Thin & Crispy Oatmeal Chocolate-Chip Cookies

Yes, you read right: “crispy” and “oatmeal” in the same cookie. Lately, I’ve been feeling a bit more adventurous in the kitchen (as you might’ve been able to tell from the chocolate hazelnut mousse tart I conjured up previously). This time round, I wanted to experiment with texture.

Your typical oatmeal cookie is chewy, such as my cocoa oatmeal cookies. But I wanted to defy convention by creating an oatmeal cookie that’s crispy.

In one of my early posts on Basic Bakes, I wrote about 9 ways to change up a basic chocolate chip cookie. You’ll see I used some of the principles outlined in the post to create a crispy cookie: I used only caster sugar, and I increased the oven temperature.

I deliberately chose rolled oats because I wanted something substantial, such that it becomes more of a filling (like the chocolate chips) than part of the main cookie. As a result, this Frankenstein of a cookie is wafer-thin, almost like a biscuit. But its crispy texture is juxtaposed by nutty, chewy oatmeal bits and sweet bursts of chocolate.


  • 125g butter, softened
  • 160g caster sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 125g all-purpose flour
  • 1/2 tsp baking soda
  • 160g rolled oats
  • 160g mini chocolate chips

Makes a little over 3 dozen cookies.


Step 1: Preheat your oven to 190°C (375°F). Line a sheet pan (or two) with baking paper.

Step 2: Cream the butter and sugar. Beat in the egg, vanilla essence and salt until the mixture is light and fluffy.

Step 3: Sift in the flour, cocoa, and baking soda, and mix in. Stir in the oats and chocolate chips.

Step 4: Roll tablespoon-portions of the dough into balls and place them on the sheet pan about 2 inches apart. (Or use a disher.)

Step 5: Bake for 12 minutes.

These cookies are wonderful when they’re warm from the oven. They’ve definitely got a crunch to them, but the larger oatmeal bits give them a nice bite and chew.

Unfortunately, the crispiness doesn’t last in the humidity, so the cookies will soften a bit by the next day. You could try giving them up to 3 minutes more in the oven, to take them to a deep-brown colour and a biscuit-like texture, although you run the risk of burning your cookies.

Nonetheless, these still aren’t your conventional oatmeal cookies just purely by shape, because these cookies are really thin. I thought they’d divide opinions, but so far whoever’s tried these cookies simply loves them.

Try making these cookies at your own risk, but then hey, how wrong can a chocolate-chip cookie get?

2 thoughts on “Thin & Crispy Oatmeal Chocolate-Chip Cookies”

  • Into cups? Try:

    – 1/2 cup butter
    – 3/4 cup caster sugar
    – 1 cup all-purpose flour
    – 2 cups rolled oats
    – 1 cup mini chocolate chips

    Good luck! Let me know how the cookies turned out 🙂

  • Interested in Thin Oatmeal Chocolate Chip Cookies but do not
    know how to convert 125gbutter
    160g caster sugar
    160g oats
    160gmini choc. chips

    Please advise.

    Can’t wait to try them

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