These cookies are so delicious. If you make this Brown Sugar Oatmeal Cookies, I’d love to see pictures of your creations on Instagram or Facebook. Don’t judge. These are a must do and a definite re-do!! cinnamon to the recipe and they were IRRESISTIBLE. Scrape the sides of the bowl and on low speed, add the flour mixture in three additions, alternating with the fruit mixture in two … Please advise cooling time before transferring to container. Pinning…! I baked 14 min & let sit on the pan for a few minutes and removed to rack –it will become a favorite — thanks for sharing your recipe . I did something wrong..cookies tasted great, BUT…not crispy at a all. Ive been searching for a CRISPY oatmeal cookie. WOW…… I decided to give it a try using a batch of homemade granola that I made last week and my kids were not eating it even if for me tasted good with orange zest, coconut, pumking and sunflower seeds. How To Make Crispy Cookies – The 3 Tricks. Thanks. Thanks for sharing the recipe Mel your the best! I used the hand mixer for making this recipe, but you can use a stand mixer especially if you are making this recipe for a crowd. Very crunchy! They were amazing! Thanks, You have every right to be confused! These are fabulous, just perfect. My recipes always reflect that change if I’ve made one. This cookies did not spread or became flat like you said they would. Thank you for this recipe….Michelle. These are incredible. Mel! These taste similar to the ones I mentioned above, but better. Let the cookies bake until the edges start to brown and the cookie is baked all the way through, but don't allow them to burn. I have made these cookies 20+ times and they are absolute thin and crispy perfection every time. I flattened them slightly before baking and these were hard and dense, not thin and crisp in the least. These are crunchy and buttery and I can’t stop eating them. Yes, that’s right; it’s not done if it soft or gooey. Have been searching for the cookie of my childhood, founded it finally. Well, her pigs are Australian but they haven’t gone all Wilbur yet and found a way to communicate metric measurement conversions to her (as far as I know – what are you hiding from us MEL???). Sure! Don’t know if you’re still checking on your blog but wanted to say that these cookies ROCK!!! Thank you for the belly laugh this morning. They failed to flatten and in fact turned out like little hockey pucks — and I followed the recipe exactly. OMG they are so good I’ve already eaten half of the batch I made yesterday, and my husband is mad because they’re disappearing so quickly. The texture will be a bit different, but I know others have used them and reported back with pretty good results. I used this recipe as a base, but put the oatmeal in the food processor and ground it up fairly fine, and added tiny semi-sweet chocolate chips. Delicious! Holy crap. Loved this! Still a great recipe! Husband has recuperated, thank you! I spread half the cookie dough on my sheet pan. They are perfect and made just enough for dessert tonight, a lunchbox treat for the kids tomorrow, and the cookie balls I didn’t bake for the freezer for another night. ❤️. These cookies are my favorite now, the only change i made is i put half a cup of sugar that is brown and white combined together, next time i might reduce sugar a little more. LOVE these.. Loaded them up with nutmeg and when cooling took half and rolled them into cone shapes. Brown Sugar Oatmeal Cookies Ingredients: Rolled oats, unbleached unbromated wheat flour (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), cane sugar, brown sugar, butter, sustainably sourced palm fruit oil, cage free eggs, … I used 1 cup of brown sugar and only 2 cups of oats, and they turned out so delicious. I am looking for one with no egg, but I am going to try your recipe today! What a delicious cookie! About 12 to 13 minutes. I made these over the holiday weekend with my 2 year old daughter. Just made these and they are perfectly scrumptious. These Brown Sugar oatmeal cookies are so delightful and so easy to make, they also taste great and are very versatile. These cookies are phenomenally good. Wow these were a dream. I added walnuts and dried cranberries, subtracted a 1/4 cup oats and 1/2 cup sugar. We shall see…. Your blog is the only one I follow where I actually make the recipes. A winner I got lucky tonight! Your email address will not be published. They taste wonderful as well, but I cannot get over the crunch! Hope that helps! I love soft and chewy cookies, and I love thin and crispy cookies. These are excellent. Excellent cookies. The “Thin & Crispy Oatmeal Cookies” are the best cookies I’ve ever made. I reduced the white sugar in half–as many had suggested. Hi Christina, yes, you can refrigerate