Dessert Food & Drink Recipes

“Oatmeal Crisps Recipe”

These cookies are thin, they are crunchy, as a matter of fact… I wouldn’t even call them cookies. Crisps. Yeah, that’s it.

These cookies are delicious and I’m pretty sure you can’t eat just one. Try it. I dare you.

Now onto the recipe…


1 1/5 cups butter
3 cups Quick Oats
1 1/2 tbsp flour
1 tspn salt
1 3/4 cup sugar
2 tspn vanilla
2 eggs


Preheat oven to 325F.

In sauce pan, melt butter. Let butter cool for 1-2 minutes and then add all ingredients BUT the eggs.

Stir well until combined. Add eggs.

Drop 1-2 tbsp of batter on parchment lined cookie sheet about 3″ apart.

Bake for 13-15 minutes but watch carefully, they are thin and they will burn if you are not careful.

If you make these, leave a comment and let me know what you think!




  • Jess T. on September 21, 2011

    Oh my gosh, those sound DELICIOUS! And I have all that stuff in my kitchen right now!

    • Jessica on September 21, 2011

      You have everything to make these…. and they sound delicious… *hint hint*

  • Bex on September 21, 2011

    Yum! I love thin cookies like these!

    • Jessica on September 21, 2011

      Make! :)

  • Melissa (Mo) on September 21, 2011

    Yay! I can’t wait to make these. I’ll definitely come back to let you know how they go! :) Thanks for the post.

    • Jessica on September 21, 2011

      Thank you! Please do. :)

  • Tanja Hodge on September 21, 2011

    I LOVE these! A cafe in Northern Saskatchewan made these dipped in chocolate! To die for! Now I have the recipe!

  • Vanessa Betcher on September 21, 2011

    I just made these! soo good but mine didn’t turn out to be “crisps” they had crispy edges and were soft in the middle. I think if I made them again I would cut back even further on the sugar. ( I put in just under 1 cup) oh soooo good though! I might even add some cinammon. Thanks for sharing this recipe :)

    • Jessica on September 21, 2011

      That is how mine turned out as well. Crisp edges, softer centers. I wouldn’t cut back on the sugar… the best way to make them completely crisp is to thin them out when you are placing the “dough” on the baking sheet. Make them a little more flat against the cookie sheet. That might help!

      Cinnamon sounds like an amazing addition. Thank you so much for that Vanessa!

  • Modern Day Moms on September 21, 2011

    Tanja – Dipped in chocolate?! OMG. Must try! One of our other readers mentioned adding cinnamon too. – Jessica

  • Ali on October 7, 2011

    I found these on pinterest today (had so many quick oats to get rid of) and made them just now. DELICIOUS! Must do a 1 TBSP scoop though. Any bigger had them running together. A little puffy in the middle. Cooked about 16 minutes. Yum! Great recipe!

  • Cana on December 17, 2012

    Hi! I was looking for a crispy and crunchy cookies when I found your website. I tried it and …
    I’m making it again now for my boyfriend’s family (and also to take my soon mother-in-law’s heart)!
    ah, some point that I’ve change here, is the amount of sugar. It’s too sweet to me and my bf’s liking…. and added a bit salt.
    a question though, can I add nuts? like cashew or walnut?

    • Modern Day Moms on December 17, 2012

      Thank you for letting us know. I bet they would be amazing with nuts! Try it and let us know how it worked.

      • Cana on December 20, 2012

        hi! I tried it with ground cashew, and guess what? They’re absolutely crispy!!! it’s a BIG hit in my house.. and then half batch I’m going crazy, and added cranberries. Yep. cranberries, imported from US (I’m from Indonesia, I can’t get local cranberries in here), about a cup of it. (100gram in metric). and oh wow, that’s turned out heavenly! ♥ but not as crisp as the usual.. I guess it’s because of the cranberries in it.. and also, because my bf’s mom is not a sweet tooth, I just use 2/3 of sugar amount in it, and added a pinch more salt. Added it to my favorite cookies recipe.. Thank you, Thank you thank you!! Thank you so much I can never say enough thank you. your cookie is a miracle! Thank you very much!!! ♥♥♥

        • Modern Day Moms on December 20, 2012

          WOOHOO! So great to hear and so glad they turned out so delicious!!!

  • Apryl on April 18, 2015

    Hi, could you use coconut oil in place of butter? Would it be the same amount if so? Thanks!

  • Sissy on October 11, 2015

    I had two oopsie but they turned out swell anyway.

    First, I had steel cut oats instead of quick cooking instant oats. I have to say I loved the texture, and it probably made them less chewy. The consistency was rather “nut-like” and crunchy.

    The second oopsie was that I thought I had parchment paper when I didnt. So I used foil to line the pan instead. I let the cookies cool for about 10 minutes then peeled them away from the foil.

    As a result, the bottoms were glistening candied which made them crunchy crispy.

    I noticed the fewer baked on the pan the crispier, the more baked on the pan, the chewier and longer they needed to bake.

    So I only baked 8 or 9 on each sheet and they came out very lacy and delicate.

    And I added cinnamon, nutmeg, a tad bit of ginger and 1 teaspoon of orange extract too.

    That was intentional oopsie.

    Yum yum.

  • Robert & Rita Ottaviano on May 2, 2018

    The flavor of these cookies are absolutely delicious. I do have one comment, my cookies came out very oily and stuck together when I put them on a plate. They seem so greasey. when you say 1 and 1/5 butter, are you saying 1 and 1/2 cup or do you mean 1/5th? The flavor as I said before is wonderful. Hope you can help me.


what do you think?

Your email address will not be published. Required fields are marked *