Salty Thin and Crispy Oatmeal Cookies
Perfectly crisp with irresistibly golden edges, these Salty Thin and Crispy Oatmeal Cookies are a delightful twist on a classic treat. Featuring a harmonious blend of buttery richness, rolled oats for a nutty texture, and a hint of flaky sea salt for a savory edge, these cookies are a balance of sweet and salty goodness. The simplicity of pantry staples—like light brown sugar, vanilla extract, and unsalted butter—coupled with a quick prep time of just 15 minutes makes this recipe as convenient as it is delectable. Ideal for snacking, gifting, or serving alongside a hot cup of coffee, these cookies are great for anyone who loves thin, crisp, and slightly indulgent baked goods. Bake a batch today and savor the addictive crunch with every bite!
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Ingredients
- 115 grams unsalted butter
- 150 grams light brown sugar, packed
- 50 grams granulated sugar
- 1 piece large egg
- 1 teaspoon vanilla extract
- 90 grams all-purpose flour
- 0.5 teaspoon baking soda
- 0.75 teaspoon salt
- 120 grams old-fashioned rolled oats
- 0 to taste flaky sea salt (for sprinkling)
Directions
Step 1
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
Step 2
In a medium-sized mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2–3 minutes. Use a hand mixer or stand mixer on medium speed.
Step 3
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Step 6
Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
Step 7
Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Step 8
Lightly press down on each ball of dough to flatten slightly and sprinkle a small pinch of flaky sea salt on top of each cookie.
Step 9
Bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers look just set.
Step 10
Remove the baking sheets from the oven and let the cookies cool on them for 5 minutes before transferring to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to a week, if they last that long!
Nutrition Facts
| Serving size | (587.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2459.9 |
| Total Fat 113.2g | 0% |
| Saturated Fat 60.7g | 0% |
| Cholesterol 440.6mg | 0% |
| Sodium 2920.8mg | 0% |
| Total Carbohydrate 347.7g | 0% |
| Dietary Fiber 14.4g | 0% |
| Total Sugars 199.6g | |
| Protein 31.6g | 0% |
| Vitamin D 41IU | 0% |
| Calcium 250.0mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 848.6mg | 0% |
Source of Calories