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…
Ingredients:
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 eggsDirections:
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!
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18 COMMENTS
Oh my gosh, those sound DELICIOUS! And I have all that stuff in my kitchen right now!
You have everything to make these…. and they sound delicious… *hint hint*
Yum! I love thin cookies like these!
Make! :)
Yay! I can’t wait to make these. I’ll definitely come back to let you know how they go! :) Thanks for the post.
Thank you! Please do. :)
I LOVE these! A cafe in Northern Saskatchewan made these dipped in chocolate! To die for! Now I have the recipe!
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 :)
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!
Tanja – Dipped in chocolate?! OMG. Must try! One of our other readers mentioned adding cinnamon too. – Jessica
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!
Hi! I was looking for a crispy and crunchy cookies when I found your website. I tried it and …
wow…
I’m making it again now for my boyfriend’s family (and also to take my soon mother-in-law’s heart)!
lol…
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?
Thank you for letting us know. I bet they would be amazing with nuts! Try it and let us know how it worked.
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!!! ♥♥♥
WOOHOO! So great to hear and so glad they turned out so delicious!!!
Hi, could you use coconut oil in place of butter? Would it be the same amount if so? Thanks!
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.
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.