Description
Thin, buttery Crispy Oat Cookies with golden edges, toasted oat flavor, and a delicate crunch from edge to center. Brown sugar, vanilla, cinnamon, and nutmeg give these simple cookies a warm, comforting flavor.
Ingredients
1 cup quick-cooking oats
1 cup all-purpose flour
¾ teaspoon baking soda
¾ teaspoon fine sea salt
¼ teaspoon cinnamon
1 big pinch nutmeg
½ cup (8 tablespoons) unsalted butter, at softened room temperature
1 cup lightly packed light brown sugar
3 tablespoons water
1 tablespoon pure vanilla extract
Instructions
- Arrange an oven rack in the center of the oven and preheat to 325°F.
- Add the oats to a food processor and pulse until they are about halfway broken up, leaving plenty of noticeable oat flakes for texture.
- Transfer the pulsed oats to a medium bowl. Add the flour, baking soda, salt, cinnamon, and nutmeg and whisk until evenly combined.
- Using a stand mixer fitted with the paddle attachment or a powerful hand mixer, cream the softened butter and brown sugar on high speed until pale and fluffy, about 1 minute, scraping down the bowl halfway through.
- Add the dry oat mixture and beat on low speed until just combined. Scrape down the bowl.
- Add the water and vanilla and mix just until the ingredients begin to clump together and form a dough.
- Scoop 1 tablespoon of dough at a time and roll into balls approximately 1 inch in diameter.
- Arrange the dough balls on a bare baking sheet, leaving 2 to 3 inches between them.
- Using the tines of a long-tined fork, flatten each ball into a roughly 2-inch-diameter circle. If the fork sticks, dip the tines in water and shake off the excess before continuing.
- Bake for about 18 minutes, or until the cookies are nicely browned and have a toasted aroma.
- Let the cookies rest on the baking sheet for 1 minute, then carefully transfer them to a wire rack with a thin spatula. Cool completely to allow the cookies to set and become crisp.
Notes
Pulse the oats only partially to retain visible oat flakes and create the intended texture.
For more oat texture, pulse the oats less. For a finer cookie, pulse them slightly more without grinding them completely into flour.
Additional cinnamon or a small amount of extra nutmeg can be added for a stronger spice flavor.
If making larger cookies, adjust the baking time as needed and use their browned appearance and toasted aroma as indicators of doneness.
Cool the cookies completely before storing to prevent trapped moisture from softening them.
Store in an airtight container at room temperature in a cool, dry place for about 1 week.
Fully cooled cookies can be frozen in an airtight freezer-safe container. Separate layers with parchment paper to help prevent breakage.
If stored cookies lose some crispness, warm them briefly in a low oven and let them cool completely before serving.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 67 kcal
- Sugar: 5 g
- Sodium: 75 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.4 g
- Protein: 1 g
- Cholesterol: 6 mg
