Crispy Oat Cookies with Cinnamon and Brown Sugar
Golden, crunchy oat cookies made with fine oats, whole wheat flour, and brown sugar. Butter and cinnamon create a warm flavor, while a simple egg-based batter holds everything together. Flatten before baking for maximum crispness, or leave thicker for a softer interior. Optional chocolate chips add richness.
Ingredients
Instructions
- 1
Preheat oven to 350°F with top and bottom heat.
- 2
Combine fine oats, wheat flour, baking powder, and cinnamon in a large bowl and mix well.
- 3
Melt butter and brown sugar in a pan or small pot until the butter liquefies and sugar begins to dissolve.
- 4
Add the melted butter-sugar mixture to the dry ingredients and mix thoroughly with a wooden spoon until oats are fully saturated and mixture has cooled slightly.
- 5
Stir in the egg, vanilla extract, and salt and mix well.
- 6
If using, fold in chocolate chips or nuts.
- 7
Using an ice cream scoop or your hands, form walnut-sized dough balls and place on a baking sheet with parchment paper, spacing them apart.
- 8
Flatten the dough balls by hand or spoon. Flatten more for crispier cookies; keep at least ¼" thick for a softer interior.
- 9
Bake for 15 minutes at 350°F with top and bottom heat until golden brown.
- 10
Cool on the baking sheet until firm before serving.
Tips
Thinner cookies become crispier; thicker cookies (at least 0.5 cm) retain a softer interior.
Cool cookies on the baking sheet until completely firm before transferring.
Good to Know
Airtight container at room temperature for up to 5 days.
Dough can be prepared and refrigerated up to 2 days before baking.
Serve at room temperature as a snack or with coffee or tea.
Common Mistakes
Do not skip cooling on the baking sheet to avoid cookies crumbling when moving them.
Do not flatten uniformly if you prefer texture variation; thinner edges will crisp faster than centers.