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.
These cookies were amazing, thin and crispy.
If I wanted to add raisins to this recipe, how much would you suggest, and would it alter the other amounts of ingredients in your recipe?
I haven’t tried adding raisins, so you’ll need to experiment a bit, but I’d probably start with 1/2 to 3/4 cup.
I have a question about this recipe. Am | able to add raisins to this without changing the texture, and if so, how much?
Thank you!
Nadine
These were perfect! Added cardamom and lemon zest to the flour mix, and we love the crunch! Looking forward to having these with coffee and tea tomorrow – thank you!
This is the second recipe for Oatmeal cookies I made in the past few days. The first recipe, although super delicious, was for chewy cookies (yum), but my audience prefers crispy. I just made this recipe. Super simple, although I managed to make a faux pas (mixed the flour, BP, BS, salt with oats, so kinda added them to the butter/sugar etc altogether. In any event, the cookies are outstanding. Crispy edges and a little chewy in the center. Great recipe. It’s in my ‘BEST Recipes file’ for sure.
This is my very first food review but I just could NOT miss commenting on how amazing these cookies are! Easy to make, came out perfect! Can’t wait to make again!
Does it make a difference if I use parchment, or silicone pad on the cookie sheet?
Either will work.
Love these cookies
I’ve made this recipe multiple times and each time I gift someone with cookies, they are CRAZY for them! I’ve given out your recipe and your website so many times, I can’t count! Thank you, Mel!
The best crispy oatmeal cookies I’ve ever made and I’ve tried a ton of recipes! Actually crispy!!
If I have only unsalter land o lakes butter should I add like 1/4 t or pinch or salt?
Yes, that should work!
Awesome . 16 minutes is perfection. Made 2nd batch with Salad Pizazz! Raspberry Cranberry Walnut Frisco Fruit & Nut Topping, 4 oz Bag. added. Will be my new secret family recipe. Thanks.
Absolutely love this recipe! One of the most scrumptious oatmeal cookies I’ve ever made. Perfect proportions too! Made this for my family and they loved it as well. Tried a caramel drizzle, cinnamon with honey drizzle and chocolate chip topping on this cookie and those turned out pretty good too! Thank you
Terrific instructions, thank you! This recipe was easy, made the perfect amount and they were exactly the crispy deliciousness that my husband loves.
Awesome cookies. Made by using a teaspoon.
They were awesome. I made them by only using a teaspoon of batter. Baked the same amount of time. Made four dozen. My husband and dog loved them.
Warning: Raisins are toxic to dogs. (I’m sure you know that, but others may not.)
Sorry, I forgot there’s no raisins in this recipe.
Loved the recipe! I did make a few tweeks to the recipe. First, I added a good amount of cinnamon (at least tbsp full; maybe more) to the recipe. I used good “unsalted” butter and high grade vanilla (splurge here; never use the cheap or artificial stuff) and fresh flour (you’d be surprised how important that is). I also cut have of the 2-1/2 cupes of oatmeal using a pastry cutter. I wanted to cut down on the surface of the oatmeal and decrease moisture absorption. I baked the first batch as directed. In the process of baking these cookies puff up, then flatten out. They take up a lot of space on the baking sheet so you’ll do lots of batches if you want large cookies. I didn’t. Next batch I made the cookies smaller and flattened them with a spare piece of parchment paper and my spatula. Those turned out better. The final batches I decreased even more in size, using about a tbsp of dough which gave me an even crispier, thinner cookie. Also, I baked all bataches in a tabletop Breville oven. At first I baked them with the rack in the “baking” location (meaning the pan is very near the heat). For the last couple of batches I moved the rack to the middle which kept the bottoms of the cookies from overbrowning and assisted the convection function of the oven. The last few batches, while still maintaining the wonderful taste, were beautiful, flat, crispy oatmeal cookies to rave about. Next time I’m going to experiment with some candied fruit and/or nuts. You could add chocolate, but just as they are, this is an excellent cookie!
Followed the recipe exactly. They were perfect and delicious! Thank you for sharing.
This is my kind of cookie! I did add raisins, and the cookies still baked up beautifully. This is now my favorite oatmeal cookie recipe! Thank you for a thin, crispy, and delicious cookie!
I respect this person’s honesty on sharing where they adapted the recipe from.
I’m looking for crispy with sweetness from dried dates an figs with some organic sugar ..water/in a pot/ simmer/metal hand wand mixer (home burr mixer)/reduce reduce adding walnuts and walnut butter an some white chocolate.. wish me luck on the keeping it crispy ratios..
These are the best oatmeal cookies I’ve made for my hubby. He’s very picky snd he told me “this recipe is a keeper!”
