Imagine biting into a cookie so delicate it practically melts in your mouth, with a perfect balance of buttery sweetness and warm cinnamon notes. Jennifer's Extra Thin Oatmeal Cookies are not just a recipe—they're a game-changing culinary experience that will transform your baking game forever! These impossibly thin, crispy-edged cookies are about to become your new obsession, promising a texture and flavor that will have everyone begging for your secret.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Ensure the eggs are fully incorporated and the mixture is smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to create a uniform dry ingredient mixture.
- Gradually add the dry ingredient mixture to the butter and sugar mixture, mixing on low speed until just combined.
- Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the cookie dough.
- Drop small spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Gently flatten each cookie with the back of a spoon to create an extra thin profile.
- Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look set.
- Remove from the oven and let the cookies cool on the baking sheets for 2-3 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect creamy base.
- Don't Overmix: Mix dry ingredients just until combined to prevent tough cookies.
- Flatten Carefully: Use the back of a spoon to gently press cookies into extra-thin rounds for that signature crisp texture.
- Watch Closely While Baking: These thin cookies can go from golden to burnt quickly, so keep a close eye on them.
- Cool Completely: Let cookies cool entirely on the wire rack to achieve maximum crispness.
- Storage Hack: Place a piece of bread in your airtight container to help maintain cookie freshness and prevent them from becoming too dry.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
