Grammy's Kitchen · Oatmeal Cookies · Thin and Crispy Oatmeal Cookies
One of 37 oatmeal cookies recipes we measured
It ranks #2 of 37 for spread among the oatmeal cookies recipes we compared. 1,362 cooks on www.melskitchencafe.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 37.
| this recipe | typical | |
|---|---|---|
| fat | 166% | 95% |
| total sugar | 211% | 172% |
| brown sugar share of total sugar | 21% | 68% |
| egg | 42% | 42% |
| leavener | 4% | 3% |
| salt | 2% | 2% |
| mix-ins | 167% | 240% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 1 cup all-purpose flour |
| 3 g | 3/4 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 3 g | 1/2 teaspoon salt |
| 199 g | 14 tablespoons butter (I use salted) (softened but still slightly cool) |
| 200 g | 1 cup granulated sugar |
| 53 g | 1/4 cup packed light brown sugar |
| 50 g | 1 large egg |
| 4 g | 1 teaspoon vanilla extract |
| 200 g | 2 1/2 cups old-fashioned rolled oats |
Method: 7 steps, published by www.melskitchencafe.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made these cookies for the first time years ago. I love a crispy cookie and I rarely make oatmeal because they tend to be soft and chewy. These really deliver on crispy!! I use chocolate chips and I sprinkle a little Fleur de Sel for the salty/sweet taste.” — a cook, 5.0★
“These came out great. I made a few substitutions: canola oil instead of butter, whole wheat flour instead of all purpose flour. And I added flax seeds and chia seeds. Next time, I will use a little less canola oil and a little less sugar.” — a cook, 5.0★