In that case, you can skip this post because this recipe is not for you.
For those of you who are looking for oatmeal cookies that are thin and crispy (me! me! me!), you can start squealing and jumping around in joy. Which is exactly what I did an hour ago when I bit into one of these cookies and heard glorious crunch.
I’ve been hunting for a crispy oatmeal cookie recipe for the longest time but most usually turn out moist and chewy. The cookies were delicious but the chewy texture wasn’t what I was looking for. Today, I tried a recipe that I had randomly googled and finally hit gold!
These cookies are buttery, sooooooo yummy and best of all, incredibly crispy. We ate one. And then another, and another. We really couldn’t walk away from the cookie jar. Here’s the recipe while I sneak off for another cookie.
- 1 cup all-purpose flour (I substituted for slightly less than 1 cup of spelt flour)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 tablespoons butter (1 3/4 sticks), softened but still slightly cool
- 1 cup granulated sugar (I substituted for slightly more than 1/2 cup of coconut sugar)
- 1/4 cup packed light brown sugar (I skipped this completely as we don’t like our cookies too sweet)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 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.
Adapted from Mel’s Kitchen Cafe