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.
Can you please suggest egg substitute?
I haven’t tried an egg substitute in these cookies so I don’t have a reliable recommendation – sorry!
Delicious!! Perfect flavor and texture. Looked like the photo, too! Followed your recipe as written.
Made this for the 1st time and they turned out amazing.
Wow! In all my nearly 60 years of baking, this is the first cookie I’ve found that tastes as good baked as the raw dough does. Finally a delicious, crispy oatmeal cookie. I’ll never use another recipe … this is perfection! Thank you!
These are the BEST oatmeal cookies ever! Thank you for the recipe!
My cookies didn’t hold shape. They spread so thin
I made sure my butter is not too soft (as per ATK) ; I actually used a thermometer
Nice and crispy just the way I like them!
I’ve always been aweful at making cookies, but thanks to you, I am now making the best ever!!!!! Wow. What a fabulous recipe. Thank you so much!
Easy and delicious. Only problem was they disappeared too fast.
I have made these cookies at least a dozen times, our absolute favorite cookie. I do add 1 tsp cinnamon and 1 cup walnuts.
I have made these cookies at least a dozen times, they are our favorite cookie hands down, absolutely wonderful recipe.
I do add 1 tsp cinnamon and a cup of chopped walnuts.
Haven’t tried them yet.
Delicious! I used dark brown sugar and chocolate chips and craisins. Husband is in cookie heaven.
I have made these cookies many times now. These are my go to. Absolutely delicious. My adult daughter loves oatmeal squares. I would like to make squares for her birthday coming up. Thoughts on bake time for a 9 x 13 sheet ?
I’d probably check after about 18-20 minutes.
I was concerned because the dog seemed extremely dry, but they are delicious! Warm they are soft and chewy but cooked they are so wonderfully crisp. These will become a regular in our house. Thanks!
I absolutely love these cookies. Making my 4th batch today. I added Cranraisins an ground my Oatmeal. Delicious.
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.
I am always, on the hunt for the quintessential CRISPY Oatmeal Cookie recipe. This one NAILED it
For Vegans: I used a plant-based vegan butter and substituted 1 tablespoon flaxseed and 3 tablespoons water for the egg. Mix the flaxseed and water and let stand for 5 minutes. Be sure to fluff your flour before measuring. Also added 1/2 tsp. cinnamon. Otherwise followed recipe as written. Very tasty cookie. Vegan butter has no cholesterol and less salt so I suppose it’s a little healthier.
Finally an oatmeal cookie my husband likes. Thin and crispy.
I made this delicious oatmeal cookie recipe today and will definitely make it again. I followed the recipe exactly except for the sugar; I used 3/4 C granulated and 1/2 C brown sugar. I also made a maple syrup/ butter/ powdered sugar glaze for a thin topping for each cookie! Fabulous!
I added a 1/4 cup of chopped dates – adjusting the sugar and oats a little – and they came out sublime! Fave bikkie I’ve ever made!!
The very best crispy oatmeal cookie! Simple recipe Great flavour!
Sublime. Followed the recipe exactly (did not flatten), came out perfectly. Best oatmeal cookie I’ve ever had.
Easy and tasty recipe. My 12 year old made these this evening and they were perfect! Thank you…
Tremendous. I made them exactly as written though I had to throw in a handful of golden raisins. It’s just how I roll.
Definitely needs something added, maybe chocolate chips (and nuts)? They taste like you forgot to put an ingredient in. Unless you prefer your cookie sweet but bland.
Ohhhhh Soooo GOOD
These are very close to Ikea oat biscuits. I wasn’t big on crispy cookies before grumbling a bit when my daughter picked them during an Ikea trip. We were quickly addicted to them but the hour drive and $7 a box price tag made them a once in a while splurge… Which was probably better for us than being able to make them at will.
I do cut back some on the sugar (2/3c white and 3T of light brown). I definitely have to press them a bit because my dough is thicker without all the sugar.
I am trying to go gluten free for a few months to see how I feel so tonight I made them with gluten free all purpose flour and they are still awesome. I don’t even miss the gluten in these.
These have been my all-time, favorite go-to oatmeal cookies ever since I found them around 6 years ago!! I eat them from the freezer and gift them to the neighbors during the Christmas Holidays.
