Thin and Crispy Oatmeal Cookies
User Reviews
4.6
Thin and Crispy Oatmeal Cookies
Description
This recipe starts by creaming butter with granulated and brown sugars until light and fluffy, then mixing in egg and vanilla for flavor and binding. Dry ingredients including flour, baking powder, baking soda, and salt are incorporated just enough to combine before gradually adding rolled oats for texture. Using old-fashioned oats helps maintain thinness and crispness by avoiding excess moisture.
Batches are portioned onto parchment-lined baking sheets and baked at 350 degrees Fahrenheit until light golden, producing cookies with crisp edges and a slightly chewy center that is nonetheless thinner and crunchier than typical oatmeal cookies. The result is a balanced mix of buttery sweetness and oat nutty flavor.
These cookies pair well as a snack or dessert and can be stored in an airtight container to maintain crispness. Substituting quick oats will change the texture, typically resulting in thicker, puffier cookies.
Ingredients
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 tablespoons butter softened but still slightly cool, usually salted
- 1 cup granulated sugar
- ¼ cup light brown sugar packed
- 1 egg large
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats old-fashioned
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
- Use old-fashioned rolled oats rather than quick oats to achieve a thinner, crispier cookie texture.
- Do not overmix the dough once dry ingredients are added to avoid tough cookies.
- Baking sheets should be lined with parchment paper for easy release and even baking.
- Store cookies in an airtight container to retain their crispness for several days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 154kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 147mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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