High Altitude Thin and Crispy Oatmeal Cookies
Thin and crispy oatmeal cookies, made with brown butter and spiced with cinnamon. These cookies are crunchy, buttery, and so easy to make, with no mixer and no chill time needed.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ½ cup unsalted butter
- ⅔ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 1 cup old-fashioned oats (see notes)
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- ¼ tsp ground cinnamon
Instructions
Browned Butter
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, and nutty, golden brown solids have formed on the bottom of the pan.
- Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.
Cookie Dough
- After cooling the brown butter, add the granulated sugar, egg, and vanilla, and whisk until smooth and lightened in color.
- Separately, combine the flour, oats, salt, baking soda and cinnamon. Add the dry ingredients to the butter mixture, and stir together into a dough.
Bake
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Line two rimmed baking sheets with parchment paper.
- Use a large cookie scoop (2 1/2 - 3 tbsp capacity) with a release lever to scoop the dough into 12 portions for large cookies, or a medium cookie scoop (1 1/2 - 2 tbsp capacity) to scoop the dough into 18 portions for medium-sized cookies.
- Divide the dough balls between the two baking sheets, giving them plenty of room to spread. Use the palm of your hand to slightly flatten each portion of dough on the baking sheet.
- Bake one pan of cookies at a time for about 15-18 minutes, until the cookies are golden brown and the edges are crisp.
- Cool on the pan for several minutes, then transfer to wire racks to cool completely. Sprinkle the warm cookies with a little cinnamon sugar.
Notes
- Leftover cookies should be stored in an airtight container for up to 5 days. The cookies can also be wrapped well and frozen for 3-6 months.
- The photographed cookies are large cookies, divided into 12 portions with a large cookie scoop/ice cream scoop. I baked them for a full 18 minutes. Medium sized cookies may need a few minutes less in the oven.
- This step is optional, but I ground the oats into smaller bits before adding them to the dough - you can do this by pulsing the oats a few times in a small food processor or ninja.
- For perfectly round cookies, you can take the pan out of the oven at around 10 minutes before the cookies are fully set, and use a large round cookie cutter to quickly "scoot" it around the edges of the cookies to pull in any uneven edges. Return the pan to the oven to finish baking the cookies.
- These cookies would be great with the addition of 1/2 cup mini chocolate chips.
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