Crisp Oatmeal Cookies
Submitted by Carly42
Crisp oatmeal cookies with brown sugar, walnuts pressed into the tops, and a thin, crunchy texture that spreads to 4 inches wide. Snappy edges with a buttery oat flavor.
YIELD
18 servingsPREP
20 minCOOK
10 minREADY
30 minIf you like your oatmeal cookies thin, crunchy, and loaded with texture, this is your recipe. These spread wide in the oven, baking up to about 4½ inches across with lacy, golden-brown edges and ground walnuts pressed right into the surface.
The dough is intentionally soft. More oatmeal than flour gives these cookies their signature crunch and oaty chew, while the combination of brown sugar and white sugar creates caramelized edges with a slight butterscotch depth.
Let the soft dough rest a few minutes before scooping. It firms up just enough to handle without losing that spread-and-crisp quality in the oven.
Kitchen Tips
- Press the ground nuts into the dough before baking. This flattens the cookies and embeds the nuts so they toast on top as the cookies bake
- Leave a full 2 inches between dough mounds. These spread a lot. Crowded cookies merge into one giant sheet
- Watch them closely at the 8-minute mark. The difference between golden and burnt is about 60 seconds with thin cookies like these
- Cool on the baking sheet for a few minutes before transferring. They’re fragile when hot but crisp up as they cool
Variations
- Pecans instead of walnuts for a sweeter, more buttery nut flavor
- Add ½ cup chocolate chips to the dough for a crispy oatmeal chocolate chip cookie
- Sea salt finish: Sprinkle flaky sea salt over the cookies right out of the oven
Ingredients
Directions
Cream the sugars and the butter until the mixture is very smooth.
Blend in the egg and the vanilla.
Mix in the oatmeal.
Sift together the flour, soda and salt.
Blend that into the dough.
It will be a very soft dough.
Let it stand for a few minutes to firm up.
Meanwhile, heat the oven to 350℉ (180℃).
Drop the dough by rounded tablespoons onto a cookie sheet, leaving 2 inches between dough mounds.
Sprinkle each with some ground nuts, pressing them into the dough and flattening the cookies at the same time.
Bake for 10 minutes, until cookies are uniformly brown.
Makes approximately 18 cookies, 4½ inches in diameter.
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