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Thin and Crispy Oatmeal Cookies

Thin and Crispy Oatmeal Cookies

Our cookie jar was empty and the kids were hoping I’d fill it with some tasty cookies. I was in the mood for a simple cookie, so when I found this recipe for thin and crispy oatmeal cookies on Food.com, I knew they would be perfect. I adapted them a bit by using a fresh vanilla bean instead of extract. These cookies were simple to make, smelled amazing while they baked, and put smiles on all of our faces.

Thin and Crispy Oatmeal Cookies

How to Make Thin and Crispy Oatmeal Cookies

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Whisk together the flour, baking powder, baking soda, and salt.

Scrape the seeds from the vanilla bean by placing the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp knife. Use the backside of the paring knife’s blade to scrape the dark, moist pulp from the vanilla bean; this will prevent any strings from the vanilla bean pod in the seeds.

In a separate bowl, add the white sugar and the scraped vanilla bean seeds. Using your fingers, combine the sugar with the vanilla bean seeds until evenly distributed. Add the brown sugar and butter to the bowl and beat using a hand mixer until creamy. Add the egg and beat until combined. Gradually add the flour mixture and oats to the butter mixture until just combined. Drop by rounded teaspoonfuls onto the prepared baking sheet.

Thin and Crispy Oatmeal Cookies

Place into the oven and bake for 8-10 minutes, or until brown around the edges and just set in the center. Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a cooling rack. Enjoy with ice-cold milk.

Thin and Crispy Oatmeal Cookies

Thin and Crispy Oatmeal Cookies

Thin and Crispy Oatmeal Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Course: Dessert
Servings: 36 small cookies
Author: For the Love of Cooking - Pam

Ingredients

  • 1 cup of flour
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 Vanilla bean split lengthwise, seeds scraped
  • 1 cup white sugar
  • ¼ cup brown sugar
  • 14 tbsp butter softened
  • 1 egg
  • cups rolled oats

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.
  • Whisk together the flour, baking powder, baking soda, and salt.
  • Scrape the seeds from the vanilla bean by placing the bean on a flat surface. Hold the bean flat with one hand, and split the bean in half lengthwise with a sharp knife. Use the backside of the paring knife’s blade to scrape the dark, moist pulp from the vanilla bean; this will prevent any strings from the vanilla bean pod in the seeds.
  • In a separate bowl, add the white sugar and the scraped vanilla bean seeds. Using your fingers, combine the sugar with the vanilla bean seeds until evenly distributed.
  • Add the brown sugar and butter to the bowl and beat using a hand mixer until creamy.
  • Add the egg and beat until combined.
  • Gradually add the flour mixture and oats to the butter mixture until just combined.
  • Drop by rounded teaspoonfuls onto the prepared baking sheet.
  • Place into the oven and bake for 8-10 minutes, or until brown around the edges and just set in the center.
  • Remove from the oven and let cool on the baking sheet for a few minutes before transferring them to a cooling rack.
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Recipe Rating




21 Comments

  1. Hi there! I was just about to attempt making these cookies when I noticed that you don’t post measurements/quantities. Is that just an oversight? Thanks!

    1. Hala,

      I am so sorry! I just totally spaced typing in the ingredients – it was a long day. The recipe has been corrected. Thanks for letting me know.

      ~Pam

  2. I’m wondering how it will turn out if I use coconut oil and cane sugar instead. A little bit healthier that all that butter and sugar.

  3. I just made these. I actually doubled the recipe so that I could freeze some of the dough. I baked some of them and they are delicious.
    My husband loved them. I used a teaspoon of vanilla in place of the vanilla bean. They really are decadent and delicious. Thank you for
    this recipe. I have tried so many and was never really satisfied with any of them. This one is a keeper. 🙂

  4. 4 stars
    Can you enter the nutrition value, I flatten them more before baking and came out with the crispness I was looking for, my grandkids love them.

  5. These were exactly what I was hoping for. I am glad they use more baking powder than soda as I can always taste the soda. They provide thin and crispy goodness.