I’m obsessed, reminds me of my favorite cookie in the little green bag!
Definitely will make again & again & again.
Delicious, and they will not last the day thru…I added lily’s chocolate chips. They were TOO good! Mine never did get flat, but, there ya go. they tasted great none theless! Thanks for the recipe!
Exquisite. I’m a bit addicted. I migh need an intervention. Thank you for this recipe. I love it. I love those crunchy chewy crispy little babies!
Fantastic flavor and bright crispness. We ALL loved them in this house!
Hi Mel,
I’m not a sweets fan but I do love your recipe for oatmeal cookies. I usually have the first one off the sheet – the tester, and that satisfies me. The rest go to my husband and an elderly neighbor who would eat the entire batch in one sitting if I didn’t keep them in the freezer and dole them out a half dozen at a time!
Just wanted to tell you of an addition I made to the recipe – I add a teaspoon of cayenne pepper. Yup! (I also add chili peppers to anything chocolate….and everything else edible). A nice little tweek.
Also, about three batches ago I couldn’t find my vanilla so used orange.
A lovely change. Now I alternate.
Thanks.
I made this recipe 3 times. I like them but they are greasy on the bottom. I made it 3 times to test my methods. No matter how careful I was with mixing the cookies released butter. In the end I placed them on paper towels to soak up the grease. Any suggestions?
Hi Jan, what type or brand of butter did you use?
Exactly what I was looking for! My granddaughters added mini chocolate chips to their half of the batch but I preferred them without. Lace like edges and chewy middles. I don’t care for big puffy oatmeal cookies and never will a raisin enter my kitchen, but these will be on repeat. Thank you!
Can you make these with Truvia Blend Sugar and will they still be crispy? Hubby is diabetic but loves his cookies1
Haven’t tried that so I’m not sure – sorry!
Best. Cookie. EVER. I’m a huge fan! Lol
Turned out really well, will use a bit less sugar next time as they were a bit sweet
Can I use spelt flour instead of all purpose flour?
I haven’t tried that, but you could definitely experiment and see how it works out.
These are the best Oatmeal cookies ever! ♥️
I downsized them by a little more than half. Crispy and tasty. Next time I will add cinnamon.
Omg these were the best I only had a quarter cup brown sugar and a little over 2 cups oats so I searched for a recipe. Me and my husband loved them I put half with raisin and the other half with chocolate chips. Yum
I did exactly as the recipe instructed and I have to say “THE BEST!” Recipe for this type of cookie, just like my grandma used to make. Thank you so much for sharing your recipe. I would give a 10 star if I could.
Great cookie! So crispy with the right amount of sweet! I’ve also modified it for cranberry walnut cookies with 2 c oatmeal, 1/2 c chopped cranberries, 1/2 c chopped walnuts and 1/2 tsp ground cinnamon added to the dry ingredients. So ono!
It was just like you advertised. I appreciate having a crispy cookie as this is my husband’s favorite.
Finally found a recipe that actually does make flat crispy oatmeal cookies. Thank you…they taste great! And crispy!
Can I sub Splenda sugar?
I haven’t tried that, but you could experiment.
They are do tasty and crispy!
The best oatmeal cookies. I added chocolate chips because why not …
Love your cookie and Mom enjoyed it too. I will try your other recipes. Thank you for sharing.
This is a family favorite. These can be frozen and they are just as good once they have thawed. Children and adults alike love this cookie.
Absolute PERFECTION!!! I’ve shared these with a bunch of our church pals. Even one of my Sunday School students who “hates” oatmeal cookies went zonkers for them!
These get a 10 on a scale 5.
Secret ingredients are the butter and vanilla. Killer Good! My go-to cookie recipe! Thanks Mel !!!!!
Just the cookie I was looking for!!!
It was Perfect ❤️ My grandkids loved them too and kept trying to sneak another one!!!
Thank you for the great recipe
Never bring any home when I make these. I love eating them with a thin slice of apple.
Absolutely the best crunchy oatmeal cookie ever!! My 91 year old Dad loved them!!
Have made several times now – always great. Tonight I used Quick Oats and 2 teaspoons of vanilla instead of one, and I cooked them all together in one batch on one giant cookie sheet. A few of them were touching one another but all good. I like these really crisp and caramelized, so I cooked them until they were quite brown… For about 18 minutes.
Anyone tried them in an air fryer?
Best oatmeal cookies ever. I offered one to my 91 year old dad; he said no thank you that he didn’t care for them. I told him how different they were from everyday oatmeal cookies. He tried one, his eyes lit up and he ate the 10 cookies in leass than a day! Thank you