I do, however, chop up pecans with my hand chopper and add up to a cup of the chopped/chunked pecans to the recipe. I adore this recipe!! Thanks, Mel!!
These are the best! I added raisins and cinnamon but other than that followed exactly. I also smashed them down a bit so crispy. This will now be the only recipe I use for my favorite cookie
Lovely recipe. Of course, I experimented:
1. Instead of 1 cup of flour, use 1/2 cup of flour and 1/2 cup of almond flour.
2. Use 2 sticks of unsalted butter, melted.
3. Add 2 1/2 cups of rice crisps
Delicious and crispy.
Leave the bag open once you store the cookies. They will stay crispy.
If I could give you more than 5 stars I would..This is the 3rd time I have baked them. I copied the recipe in a word doc and printed it out. I forgot to save it so I was frantic when I could not find it. But I had copied the link to the recipe so I was able to find it..I did use Kerrygold butter. I don’t usually use it, but I’m sure it took it up another notch if that’s even possible.
Thank you sooooo very much for this recipe. Linda B
I usually make the same oatmeal cookies and they are pretty good but I felt like something different and after a bit of searching found this recipe. I added 1/2 cup chocolate chips, reduced the sugar to about 3/4 cup total and added 1 tsp cinnamon. They turned out perfect and are absolutely irresistible and a new family favourite. It was hard to stop eating them as they came out of the oven! I put some in the freezer in the hope that out of sight would equal out of mind (very limited success with that plan) They are just as good while still frozen. Even my husband who rarely eats cookies ate a bunch of these. Thank you for an awesome recipe, my new go to for perfect cookies.
Can I use Stevia in the Raw in place of sugar?
I haven’t tried that, but you could experiment – good luck if you do!
Can I add raisins to these thin and crispy oatmeal cookies?
Yes. I always do, along with walnuts. You must flatten them.
Have you tried adding raising to this recipe? I love oatmeal raisin cookies.
I haven’t, but I believe others have with good results.
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…
Just finished baking and eating cookies. Fantastic recipe!
This recipe is great! I love cooking, but baking is not my best talent. However, I have baked these cookies at least three times in the last month or so. I googled “crispy cookies”…and viola! They were perfectly crispy and YUMMY!
I make this recipe all the time. I upped the butter to two sticks when they didn’t come out thin enough for me. I also cut back on leavening and only use baking soda. I add a cup of chopped walnuts and a cup of chopped golden raisins. For me, this was perfect.
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. I don’t know how it can be so good, but it is. It made such a small amount, so I’m going to triple the recipe the next time I make these. They bake up so pretty and mine were done in 13 minutes. I left them a few minutes on the cookie sheet pans to cool after removing them from the oven. Also, I used Silpat liners, which worked out beautifully. Thank you for this TERRIFIC recipe. Love, love, love it.
Made these cookies and I loved them! Added a little bit of cinnamon and chocolate chips and they were PERFECT!! Definitely worth making 🙂 I tried this with quick oats and they were still delicious, just not the same texture. So if that’s all you got then don’t worry! It will taste the same
Added dried blueberries and toasted pecans. Also added 1/2 tsp cinnamon and 1/2 tsp cardamon. very versatile recipe. great results.
Hello. Can i use all white granulated sugar? I cant get brown sugar
That may change the outcome of the cookies, but you can definitely experiment.
Any nutritional information for these??
10/10! Love these cookies, they’re crispy and taste sooo good
Can I cut down on the amount of granulated sugar?
It’s likely to affect the outcome of the cookies, but you can certainly experiment.
I made these yesterday and they were soooo good and so crispy and rich! Turn out 21 big cookies
Thank you
10/10! Love these cookies, they’re crispy and taste sooo good
Is it possible to sub the butter for something like vegetable oil spread?
I haven’t tried that, but you could experiment!
can u use quick cooking oats?
They work best with old-fashioned rolled oats, but you could experiment.
These are absolutely great cookies. Just what I have been looking for since I am a crispy cookie fan. I don’t suppose you have a thin and crispy chocolate chip cookie variation. I’d love to try that.