Thin Crispy Oatmeal Cookies Recipe
If you’re the type Dessert. These golden bites bring together the nutty warmth of oats, the toasty notes of brown sugar, and that elusive bakery-style crunch—all while being surprisingly easy and quick to make. Whether you keep them classic or add chocolate chips or nuts, this treat is guaranteed to become a new pantry favorite for snacking, gifting, or family gatherings.
Ingredients You’ll Need
The beauty of this Thin Crispy Oatmeal Cookies Recipe is in its simplicity. With just a handful of pantry staples, each ingredient adds its own magic—giving you cookies that bake up light, crisp, and full of flavor with barely any fuss.
- Old-fashioned rolled oats: Bring texture and that signature nutty flavor—quick oats just won’t give you the same crunch.
- All-purpose flour: Just enough to bind, but not so much that you lose that delicate, lacy crispness.
- Baking soda: A must for those golden edges and perfect lift so your cookies are thin, not flat.
- Salt: Balances the sweet and sharpens all the flavors—don’t skip it!
- Unsalted butter (melted): Melted butter means crispier, thinner cookies with unmistakable richness.
- Brown sugar (packed): Deepens the flavor with caramel notes and helps browning.
- Granulated sugar: Boosts crisp texture and rounds out the sweetness.
- Large egg: Binds everything together for the perfect bite—don’t overbeat!
- Vanilla extract: Adds warmth and depth—pure vanilla makes a real difference here.
- Optional cinnamon: Just a hint brings an extra layer of comfort and spice.
- Mini chocolate chips or chopped nuts (optional): Stir in for chocolatey richness or a nutty crunch—either will turn these cookies into your own signature version.
How to Make Thin Crispy Oatmeal Cookies Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper—this prevents sticking and produces evenly crisp cookies. Gathering your pans and lining them ahead gives you one less thing to think about once the dough is ready to go.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon if using. This helps to distribute the leavening throughout the oats, so every cookie rises and crisps up beautifully. Be gentle; you don’t want to crush the oats—just combine everything evenly.
Step 3: Mix the Wet Ingredients
Grab a large bowl and stir together the melted butter, brown sugar, and granulated sugar until everything looks satiny and smooth. Add in the egg and vanilla extract, whisking again until the mixture is light and uniform. Starting with melted butter is the secret to maximum crispiness in this Thin Crispy Oatmeal Cookies Recipe.
Step 4: Bring the Dough Together
Gently fold the dry ingredients into the wet mixture, mixing until just combined. Over-mixing at this stage can make your cookies tough—so stop as soon as you no longer see streaks of flour. If you’re adding chocolate chips or nuts, this is the time to fold them in, ensuring every spoonful of dough gets a few mix-ins.
Step 5: Scoop and Space
Drop small spoonfuls of dough (about 1 tablespoon) onto your prepared baking sheets, leaving at least 2 inches between each one. These cookies spread quite a bit as they bake—that’s how you get them so delightfully thin and frilly at the edges! For extra crispiness, gently press each mound with your fingers or the back of a spoon to flatten slightly before baking.
Step 6: Bake and Cool
Bake for 10–12 minutes, until the edges are deep golden brown and the centers look set but not overdone. For the ultimate texture, let the cookies cool on the hot pan for 5 minutes before using a spatula to transfer them to a wire rack—they’ll crisp up even more as they cool.
How to Serve Thin Crispy Oatmeal Cookies Recipe
Garnishes
A simple sprinkle of flaky sea salt atop the cookies before baking adds a gourmet twist and balances the sweetness. You can also drizzle a little melted dark or white chocolate over cooled cookies for a quick decorative finish—both options make these cookies party-perfect!
Side Dishes
There’s something magical about pairing these crispy cookies with a glass of ice-cold milk or a warm mug of coffee or tea. If you’re serving them as part of a dessert platter, fresh berries, sliced apples, or a small scoop of your favorite ice cream make delightful accompaniments that contrast beautifully with their crunch.
Creative Ways to Present
Turn this Thin Crispy Oatmeal Cookies Recipe into an edible gift by stacking cookies in a cellophane bag tied with ribbon—they hold up brilliantly for shipping. You can also use them as a base for mini ice cream sandwiches, crumble a few over yogurt, or make a striking cookie “tower” centerpiece for brunch or special occasions.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, tuck your thin crispy oatmeal cookies into an airtight container, separating layers with parchment paper. Stored at room temperature, they’ll stay wonderfully crisp for up to five days—just try to keep them away from moisture and heat.
Freezing
If you’d like to make a batch ahead, these cookies freeze beautifully. Place them in a freezer-safe bag or airtight container, separating layers with waxed paper, and pop them in the freezer for up to two months. You can also freeze unbaked portioned dough for those “just one fresh cookie” cravings.
Reheating
Revive any slightly softened cookies by popping them back into a 300°F (150°C) oven for about 3–4 minutes. Let them cool on a rack—they’ll return to their signature crispy glory, as if freshly baked.
FAQs
Can I use quick oats instead of old-fashioned oats?
Quick oats will work in a pinch, but old-fashioned rolled oats are key for the signature texture in this Thin Crispy Oatmeal Cookies Recipe. The larger flakes create those lacy, brittle edges that make these cookies unique.
Is it possible to make these cookies gluten-free?
Absolutely! Just substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour, and double-check that your oats are certified gluten-free. You’ll still get the satisfying crisp and flavor.
Why are my cookies soft in the middle?
If your cookies aren’t as crisp as you’d like, they may need another minute or two in the oven, or they may not have cooled fully on the baking sheet. Remember, the cookies crisp up as they cool, so give them a few minutes before judging the texture.
Can I make the dough in advance and refrigerate it?
Yes! Refrigerating the dough for up to 24 hours helps the flavors deepen and actually makes it easier to handle. Just be sure to let it sit at room temperature for 10–15 minutes before scooping so it spreads nicely.
What’s the best way to keep these cookies crisp after baking?
The number one rule: airtight storage! Moisture is the enemy of crispy cookies, so store them only when completely cool and away from humid environments. A few grains of uncooked rice in the container can help absorb extra humidity if needed.
Final Thoughts
I can’t help but get a little excited whenever I pull a fresh batch of these Thin Crispy Oatmeal Cookies Recipe from the oven—the scent alone is enough to bring everyone to the kitchen. They’re fuss-free, perfectly golden, and so satisfying to munch with their irresistible snap. I hope you’ll try this recipe and make it your own, maybe even starting a new cookie tradition at home!
Print
Thin Crispy Oatmeal Cookies Recipe
- Total Time: 22 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Thin Crispy Oatmeal Cookies are a delightful treat with a perfect balance of sweetness and crunch. With a hint of cinnamon and optional chocolate chips or nuts, these cookies are sure to become a favorite for any oatmeal cookie lover.
Ingredients
Dry Ingredients:
- 1 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon
- 1/2 cup mini chocolate chips or chopped nuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon if using.
- Combine wet ingredients: In a large bowl, mix melted butter, brown sugar, and granulated sugar. Add egg and vanilla extract, whisk until smooth.
- Combine wet and dry ingredients: Stir in the dry ingredients until just combined. Fold in chocolate chips or nuts if using.
- Bake: Drop spoonfuls of dough onto baking sheets, bake for 10–12 minutes until golden brown.
- Cool: Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crispiness, flatten the dough slightly before baking.
- Store in an airtight container at room temperature for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
