Thin & Crispy Oatmeal Cookies

Cookie lovers usually fall into one of two camps: soft and chewy, or thin and crispy. If you're a thin and crispy fan, then these oatmeal cookies will be your new go-to recipe. They're both crunchy on the edges, but just soft enough in the middle, making them the perfect cookie combo. We love them plain, but you can also customize these cookies as you please. Keep them simple with chocolate chips or raisins, or go the white chocolate and dried cranberry route for a classic oatmeal cookie. That being said, we love a creative moment: throw in some peanut butter chips or even sesame seeds—you can't go wrong with these cookies.
If you have any leftover cookies, store them in an airtight container at room temperature for around 5 days.
Made these cookies? Let us know how it went in the comment section below!
Ingredients
- 1 cup
(2 sticks) unsalted butter, softened
- 1 cup
(215 g.) packed light brown sugar
- 1/2 cup
(100 g.) granulated sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 1 3/4 cups
rolled oats
- 1 1/2 cups
(180 g.) all-purpose flour
- 1 tsp.
baking powder
- 1/2 tsp.
ground cinnamon
- 1/2 tsp.
kosher salt
Raisins, white chocolate chips, dried cranberries, and/or semisweet chocolate chips, for mix-ins (optional)
Directions
- Step 1Preheat oven to 350º. In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Step 2Add eggs and vanilla and beat until combined. Add oats, flour, baking powder, cinnamon, and salt and stir with a wooden spoon until just combined.
- Step 3Fold in around 3/4 cup desired mix-ins (if using). Scoop tablespoon-sized balls of dough, arrange on 2 parchment-lined baking sheets, spacing about 2" apart, and slightly flatten.
- Step 4Bake cookies until golden brown, about 12 minutes. Transfer to wire racks and let cool.

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