the dough. These cookies are so good. If so, how mich? I haven’t tried it that way but it’s certainly worth experimenting. Gingerbread Cookie Butter Oatmeal Cookies, Whole Wheat Coconut Oil Chocolate Chip Oatmeal Cookies, http://www.rapidtables.com/convert/weight/ounce-to-gram.htm, 14 tablespoons butter (1 3/4 sticks), softened but still slightly cool. I used 1 1/2 c butter (3sticks) coz at first I thought it requires 4 sticks. These are the BEST cookies in the world!!!! Hi Leah, it sounds like the dough was over floured – you and I might measure flour differently so if more flour was packed in the measuring cup, it’ll cause the cookies not to spread as well. Crispy Oatmeal Bars (adapted from Aspen Oatmeal Bars) 1 stick unsalted butter (4 ounces) 1 cup packed brown sugar 1/4 teaspoon salt 1 teaspoon baking powder (makes sure it’s not lumpy) 2 cups old fashioned or quick cooking oatmeal – not instant. I knew I had the ingredients at home so I googled “crispy oatmeal cookie” and found this one and so glad I did! I just couldn’t stop. I have always been a fan of crispy cookies, and I have spent a lot of time searching for the perfect one. And my mother in laws has always been THE best oatmeal cookie so that says a LOT! I ready want to bake these cookies. I was in search for the best crunchy oatmeal cookie and I’m glad i found your blog!!! In that recipe you called for “melted” butter. OK, now that you finally have an “ordinary” oatmeal cookie posted, I’m happy–but you need to balance this thin and crispy one with a thick and chewy version. Just made a batch of these PERFECTO! Your story was mine.Lol, Lord have mercy!!!!! Dear Mel, I don’t know if you or any of your readers use baking as a form of stress relief, but I work out a lot of frustration mixing and kneading and frosting things. There is such a thing as too much of a good thing! I’ve been looking for a recipe that utilizes oats but always stumble upon the cinnamon-ginger-raisin type.. We love raisins around here, so I added a cup of raisins…I didn’t adjust the recipe, just added them. I was so happy to have finally found a recipe for crunchy cookies :). I’ve already commented on how good these cookies are, but I’ve now made two batches in a week, and with the exception of half a dozen that I gave to a neighbor, I have to confess that I ate each and every one myself. I am so glad I did. I love this recipe!! Thanks. A nice change from the usual chewy oatmeal cookies I make. I never thought I would enjoy oatmeal cookies so much. These are wonderfully crispy. These are delicious. FLOUR – regular all-purpose flour. Oh My! some of mine had holes, almost like lace. I’m in Germany – the ovens here are much smaller than in the US – not sure where you are but try to lower the temp and/or put the cookies on a higher rack or you can put foil on the bottom rack to block some of the heat from the bottom. I’ve previously worked as a pastry chef and what I’ve done in situations like this where the dough gets a little soft is simply keep the batter in the fridge in between rounds of baking. Thank you so much for posting! . As I have been typing this my granddaughter has snatched 3 of the cookies after not knowing if she would like the first one. Thank you, I love the oatmeal cookies. Would love to make these as a bday treat for someone! I made a batch of the “thick and chewy” kind a couple of years ago and he complained they weren’t crispy enough, so I quit making oatmeal cookies. I’ve been baking for over 50 years (it’s how I used to earn my allowance as a kid lol) so I know a thing or two about baking. I’ll try and keep you posted!!! I haven’t tried leaving out the eggs or using an egg substitute in these cookies, Sonia, so you’ll have to experiment. So I did try these! I had previously tried another recipe but the cookies were chewy. I am NOT a crunchy cookie eater, but had to try these. However, I just made these cookies – followed directions – absolutely incredible! Came out better than expected! Crispy and buttery. Ok, *****+Wow Killer Cookies! I followed the recipe to a T. What could I have done differently? I’m a mother to a two year old with a nut allergy. I too am a thick and chewy cookie lover. Only always use salted butter too. They are not crunchy this way except for the edges, but BOY are they GOOD!! Everyone loves them! These cookies are the quintessential oatmeal cookie! Great recipe! These are delicious yet simple cookies! Wrap logs in waxed paper, aluminum foil, or clear wrap, put in … I tried with chocolate and walnuts, and prefer it without anything. This cookie recipe will yield about 4 dozens depending on how big or small your scoop is. Love your blog, made so many things off it (Magical frosting last weekend, WOW), but i was wondering… could i sub 