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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Recipe Information
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
- to taste flaky sea salt (for sprinkling)
Instructions
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper.
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.
Beat in the egg and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
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.
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.
Bake the cookies for 10–12 minutes, or until the edges are golden brown and the centers look just set.
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.
Store the cookies in an airtight container at room temperature for up to a week, if they last that long!
Nutrition Facts
Calories |
2460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 2921 mg | 127% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 199.6 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 250 mg | 19% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
