Crispy Oatmeal Cookies

LeGourmetTV's picture

Aug. 07, 2018

Glen has been on the hunt for a thin and crispy oatmeal cookie recipe for a while... He really doesn't like the soft oatmeal cookies that are more like muffins. So after tinkering with several recipes and using what he learned from the chocolate chip cookie series - we now have this Crispy Oatmeal Cookies Recipe.


All purpose flour 180 Gram ((1 cup / 250 ml))
Baking powder 3/4 Teaspoon
Baking soda 1/2 Teaspoon ((2 ml))
Coarse salt 1/4 Teaspoon ((1 ml))
Unsalted butter 200 Gram , softened ((14 Tbsp))
Granulated sugar 220 Gram ((1 cup / 250 mL))
Packed brown sugar 50 Gram ((¼ cup))
Egg 1 Large
Pure vanilla extract 1 Tablespoon
Old fashioned rolled oats 300 Gram ((2 1/2 cups / 625 mL))



1.Preheat oven to 350ºF (180ºC).


2.Mix together flour, baking powder, baking soda, salt, and oats.

3.In a stand mixer, cream butter until light and fluffy.

4.Add sugars and cream until fully combined, light and fluffy.

5.Scrape down bowl with a spatula as needed.

6.Add egg and vanilla and beat on medium-low until fully incorporated.

7.With mixer at low speed, mix in flour mixture.

8.Mix just until flour is blended in and oats are evenly distributed.

9.Scoop out about 2 Tbsp per cookie and place on baking sheet.

10.Squish each dough ball to ½" thickness.

11.Bake until cookies are deep golden brown, edges are crisp, 13 to 16 minutes.

12.Cool cookies completely on sheet on top of wire rack.


13.Serve and enjoy!

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12