1/2 cup mini choco chips for 1/2 cup oats here? Think this one would be great for a care package cookie since it seems like it could stand up to a little abuse. cinnamon and 1/3 C golden raisins, and reduce both the white sugar and the brown. Is it possible to just leave out the eggs or can I use egg substitute? The dough itself was delicious and the cookies will definitely get eaten but I would call mine more oat cookie balls instead of actual cookies. I just toned down the sugar bc I didnt have the brown sugar, I used cristalized instead and they’re just perfect. I wonder if I’m using too much butter and then the batter is thinner. Any thoughts on why they might not have spread out? I have been looking for a great crispy oatmeal cookie recipe, and this one is it. The perfect crispy and delicious cookie with afternoon tea!!! But hey, I’m never one to fully discourage experimenting so let me know if you take the plunge and try it (oh, I wouldn’t omit any of the oats if you add chocolate chips). These cookies are the ones I make when I owe my husband a treat ;). My husband says they are the best cookies he has ever eaten. Here’s a few of them: 1) If you want “just the recipe” and no blog, you should pay for Mel’s Elite Access Link (or “MEAL” for short). I haven’t tested a lower butter or lowfat variation of this cookie so you will have to experiment. Don’t change a thing unless you just want to add raisins or dried fruit or nuts or whatever. These are incredible and so easy to make!! Seriously!! Me too! I followed the recipe to a T and they are so amazing. (Must be all the butter??) Thanks so much for sharing! Until my sweet sons started dipping these crispy oatmeal cookies into their glasses of frothy, cold milk. Been looking for a recipe like this for years. Another thing I like about this cookie is the dough freezes well. That should do the trick. I think those turned out to be the BEST cookies I’ve ever tasted! I’ve recently gone from a household of 1 to a household of 5 with 3 teen boys. My first attempt at this recipe was a huge success. !Thanks so much for the recipe. I won’t be searching for any more oatmeal cookie recipes as this is now my staple recipe. It is fabulous. HIT!! I pre soaked the cranberries in the egg and vanilla mixture. Thank you! I also added 8 oz ofchocolate chips and 8oz peanut butter chips. Hi Mel- Preheat the oven to 350 F. In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. In this oatmeal cookie, should I melt the better or just use “softened” butter. Whew! 3) Gurl, Mel is American. . These cookies are low in cholesterol! Then on my 2nd attempt, I used 2 sticks (1cup). These are best oatmeal cookies we’ve had…my husband loves thin and crispy and I love chewy but these have all of it. Sorry can’t answer to the GF question. Soft center with crispy, buttery edges. Made these cookies again. I have a sweet tooth and am a diabetic 2 so trying to find a healthy recipe. This Oatmeal recipe has it all. And I really didn’t notice a difference in end product. Allow to rest for about 2 minutes on baking sheet, then transfer to cooling rack. These look delicious, love the idea of brown sugar in there for a little extra flavor. But hers? But that’s just my two cents (or 4.3 pesos or 2.12 yen or .017 Euros for those who demand conversions for everything). Crispy, buttery, and completely addictive – I dare you to eat just one! Thank you. Not for every cookie in the world, but for these oatmeal cookies? Your email address will not be published. Im Korean and i dont like desserts that r too sweet but this is just right! To make these Oatmeal cookies, first, preheat your Oven to 350°F and line your pan with a parchment paper – It will save you some cleanup time. Is there a different recipe with no egg? Super love d cookies . I’m guessing if I use instant oats it should look finer right? Dipped in milk these are unreal. the dough can be cooked from frozen). Made this recipe two days ago; and making a double batch of cookie dough to keep in the fridge. You’re in good company! Both types are delicious. The bottom of the cookies were burnt in a little over 5 minutes. Please help. Thanks for this truly delicious recipe. So if I could give 6 stars I would!! So, 1) replaced the 1/4 cup brown sugar with maple syrup.2) replaced 1-3/4 cup butter with 1-1/4 cup butter + 1/2 cup peanut butter.3) added 2 cups chocolate chips. I added a touch of cinnamon but this is definitely a cookie I’ll be making over and over! It might be a great blog, I dont know, I came here for a recipe and found this: “14 tablespoons butter (1 3/4 sticks), softened” … Are you serious? Just found your website. Thank you Mel. I think others in the comment thread have done that with good results! Pls let me know so I can try