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Salty Thin & Crispy Oatmeal Cookies | URBAN BAKES

Salty Thin and Crispy Oatmeal Cookies


Description

These are THE most Crispy, Buttery-rich Cookies you’ll ever have.  Packed with over 2 cups of Oatmeal per batch and Sprinkled with Coarse Salt, they are sure to keep you wanting more to munch! 


Ingredients

Scale
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 14 tablespoons unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 1/2 cups old-fashioned rolled oats
  • 1/21 teaspoon coarse sea salt OR 1/4 teaspoon Kosher salt/fleur de sel

Instructions

  1. Heat oven to 350 degrees F. Line 2 large cookie pans with parchment paper or a silicon baking mat; set aside.
  2. In a medium bowl, whisk flour, baking powder, baking soda and salt; set aside.
  3. In a large bowl using an electric mixer, beat butter and both sugars until light and fluffy, about 1 minute. Beat in egg and vanilla, mix well.
  4. Reduce speed to low and gradually add flour mixture and mix until smooth. Add oats and continue to mix until oats are evenly distributed in the dough.
  5. Using an ice cream scoop or 2 tablespoonfuls, scoop and roll dough into a ball about 1 1/2-inches apart on the prepared cookie sheets. Lightly press the top of each mound of dough to flatten to about 3/4 inch in thickness. Sprinkle a pinch of coarse salt (sea salt/Kosher salt/fluer de sel) over flattened cookie dough.
  6. Bake for 13 to 16 minutes rotating baking sheets half way during baking. Cookies are ready when golden brown and edges are crisp.
  7. Allow cookies to cool in pan for 5 minutes before transferring to a wire rack for additional cooling. ENJOY!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Cuisine: American
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