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.

INGREDIENTS

  • 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.

DIRECTIONS

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
    125gflour
    160g oats
    160gmini choc. chips

    Please advise.

    Can’t wait to try them

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