Sometimes, the craving for something sweet sneaks up on you, and you want it now—not a heavy dessert, just a light, crunchy cookie that feels like a little celebration in your mouth. That’s exactly what these thin and crispy oatmeal cookies deliver. They’re golden, delicate, and somehow exactly what you didn’t know you needed.
I remember the last time I made these, the kitchen was humming with the smell of brown sugar and toasted oats. I had one cookie while waiting for the rest to cool, and honestly, I was already halfway through before I even realized it. The edges had that perfect snap, and the center just melted away. I wasn’t even paying attention to the timer properly—got a little distracted by a text or something—so some cookies browned a touch more than I planned, but you know what? That extra crisp was kind of the best part.
Why You’ll Love It:
- Light and crunchy texture that feels like a small, satisfying treat rather than a heavy dessert.
- Simple ingredients you probably already have on hand, making it an easy bake anytime.
- It’s simple—and that’s kind of the point. No fuss, just straightforward, tasty cookies.
- Perfect for dunking in your afternoon tea or coffee without getting soggy too fast.
- A classic oatmeal cookie experience with a thinner, crispier twist, which some might find a bit less chewy but more snackable.
These cookies come together quickly, which means less time waiting and more time enjoying. If you’re worried about having the right equipment, don’t be; a basic baking sheet and parchment paper will do the trick just fine. Serve them alongside a warm drink, or pack a few for a quick, satisfying bite on the go.
PrintThin and Crispy Oatmeal Cookies
These thin and crispy oatmeal cookies are perfectly golden with a delightful crunch. Made with rolled oats and brown sugar, they are a classic treat that’s easy to make and irresistibly delicious.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
Ingredients
1 cup (120 grams) rolled oats
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (115 grams) unsalted butter, melted and cooled
1/2 cup (100 grams) granulated sugar
1/2 cup (110 grams) packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the rolled oats, all-purpose flour, baking soda, and salt until well combined.
In a large bowl, mix the melted butter, granulated sugar, and light brown sugar until smooth and creamy.
Add the egg and vanilla extract to the butter and sugar mixture and beat until fully incorporated.
Gradually add the dry oat mixture to the wet ingredients, stirring until just combined.
Scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon or your fingers to encourage crispiness.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This helps them crisp up further.
Store the cooled cookies in an airtight container at room temperature.
Kitchen Notes: The cookie dough spreads quite a bit, so make sure to space them out well on your baking sheet. I usually bake two trays at once, rotating halfway through for even crispness. If you want to switch things up, adding a handful of raisins or a sprinkle of cinnamon might work—but I haven’t tested these enough to say for sure how it affects the crispiness. You could also try swapping brown sugar for coconut sugar to tweak the flavor slightly, though it might change the color a bit.
FAQ:
Can I make these cookies gluten-free? I haven’t tried it myself, but swapping the all-purpose flour for a gluten-free blend might work. Just keep an eye on the texture.
How long do the cookies stay crispy? They’re best eaten within a few days stored in an airtight container. After that, they might soften a bit but still taste good.
Can I freeze the dough? I haven’t frozen the dough, but freezing the baked cookies works well. Just thaw them at room temperature before eating.
Give these thin and crispy oatmeal cookies a try when you need a little crunch and comfort in the same bite. You might find yourself reaching for them more often than you expected.