these, Three fourths of a teaspoon of baking powder equals 1/2 teaspoon plus 1/4 teaspoon. I added raisins. Glad the cookies were a hit. When you are ready to use it, simply place the balls on your baking sheet and bake. filled them with fresh fruit and drizzled with chocolate. Not exactly like the cookies I was imitating, but pretty darn close! Do you mind advice the measurement in gram for the ingredient as i do not have a cup measurement, 1 cup all-purpose flour Imagine my surprise, but not really, as one of the chefs mentions that she follows Mel’s Kitchen! I made these and turned out extremely delicious. Good luck! If you want to go crazy, make some ice cream sandwiches with coconut ice cream ( we are lucky enough to have a local ice cream shop that has tat as a seasonal flavor). I was really hoping to keep my favorite America’s Test Kitchen cookbook, but it is now sitting on the pile of Harry Potter books that I am going to burn with some friends later. No more buying from Starbucks. cos im baking these for my dad, and he can’t take really sweet stuff . I have this recipe bookmarked to make again. I have been making these for lunches for several months. Delicious. As suggested, I cooled them on the baking sheets and they were perfect — crisp and crunchy with a slightly chewier center, and with a delicious toasty, nutty flavor. Love love love this recipe!! This is the oatmeal cookie recipe I’ve been looking for forever. This is not a measurement, especially outside the States where butter does not come in Stateside standard sizes. Thank you! I accidentally added an extra egg so I added a little more oatmeal ( I also used quick oats) and the cookie was crunchy and tasty. While I found recipes for crunchy cookies, they weren’t thin and crispy like Tate’s. Still tasted good! Your recipe turn out very good, I will keep it. I skipped the baking soda because I have the “double acting” baking powder and I find my brand of baking soda leaves a weird smell/taste. Tasted so good but everyone was pretty much overdosed with butter. I made these cookies today and they were absolutely delicious. Made these cookies for my family but they didn’t turn out that great. (I’m Helen, too because I see that another Helen already posted ) Just made these and they turned out great!–in spite of the fact that I didn’t have but 2 cups of old fashioned oats so used 1/2 cup quick cooking oats for that last 1/2 cup.. I made them at Christmas this year, and plan to make them throughout the year! lol. They didn’t last 30 minutes in my house. Simply form the dough into balls and put them in a ziplock or any other sealable bags. again! I make cakes and cookies, not cakes and mini cakes. Scrape down the sides of the bowl again. Am sure would be tastier w/butter. I doubled the recipe and reduced the butter to 3 sticks added a cup of raisins and omg they are just like we had when I was a kid. Melanie w. I recently made your chocolate chip cookie recipe which was the BEST cookie recipe. Cookies are delicious! But, being a mischief himself, who can never follow a recipe straight without adding a ‘touch’, I did this, because I love oatmeal, peanut butter, and chocolate chip cookies too. okay then thank you so much! My husbands likes raisins in the cookies, so I did add half a cup (I saw another ‘fan’ did also). Thanks for the recipe, perfect with my milk in the morning! Gradually add flour mixture, beating at low speed until blended. I am curious why you seem to always use salted butter with baking. Now, I’m the absolute worst when it comes to raw oatmeal cookie dough—im surprised any cookies make it into the oven at all! These are the most satisfying crunch-offering cookies. I usually hate whole wheat cookies but it worked so well in this recipe. This recipe is a keeper. Not sure, Carol – it’s hard to know since I wasn’t there when you made them. Then served them 10-15 min after. Sorry if I’ve overlooked it. I’ve made a lot of oatmeal cookies and this one doesn’t require cinnamon nor raisins. Add and whisk in the vanilla extract. Gluten-Free Version: I followed this recipe exactly except used King Arthur Flour Gluten-Free all-purpose flour, for people with Celiac. I’m about to try your oatmeal cookies (crispy version). I have been looking for a recipe like this, and it is perfect. These cookies have been a hit with locals. I followed the recipe exactly. I made two cylinders of dough about 1 1/2″ in diameter and frozen them in parchment paper, then sliced them about 3/8″ thick. As much as I wanted to make them exactly like the recipe I used what I had on hand which was pancake mix instead of flour and water instead of the egg. Kids waste cookies if they are too big so smaller size works for me. 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