’ve been baking a lot of years cooking baking you name it I should’ve known better I thought this recipe looked a little wonky this must be a joke because his cookies did not come out thin or crispy
I would say operator error…have you read the amazing reviews? I have made these cookies 20+ times and they are absolute thin and crispy perfection every time.
The best oatmeal cookies I have ever made and I’ve tried numerous recipes for thin and crispy ones over the years. I made them a bit smaller the second time around and added 1/4 cup sliced almonds ( Trader Joe’s) and 1/4 cup chop dried raisins/cranberries/blueberries ( Trader Joe’s). I will increase to 1/2 cup each the next time. Thank you!
Ive been searching for a CRISPY oatmeal cookie. I found it!! So very delicious. Directions were easy, and detailed to create that perfect coolie. I did add a cup of chopped walnuts. Thank you!!
Made it by hand !!
Truly the best CRUNCHY oatmeal cookies I’ve had.
I made these without an electric mixer, and I didnt even take that long. I did add some cinnamon to mine though cos my 5 year lOVes anything with cinnamon in it.
Thanks again for this wonderfully crunchy recipe.
Thyagz 🙂
Oh my, they are crispy but bland! Need some cinnamon/nutmeg added. I a threw in some raisons after I baked the first pan full and that helped some. But, the basic recipe needs a “touch” of flavor!
Is it better to store these baked cookies in a plastic container or a can? I’m planning to make them tomorrow.
Either should work (they’ll soften more in humid climates).
Best oatmeal cookies I’ve ever made! I added raisins but otherwise followed the recipe as written! Absolutely delicious!
I followed your recipe, for the thin and crispy oatmeal cookies, to the T and they turned out terrific. Thanks
Wow. Wow. Wow. Crispy. Delicious. A real keeper. Thanks.
Just made them. Had to keep them in the oven for a bit longer, but otherwise absolutely delicious. I added a sprinkle of cinnamon and substituted part of the flour for Greek nuts and oat flour, and the turned out great( only a bit too big, tlhey stuck to each other) Absolutely love them!
Added 1/2 cup of butterscotch chips and these turned out amazing! Thank you!
This recipe is so easy to make. Turned out so tasty and pretty right from the first try. But rolled oats is a luxury for me. Will bake them with quick oats next time. Thank you Mel
These cookies are delicious!! They were easy to make and turned out great. Will definitely be making these again!!
The best! Thank you for sharing! It’s perfect.
I made this cookie! I love it! Im Korean and i dont like desserts that r too sweet but this is just right! My family liked them too 🙂
This recipe warranted me to delete all other plain oatmeal cookies recipes on my pinterest account! I rarely rate or leave comments but, I love these cookies and I love you for sharing this recipe! Thanks! This is a keeper!
Thank you so much, Diane!
I would love to make a peanut butter version of this recipes. Thoughts on subbing peanut butter fo the butter, and peanut butter powder for some of the flour. Any comments?
I wouldn’t sub out all of the butter – if anything, I’d take out 1/4 cup of butter and add peanut butter starting at that point.
These were amazing. I added chopped pecans and walnuts.
I added a small teaspoon of cinnamon powder, made for great flavour, delicious cookies
I’m about to make these cookies while watching my favorite Youtubers, Bon Appetite. Imagine my surprise, but not really, as one of the chefs mentions that she follows Mel’s Kitchen! You’re famous.
Really?? That’s awesome! Thank you for sharing that!
Omg ! These cookies!! There were exactly like an old family recipe I have been searching for ! Hands down the best oatmeal cookie you’ll ever wrap your lips around !
Have you ever tried freezing the baked cookies for later? I have to make a bunch of cookies w/o chocolate for a youth activity and these look delicious Just wondering if they freeze well
Yes, works great!