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–+ servings
Stack of thin and crispy oatmeal cookies place in a clear glass cake stand

Thin-crispy oatmeal cookies

Thin, crispy, and dangerously addictive cookies are made to bring happiness to your family. Easy to make with few ingredients.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 24 minutes
resting time: 30 minutes
Total Time: 1 hour 4 minutes
Servings: 24 cookies
Calories: 151kcal

Equipment

  • Stand mixer or electric hand held mixer
  • cookies baking sheet

Ingredients  

  • ¾ cup (100 grams) all-purpose flour
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ tsp nutmeg
  • 1 cup (227 grams)unsalted butter- room temperature
  • ½ cup (85 grams) dark brown sugar, packed
  • ½ cup (85 grams) sugar
  • 1 egg plus 1 yolk - room temperature
  • 1 teaspoon vanilla
  • 2 ½ cup (200 grams) rolled oats (old-fashion oatmeal )

Instructions

  • In a medium mixing bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Using a hand mixer or a stand mixer with the paddle attachment, cream the butter and sugar together at medium-low speed until smooth for about 2 minutes. Add the egg plus yolk and mix at medium-high speed until combine for a minute. Scrape down the sides and bottom of the mixing bowl, add vanilla and mix on medium-high speed for a minute or until thoroughly combined.
  • Bring the speed to low and add the flour mixture and mix thoroughly. Add the oatmeal and fold using your spatula, scraping down the sides and bottom until fully incorporated.
  • Cover the dough with plastic wrap and let it rest for at least 30 minutes in the fridge as you preheat the oven to 300°F.
  • Using 1 ½ tablespoon cookie scoop, scoop the dough into the baking sheets lined with parchment paper. gently roll the dough into a ball spacing 2" apart from each other. It will spread. Into the oven and bake for 24 minutes turning the cookie sheet halfway through- until nicely golden brown***
    portioned oatmeal-raisin cookie dough on a lined baking sheet.
  • Let it cool in the pan for a few minutes and transfer to a wire rack to cool completely.
    Freshly baked thin-crispy oatmeal raisin cookies in the baking sheet lined with parchment paper and more cookies on the cooling rack on the top side.

Notes

** Oven temperature varies, don't rely on time- for the first time making it check after 10  minutes to determine how fast it bakes. Mine is done in exactly 24 minutes.
Category: Dessert, Snack
Cuisine: American
Keyword: oatmeal cookies

Nutrition

Serving: 24 cookiesCalories: 151 kcal (8%)Carbohydrates: 17 g (6%)Protein: 2 g (4%)Fat: 8 g (12%)Cholesterol: 27 mg (9%)Sodium: 81 mg (4%)Potassium: 46 mg (1%)Fiber: 1 g (4%)Sugar: 9 g (10%)Vitamin A: 247 IU (5%)Vitamin C: 1 mg (1%)Calcium: 16 mg (2%)Iron: 1 mg (6%)
Did you make this recipe?Mention @cookmejoyathome or tag #cookmejoy on Instagram so we can admire your masterpiece!🌟